CN106879940A - A kind of preparation method of pure oatmeal - Google Patents
A kind of preparation method of pure oatmeal Download PDFInfo
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- CN106879940A CN106879940A CN201710184013.2A CN201710184013A CN106879940A CN 106879940 A CN106879940 A CN 106879940A CN 201710184013 A CN201710184013 A CN 201710184013A CN 106879940 A CN106879940 A CN 106879940A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 37
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- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000075850 Avena orientalis Species 0.000 claims description 71
- 235000007319 Avena orientalis Nutrition 0.000 claims description 69
- 238000001035 drying Methods 0.000 claims description 19
- 235000013339 cereals Nutrition 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 11
- 108010089934 carbohydrase Proteins 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 239000006166 lysate Substances 0.000 claims description 10
- 101150039403 ams gene Proteins 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000004760 accelerator mass spectrometry Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000005781 Avena Nutrition 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 2
- 239000010935 stainless steel Substances 0.000 claims description 2
- 241000209761 Avena Species 0.000 claims 2
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 3
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- 238000000034 method Methods 0.000 description 6
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
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- 239000008103 glucose Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 4
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 4
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- 230000002641 glycemic effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 3
- 239000010959 steel Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- -1 IMO Chemical class 0.000 description 1
- 206010068052 Mosaicism Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
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- 239000002516 radical scavenger Substances 0.000 description 1
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- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000003765 sex chromosome Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of pure oatmeal, belong to technical field of food deep processing.Pure oat piece preparation method of the invention is as follows：(1) pretreatment of raw material；(2) crush；(3) enzyme preparation dissolving；(4) digest；(5) dry；(6) crush, cool down.Instant invention overcomes the defect of pure oatmeal coarse mouthfeel in the prior art, there is provided the preparation method of a kind of nutritive value for not only having maintained oat but also the oatmeal with delicate mouthfeel.
Description
Technical field
The present invention relates to a kind of preparation method of pure oatmeal, belong to technical field of food deep processing.
Background technology
Oat is one of main food of North China of China oat main producing region, and it has abundant nutritional ingredient and significantly
Nutritive effect.4 times of wheat containing 8% or so fat in oat, be cereal most, its Linoleic acid accounts for 38~
52%.Linoleic acid is essential fatty acid, with reduction blood fat, softening blood vessel, the work for reducing blood pressure, stimulating circulation
With enjoying the good reputation of " blood vessel scavenger ".Additionally, also containing abundant water-soluble dietary fiber, and most of is beta glucan.
Nutritional studies think that human body daily intakes 3g beta glucans, can effectively reduce cholesterol level, daily intake 5g β-Portugal and gather
Sugar, can adjust blood sugar for human body reaction.
Presently commercially available pure oat slice processing method carries out direct tablet compressing drying for oat after cooking aging, belongs to pure physics
Processing.Because such product is without any external adding ingredient, it still retains high nutrition composition, and this is strong as some health care consciousnesses
The selection gist of consumer.However, the product is difficult rehydration when being brewed with milk or boiling water, cause coarse mouthfeel, it is impossible to meet
Mass consumption requirement.
Zymolysis technique is that, using more extensive modern biotechnology, starch is hydrolyzed under amylase, saccharification enzyme effect
Into glucose and oligosaccharide, solable matter is further increased, products taste can be effectively improved.Based on this, using enzymolysis skill
Art carries out bio-modification to oat, is soluble glucose, oligosaccharide by not readily dissolving property of oat Starch Conversion, can strengthen swallow
The rehydration of oatmeal.Additionally, according to the selectivity of enzyme, oat other compositions are not damaged, can make oatmeal have delicate mouthfeel,
The features such as brew is good.Currently, zymolysis technique is processed in oat and mainly solve the instant sex chromosome mosaicism of oatmeal, i.e. oat in enzymolysis
First concentrated afterwards and be spray-dried again.The technology major defect is that solid content is low, energy consumption for drying is high when digesting, and
Gained oat digest powder in the presence of the easy moisture absorption, reconstitute the phenomenon united.
Additionally, the oatmeal by the use of the production of roller drying technology is main using a large amount of flour, glucose as binding agent and shaping
Agent, is aided with a small amount of oatmeal, rice meal, corn flour as concept, belongs to compound oatmeal.Such product glycemic index
Height, is unfavorable for that fat, diabetic population eats.
The content of the invention
The technical problems to be solved by the invention are the defects for overcoming pure oatmeal coarse mouthfeel of the prior art, and
There is provided a kind of nutritive value for not only having maintained oat but have delicate mouthfeel oatmeal preparation method.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of preparation method of pure oatmeal, including it is as follows
Step：
(1) pretreatment of raw material：After oat is through removal of impurities, dried using continuity gradient, dried to moisture 8-10%, obtain swallow
Wheat；
(2) crush：The oat grain that step (1) is obtained, crushes, and obtains oatmeal；
(3) enzyme preparation dissolving：Constant temperature enzymolysis cylinder in add 55 DEG C of warm water 100kg, addition 0.25-0.5kg AMSs and
0.1-0.2kg carbohydrase, stirring, dissolving, obtains enzyme preparation lysate；
(4) digest：Step (2) gained oatmeal 100kg is taken, in the enzyme preparation lysate of addition step (3), in 50-65
10-30min is digested under DEG C constant temperature, obtains digesting oat slurry；
(5) dry：The enzymolysis oat slurry that step (4) is obtained, is pumped to drying machine, is dried to obtain moisture 0.3-
1.0% oat thin slice；
(6) crush, cool down：The thin slice oat that step (5) is obtained crushes, and is cooled down through circulating current cooling post, crosses 3-8 mesh
Stainless steel sieve plate, that is, obtain the pure oatmeal.
On the basis of above-mentioned technical proposal, the present invention can also do following improvement：
Further, step (1) described oat be through cleaning, shelling, after removal of impurities full seed raw oat grain, including naked swallow
Wheat and Avena stivai.
Further, the dry temperature of step (1) continuous gradient is respectively 90 DEG C -120 DEG C -60 DEG C.
Further, the particle diameter of step (2) described crushing is 60-120 mesh.
It is using above-mentioned further beneficial effect：Oatmeal particle diameter is smaller, can fully be digested, when saving technique
Between.
Further, step (3) described AMS is the production of Danisco (China) Co., Ltd, model
LT, the carbohydrase is produced for Danisco (China) Co., Ltd, modelP25。
It is using above-mentioned further beneficial effect：According to enzyme preparation selectivity and enzymatic hydrolysis condition, preferably above two enzyme
Hydrolysis result can be strengthened, products taste is improved.
Further, step (5) described drying machine is single drum drier, and its steam pressure is 0.55-0.75MPa, rotating speed
It is 30-60 seconds/turn.
It is using above-mentioned further beneficial effect：Under this steam pressure and speed conditions, can digest effectively oat
Underflow reaches drying purpose, and product taste is better, crispy in taste.
Further, the thickness of step (5) the oat thin slice is 0.3-0.7mm.
It is using above-mentioned further beneficial effect：When oat thin slice rehydration is reconstituted under this thickness, energy even suspension is in cup
In, consumption experience sense is stronger when drinking.
Further, the temperature of step (6) the pure oatmeal is 20-30 DEG C.
It is using above-mentioned further beneficial effect：The thermal accumlation caused by product is piled up can be reduced, product is effectively prevented
Occur putrid and deteriorated with Shelf-life.
Further, the temperature of the pure oatmeal is 25 DEG C.
The beneficial effects of the invention are as follows：
(1) in the present invention, when oat is through enzymolysis processing, the nutritive effect composition such as protein, beta glucan will not in oat
It is changed and is lost in, and further discharges beta glucan.Additionally, the enzyme treated starch sugar, low of being degraded to of starch in oat
The sugars such as IMO, reduced sugar, may replace the glucose and flour of extra addition in the prior art as roller drying
When binding agent and forming agent, further hypoglycemia patient effectively controls blood glucose rise.
(2) in the present invention, the part oligoisomaltose that oat produces in enzymolysis process is conducive to beneficial bacteria of intestinal tract to give birth to
It is long, promote intestinal microecology health.
(3) in the present invention, roller drying process is simple, energy consumption are low, and the oat slurry of enzymolysis is produced during roller drying
Certain expansion effect, can obtain the thin slice of palatable crisp, and preferable mouthfeel and wind are respectively provided with when rehydration is brewed or is directly eaten
Taste, hence it is evident that better than the brew and mouthfeel of traditional pure oatmeal.
(4) preparation method of the invention is simple, and operation is easy, wide market, is adapted to large-scale production.
Specific embodiment
Further illustrate the present invention below by way of example, but not thereby limit the present invention to the example ranges it
In.
Embodiment 1
The preparation method of the pure oatmeal of the present embodiment, comprises the following steps：
(1) pretreatment of raw material：After oat is through removal of impurities, dried using continuity gradient, dried to moisture 8-10%, obtain swallow
Wheat.Wherein, the oat be through cleaning, shelling, after removal of impurities full seed raw oat grain, including naked oats and Avena stivai；
The dry temperature of continuous gradient is respectively 90 DEG C -120 DEG C -60 DEG C.
(2) crush：The oat grain that step (1) is obtained, is ground into 60 mesh particle diameters, obtains oatmeal.
(3) enzyme preparation dissolving：55 DEG C of warm water 100kg are added in constant temperature enzymolysis cylinder, 0.25kg AMSs and 0.1kg is added
Carbohydrase, stirring, dissolving, obtains enzyme preparation lysate.Wherein, the AMS is the life of Danisco (China) Co., Ltd
Produce, modelLT, the carbohydrase is produced for Danisco (China) Co., Ltd, model
P25。
(4) digest：Step (2) gained oatmeal 100kg is taken, in the enzyme preparation lysate of addition step (3), in 50 DEG C of perseverances
The lower enzymolysis 30min of temperature, obtains digesting oat slurry.
(5) dry：The enzymolysis oat slurry that step (4) is obtained, is pumped to drying machine, is dried to obtain moisture and is
1.0%th, thickness is the oat thin slice of 0.3-0.7mm.Wherein, the drying machine is single drum drier, and its steam pressure is
0.55MPa, rotating speed is 60 seconds/turns.
(6) crush, cool down：The thin slice oat that step (5) is obtained crushes, and is cooled down through circulating current cooling post, crosses 6 mesh not
Rust steel sieve plate, that is, obtain the described pure oatmeal that temperature is 20 DEG C.
Embodiment 2
The preparation method of the pure oatmeal of the present embodiment, comprises the following steps：
(1) pretreatment of raw material：After oat is through removal of impurities, dried using continuity gradient, dried to moisture 8-10%, obtain swallow
Wheat.Wherein, the oat be through cleaning, shelling, after removal of impurities full seed raw oat grain, including naked oats and Avena stivai；
The dry temperature of continuous gradient is respectively 90 DEG C -120 DEG C -60 DEG C.
(2) crush：The oat grain that step (1) is obtained, is ground into 90 mesh particle diameters, obtains oatmeal.
(3) enzyme preparation dissolving：Constant temperature enzymolysis cylinder in add 55 DEG C of warm water 100kg, addition 0.35kg AMSs and
0.15kg carbohydrase, stirring, dissolving, obtains enzyme preparation lysate.Wherein, the AMS is that Danisco (China) is limited
Company produces, modelLT, the carbohydrase is produced for Danisco (China) Co., Ltd, modelP25。
(4) digest：Step (2) gained oatmeal 100kg is taken, in the enzyme preparation lysate of addition step (3), in 60 DEG C of perseverances
The lower enzymolysis 20min of temperature, obtains digesting oat slurry.
(5) dry：The enzymolysis oat slurry that step (4) is obtained, is pumped to drying machine, is dried to obtain moisture and is
0.5%th, thickness is the oat thin slice of 0.3-0.7mm.Wherein, the drying machine is single drum drier, and its steam pressure is
0.65MPa, rotating speed is 45 seconds/turns.
(6) crush, cool down：The thin slice oat that step (5) is obtained crushes, and is cooled down through circulating current cooling post, crosses 8 mesh not
Rust steel sieve plate, that is, obtain the described pure oatmeal that temperature is 25 DEG C.
Embodiment 3
The preparation method of the pure oatmeal of the present embodiment, comprises the following steps：
(1) pretreatment of raw material：After oat is through removal of impurities, dried using continuity gradient, dried to moisture 8%-10%, obtained
Oat grain.Wherein, the oat be through cleaning, shelling, after removal of impurities full seed raw oat grain, including naked oats and Pi Yan
Wheat；The dry temperature of continuous gradient is respectively 90 DEG C -120 DEG C -60 DEG C.
(2) crush：The oat grain that step (1) is obtained, is ground into 120 mesh particle diameters, obtains oatmeal.
(3) enzyme preparation dissolving：55 DEG C of warm water 100kg are added in constant temperature enzymolysis cylinder, 0.5kg AMSs and 0.2kg is added
Carbohydrase, stirring, dissolving, obtains enzyme preparation lysate.Wherein, the AMS is the life of Danisco (China) Co., Ltd
Produce, modelLT, the carbohydrase is produced for Danisco (China) Co., Ltd, model
P25。
(4) digest：Step (2) gained oatmeal 100kg is taken, in the enzyme preparation lysate of addition step (3), in 65 DEG C of perseverances
The lower enzymolysis 10min of temperature, obtains digesting oat slurry.
(5) dry：The enzymolysis oat slurry that step (4) is obtained, is pumped to drying machine, is dried to obtain moisture and is
0.3%th, thickness is the oat thin slice of 0.3-0.7mm.Wherein, the drying machine is single drum drier, and its steam pressure is
0.75MPa, rotating speed is 30 seconds/turns.
(6) crush, cool down：The thin slice oat that step (5) is obtained crushes, and is cooled down through circulating current cooling post, crosses 3 mesh not
Rust steel sieve plate, that is, obtain the described pure oatmeal that temperature is 30 DEG C.
Contrast test
By comparative example 1 (the pure oatmeal being made with General Physics mode compressing tablet), comparative example 2 (in roller drying mode
The compound oatmeal for processing) and the product of embodiment 1-3 carry out Analysis of Nutritive Composition, wherein glycemic index is lower, generation
Table is more preferable to improving hypoglycemic effect, and its result sees table 1.Additionally, feeling to the sample of comparative example 1-2 and embodiment 1-3
Official evaluate, the number of participant be 21 people, with Blind Test mode to comparative example 1-2, embodiment 1-3 sample in terms of mouthfeel, local flavor etc.
Given a mark, using ten point system, and statistical average point, fraction is higher, and its effect is better；And preference test is carried out to product, unite
The preference number to product is counted, its result sees table 2.
The embodiment of the present invention 1-3 of table 1 and comparative example 1-2 Analysis of Nutritive Composition result tables
| Index | Comparative example 1 | Comparative example 2 | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Protein, g/100g | 10.3 | 8.7 | 10.2 | 10.0 | 10.5 |
| Beta glucan, g/100g | 2.3 | 0.2 | 2.8 | 3.2 | 2.9 |
| Oligoisomaltose, g/100g | 0.0 | 0.0 | 1.2 | 0.8 | 0.7 |
| Glycemic index | 48 | 82 | 57 | 62 | 65 |
The embodiment of the present invention 1-3 of table 2 and comparative example 1-2 Analyses Methods for Sensory Evaluation Results tables
As can be seen here, not only maintained based on zymolysis technique and pure oatmeal prepared by roller drying technology original in oat
Nutritional ingredient, or even some functional components are also released, the nutritive value of oatmeal is enhanced, and further improve pure
The local flavor and mouthfeel of oatmeal.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all it is of the invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (8)
1. a kind of preparation method of pure oatmeal, it is characterised in that comprise the following steps：
(1) pretreatment of raw material：After oat is through removal of impurities, dried using continuity gradient, dried to moisture 8-10%, obtain oat
Grain；
(2) crush：The oat grain that step (1) is obtained, crushes, and obtains oatmeal；
(3) enzyme preparation dissolving：55 DEG C of warm water 100kg are added in constant temperature enzymolysis cylinder, 0.25-0.5kg AMSs and 0.1- is added
0.2kg carbohydrase, stirring, dissolving, obtains enzyme preparation lysate；
(4) digest：Step (2) gained oatmeal 100kg is taken, in the enzyme preparation lysate of addition step (3), in 50-65 DEG C of perseverance
The lower enzymolysis 10-30mi n of temperature, obtain digesting oat slurry；
(5) dry：The enzymolysis oat slurry that step (4) is obtained, is pumped to drying machine, is dried to obtain moisture 0.3-1.0%
Oat thin slice；
(6) crush, cool down：The thin slice oat that step (5) is obtained crushes, and is cooled down through circulating current cooling post, crosses 3-8 mesh stainless
Steel sieve plate, that is, obtain the pure oatmeal.
2. the preparation method of a kind of pure oatmeal according to claim 1, it is characterised in that step (1) described oat is
The raw oat grain of full seed after cleaning, shelling, removal of impurities, including naked oats and Avena stivai.
3. a kind of preparation method of pure oatmeal according to claim 1, it is characterised in that step (1) the continuous ladder
Dry temperature is spent for respectively 90 DEG C -120 DEG C -60 DEG C.
4. the preparation method of a kind of pure oatmeal according to claim 1, it is characterised in that step (2) described crushing
Particle diameter is 60-120 mesh.
5. a kind of preparation method of pure oatmeal according to claim 1, it is characterised in that step (3) described alphalise starch
Enzyme is produced for Danisco (China) Co., Ltd, modelLT, the carbohydrase has for Danisco (China)
Limit company produces, modelP25。
6. a kind of preparation method of pure oatmeal according to claim 1, it is characterised in that step (5) described drying machine
It is single drum drier, its steam pressure is 0.55-0.75MPa, rotating speed is 30-60 seconds/turn.
7. the preparation method of a kind of pure oatmeal according to claim 1, it is characterised in that step (5) described oat is thin
The thickness of piece is 0.3-0.7mm.
8. a kind of preparation method of pure oatmeal according to claim 1, it is characterised in that step (6) the pure oat
The temperature of piece is 20-30 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710184013.2A CN106879940A (en) | 2017-03-24 | 2017-03-24 | A kind of preparation method of pure oatmeal |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710184013.2A CN106879940A (en) | 2017-03-24 | 2017-03-24 | A kind of preparation method of pure oatmeal |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712610A (en) * | 2017-09-11 | 2018-02-23 | 陈顺利 | A kind of production technology of oat slurry |
| CN107788352A (en) * | 2017-09-29 | 2018-03-13 | 唐鲲 | A kind of high content oat tradition wheaten food |
| CN109497404A (en) * | 2018-12-03 | 2019-03-22 | 江西共青江中食疗科技有限公司 | A kind of dilute food pulvis of the rice of integration of drinking and medicinal herbs is cooling, receives powder technique and its equipment cleaning method |
| CN109592086A (en) * | 2018-12-03 | 2019-04-09 | 江西共青江中食疗科技有限公司 | A kind of dilute food pulvis serialization of rice is cooling, receives powder technique and its equipment cleaning method |
| CN111513257A (en) * | 2020-04-28 | 2020-08-11 | 南京素汇保健食品有限公司 | Preparation method of low-temperature coupling cooked oatmeal |
| CN116831267A (en) * | 2022-03-25 | 2023-10-03 | 江西谷物源食品有限公司 | Enzymatic hydrolysis of oat flour process |
| CN118303578A (en) * | 2024-06-11 | 2024-07-09 | 南京西麦大健康科技有限公司 | Method for regulating and controlling GI value of oatmeal through ultrasonic wave synergistic granule-finishing solid-state enzymolysis |
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| CN103478556A (en) * | 2013-09-07 | 2014-01-01 | 黑龙江省轻工科学研究院 | Production method of health-care instant oat flour |
| CN104872515A (en) * | 2015-05-15 | 2015-09-02 | 桂林西麦生物技术开发有限公司 | Preparation method of instant whole oat meal |
| CN105076984A (en) * | 2015-09-08 | 2015-11-25 | 厦门格兰贝尔生物科技有限公司 | Enzymolysis oat flour with high DE (dextrose equivalent) value and preparation method thereof |
| CN106306328A (en) * | 2016-08-18 | 2017-01-11 | 上海金山德乐食品配料有限公司 | Preparation method of oat extract |
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| CN103478556A (en) * | 2013-09-07 | 2014-01-01 | 黑龙江省轻工科学研究院 | Production method of health-care instant oat flour |
| CN104872515A (en) * | 2015-05-15 | 2015-09-02 | 桂林西麦生物技术开发有限公司 | Preparation method of instant whole oat meal |
| CN105076984A (en) * | 2015-09-08 | 2015-11-25 | 厦门格兰贝尔生物科技有限公司 | Enzymolysis oat flour with high DE (dextrose equivalent) value and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712610A (en) * | 2017-09-11 | 2018-02-23 | 陈顺利 | A kind of production technology of oat slurry |
| CN107788352A (en) * | 2017-09-29 | 2018-03-13 | 唐鲲 | A kind of high content oat tradition wheaten food |
| CN109497404A (en) * | 2018-12-03 | 2019-03-22 | 江西共青江中食疗科技有限公司 | A kind of dilute food pulvis of the rice of integration of drinking and medicinal herbs is cooling, receives powder technique and its equipment cleaning method |
| CN109592086A (en) * | 2018-12-03 | 2019-04-09 | 江西共青江中食疗科技有限公司 | A kind of dilute food pulvis serialization of rice is cooling, receives powder technique and its equipment cleaning method |
| CN109592086B (en) * | 2018-12-03 | 2021-12-03 | 江中食疗科技有限公司 | Continuous cooling and flour collecting process for rice thin food powder and equipment cleaning method thereof |
| CN111513257A (en) * | 2020-04-28 | 2020-08-11 | 南京素汇保健食品有限公司 | Preparation method of low-temperature coupling cooked oatmeal |
| CN116831267A (en) * | 2022-03-25 | 2023-10-03 | 江西谷物源食品有限公司 | Enzymatic hydrolysis of oat flour process |
| CN118303578A (en) * | 2024-06-11 | 2024-07-09 | 南京西麦大健康科技有限公司 | Method for regulating and controlling GI value of oatmeal through ultrasonic wave synergistic granule-finishing solid-state enzymolysis |
| CN118303578B (en) * | 2024-06-11 | 2024-08-09 | 南京西麦大健康科技有限公司 | Method for regulating and controlling GI value of oatmeal through ultrasonic wave synergistic granule-finishing solid-state enzymolysis |
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