CN104336502A - Oat rice noodles and preparation method thereof - Google Patents

Abstract

The invention discloses an oatmeal flour and a preparation method thereof. -20 parts by weight, appropriate amount of vitamins and food additives. Compared with the rice flour made from ordinary rice, the oat rice flour of the present invention contains richer protein, amino acid, vitamin and crude fiber, moderate hardness and good taste; its nutrient content can be flexibly prepared according to the needs of different groups of people; the production of the present invention The method has a simple process and low equipment requirements, and is suitable for industrial production.

Description

A kind of oatmeal flour and preparation method thereof

technical field

The invention belongs to the field of food, and in particular relates to oat rice flour and a preparation method thereof.

Background technique

Rice noodles are a popular meal food for the masses. The existing rice noodles only use rice as the main raw material, which has a single nutritional labeling, and can cause the loss of nutritional labels due to factors in the processing process, so that they are not nutritious when used as a regular meal alone.

Contents of the invention

The object of the present invention is to provide a kind of oatmeal.

Another object of the present invention is to provide a preparation method of the above-mentioned oatmeal flour.

Technical scheme of the present invention is as follows:

A kind of oatmeal flour, comprises the following components by weight:

In a preferred embodiment of the present invention, the rice is indica rice, japonica rice and/or brown rice.

In a preferred embodiment of the present invention, the soybean flour includes whole soybean flour, defatted soybean flour or protein isolate powder of soybean, broad bean, mung bean and/or pea.

In a preferred embodiment of the present invention, the sticky starch includes sweet potato starch, potato starch, corn starch, raw tapioca flour or modified tapioca flour for rice flour processing.

In a preferred embodiment of the present invention, the food additives include binders, thickeners, leavening agents and/or antioxidants.

Another technical solution of the present invention is as follows:

A kind of preparation method of above-mentioned oatmeal flour, comprises the steps:

(1) Weigh each component by weight:

(2) After mixing the above components, add water whose weight is 0.5-2 times the sum of the above-mentioned rice or corn flour, soybean flour, oat flour and sticky starch, stir well, and let stand at room temperature for 3-12 Hour, get former slurry;

(3) The finished product of oatmeal rice flour is obtained by heating, forming and drying the above-mentioned raw material.

In a preferred embodiment of the present invention, the step (3) is: spread the raw slurry on a carrier into a sheet with a thickness of 0.5-3mm, and place it at a temperature of 70-95°C for 0.5-5 minutes According to customer requirements, it can be made into different shapes and specifications, and the finished rice noodles can be obtained after shaping and drying; it can also be steamed for 5-10 minutes before the above drying.

In a preferred embodiment of the present invention, the step (3) is: after dehydrating the raw slurry to a wet powder state with a water content of 50-75%, place it at a temperature of 70-95°C for 0.5- After 5 minutes, according to customer requirements, it is extruded into different shapes and specifications through molds, and the finished product of oatmeal rice noodles can be obtained after shaping and drying; before the above drying, it can be steamed for 5-10 minutes.

In a preferred embodiment of the present invention, the step (3) is: after dehydrating the raw slurry to a wet powder state with a water content of 50-75%, extruding it into different shapes according to customer requirements Specifications, then placed at a temperature of 70-95°C for 0.5-5 minutes, shaped and dried to obtain the finished oatmeal rice noodles; before the above-mentioned drying, it can be steamed for 5-10 minutes.

The beneficial effects of the present invention are:

1. Compared with the rice flour made from ordinary rice, the oat flour of the present invention contains richer protein, amino acid, vitamin and crude fiber, moderate hardness and good mouthfeel;

2. The nutritional content of the oatmeal flour of the present invention can be flexibly prepared according to the needs of different groups of people;

3. The manufacturing method of the present invention has a simple process and low equipment requirements, and is suitable for industrial production.

Detailed ways

The technical solutions of the present invention will be further illustrated and described below through specific embodiments.

Example 1

(1) Weigh each component by weight:

The above-mentioned powders are all passed through a 60-mesh sieve, and the fineness can also be adjusted according to needs;

(2) After mixing the above-mentioned components, add water whose weight is about 1.2 times the sum of the above-mentioned japonica rice flour, oat flour, soybean protein powder and cassava flour, stir evenly, and let stand at room temperature for 6 hours to obtain the original Slurry; (according to needs, add 0.5-2 times of water, 3-12 hours at room temperature)

(3) Add 3 parts by weight of edible oil to the raw slurry, and then process it into finished products in the following two ways:

A. After dehydrating the raw slurry to a wet powder state with a water content of 65% (can be adjusted between 50-75%), place it at a temperature of 75°C for 3 minutes (can be adjusted at 70-95°C as required) and adjusted between 0.5-5 minutes), and then extruded into different shapes and specifications through molds according to customer requirements, and shaped and dried to obtain finished oatmeal rice noodles; before the above drying, it can be steamed for 5-10 minutes.

B. After dehydrating the raw slurry to a wet powder state with a water content of 65% (can be adjusted between 50-75%), extrude it into different shapes and specifications according to customer requirements, and place it in a 75°C The temperature is 4 minutes (can be adjusted between 70-95°C and 0.5-5 minutes according to needs), and then shaped and dried to obtain the finished oatmeal rice flour; before the above drying, it can be steamed for 5-10 minutes.

The following component adjustments can also be made as needed:

The above-mentioned japonica rice can also be indica rice and/or brown rice, and can also be corn flour, and the parts by weight are 40-80.

The weight portion of the above oat flour is 5-20.

The above-mentioned soybean protein powder can also be replaced with whole soybean powder, defatted soybean powder or protein isolate powder of soybean, broad bean, mung bean and/or pea, etc., the parts by weight are 5-20.

The above-mentioned cassava flour can also be sweet potato starch, potato starch, corn starch, or modified cassava flour for rice flour processing, and the weight part is 0.1-20.

The above-mentioned vitamins are single vitamins or compound multivitamins.

Example 2

(1) Weigh each component by weight:

The above-mentioned powders are all passed through a 60-mesh sieve, and the fineness can also be adjusted according to needs;

(2) After mixing the above-mentioned components, add water twice the weight of the above-mentioned japonica rice flour, oat flour, soybean protein powder and cassava flour, stir evenly, and stand at room temperature for 6 hours to obtain the original slurry material; (according to needs, add 0.5-2 times of water, 3-12 hours at room temperature)

(3) Add 3 parts by weight of edible oil in the obtained raw material, and then process it into a finished product in the following manner:

Spread the original slurry on the carrier into a thin sheet with a thickness of 1mm (adjustable between 0.5-3mm), and place it at a temperature of 90°C for 1 minute (at 70-95°C and 0.5-5 It can be adjusted within minutes), and made into different shapes and specifications according to customer requirements, and then shaped and dried to obtain finished rice noodles; before the above drying, it can be steamed for 5-10 minutes.

The following component adjustments can also be made as needed:

The above-mentioned japonica rice can also be indica rice and/or brown rice, and can also be corn flour, and the parts by weight are 40-80.

The weight portion of the above oat flour is 5-20.

The above-mentioned soybean protein powder can also be replaced with whole soybean powder, defatted soybean powder or protein isolate powder of soybean, broad bean, mung bean and/or pea, etc., the parts by weight are 5-20.

The above-mentioned food additives include alginic acid and its products, one or a mixture of thickeners such as xanthan gum and guar gum, as well as leavening agents and antioxidants.

The above-mentioned vitamins are single vitamins or compound multivitamins.

The above is only a preferred embodiment of the present invention, so the scope of the present invention cannot be limited accordingly, that is, equivalent changes and modifications made according to the patent scope of the present invention and the content of the specification should still be covered by the present invention In the range.

Claims (9)

1. an oat ground rice, is characterized in that: the component comprising following weight portion:

2. a kind of oat ground rice as claimed in claim 1, is characterized in that: described rice is long-grained nonglutinous rice, polished rice and/or brown rice.

3. a kind of oat ground rice as claimed in claim 1, is characterized in that: described bean powder comprises soybean, broad bean, the whole soybean powder of mung bean and/or pea, defatted soy flour or separated protein powder.

4. a kind of oat ground rice as claimed in claim 1, is characterized in that: described viscous starch comprises starch from sweet potato, farina, cornstarch, the former powder of cassava or the modification tapioca starch for rice and flour processing.

5. a kind of oat ground rice as claimed in claim 1, is characterized in that: described food additives comprise binding agent, thickener, leavening agent and/or antioxidant.

6. a preparation method for the oat ground rice in claim 1 to 5 described in arbitrary claim, is characterized in that: comprise the steps:

(1) each component is taken by weight:

(2) by after above-mentioned each component mixing, add the 0.5-2 water doubly that weight is above-mentioned rice or corn flour, bean powder, oatmeal and viscous starch summation, after stirring, in left at room temperature 3-12 hour, obtain original slurry material;

(3) by above-mentioned original slurry material through overheated, be shaped and dry obtained oat ground rice finished product.

7. the preparation method of a kind of oat ground rice as claimed in claim 6, it is characterized in that: described step (3) is: described original slurry material is paved on carrier the thick thin slice of 0.5-3mm, be placed in 0.5-5 minute at the temperature of 70-95 DEG C, make different shape specification by customer requirement, ground rice finished product is dried and is obtained in shaping; Also 5-10 minute can be steamed before above-mentioned oven dry.

8. the preparation method of a kind of oat ground rice as claimed in claim 6, it is characterized in that: described step (3) is: after described original slurry material dehydration is the wet-milling state of 50-75% to water content, be placed in 0.5-5 minute at the temperature of 70-95 DEG C, be squeezed into different shape specification by customer requirement through mould again, oat ground rice finished product is dried and is obtained in shaping; 5-10 minute can also be steamed before above-mentioned oven dry.

9. the preparation method of a kind of oat ground rice as claimed in claim 6, it is characterized in that: described step (3) is: after described original slurry material dehydration is the wet-milling state of 50-75% to water content, different shape specification is squeezed into through mould by customer requirement, be placed in 0.5-5 minute at the temperature of 70-95 DEG C again, oat ground rice finished product is dried and is obtained in shaping; Also 5-10 minute can be steamed before above-mentioned oven dry.