CN110786461A - A kind of oat and its processing method and application - Google Patents

Abstract

The invention discloses an oat and a processing method thereof. The process is: cook wheat with high pressure steam of 0.2Mpa-0.4Mpa for 1min-3min, so that the temperature of the oat grains reaches 120°C-140°C, and the moisture reaches 18%-20%; Bake at 180°C for 3.0h-3.5h to reduce the moisture to 8.5%-9.5%; the wheat steaming process is: moistening the wheat with high pressure steam of 0.2Mpa-0.4Mpa for 40min-50min, the invention also discloses two kinds of the above Application of oatmeal processed by processing method: After soaking oatmeal in drinking water for 4min-5min, drain it, mix it with yogurt, jam, juice and other drinks to eat together, or directly sprinkle oatmeal as an accessory in baking The surface of the food is baked and eaten, which supplements the nutritional components of oats, improves the flavor and taste, and more importantly, broadens the consumer market of oat products with great nutritional and health value, which is pioneering.

Description

Oat and processing method and application thereof

Technical Field

The invention relates to the technical field of food processing, in particular to oat and a processing method and application thereof.

Background

Oat is an internationally recognized health food and is recognized as the only cereal in the ten-year-round health foods by the journal of the United states. The nutritional ingredients such as protein, cellulose, fat, vitamins, minerals and the like in the oat grains are the first in all food crops. The oat grains also contain eight amino acids essential to human bodies, the content of riboflavin is much higher than that of other crops, and the oat grains also contain very rare saponin. The oat grains not only have high and balanced nutrient element content, but also have higher nutritional and health-care values, and are also important measures for promoting economic high-quality development and creating high-quality life.

The processing and preparation method of oat directly influences consumer groups and market expansion of oat products, and the traditional oat products mainly comprise oat flour, instant oatmeal, oat rice and the like. The processing method is more traditional and simple, and the eating mode is single, so that the oat product consumption group is relatively narrow, the expansion of the oat consumption market is restricted to a great extent, and the development of the oat industry is influenced.

Disclosure of Invention

The purpose of the invention is as follows: the processing method of the oat is provided, so that the nutritional and health-care ingredients contained in the oat are effectively retained, the edible mouthfeel is improved, and the consumption market of oat products is widened.

The technical purpose of the invention is realized by the following technical scheme:

the processing method of the oat is characterized by comprising the following steps of: boiled wheat → baked wheat → steamed wheat → compressed wheat → dried and cooled, wherein:

the wheat cooking process comprises the following steps: boiling the oat with high pressure steam of 0.2-0.4 Mpa for 1-3 min to make the temperature of oat seed reach 120-140 deg.C and the water content of oat seed reach 18-20%;

the wheat drying process comprises the following steps: baking oat seeds at 160-180 ℃ for 3.0-3.5 h to reduce the water content to 8.5-9.5%;

the wheat steaming process comprises the following steps: moistening wheat with 0.2-0.4 Mpa high pressure steam for 40-50 min.

In the processing scheme, the wheat cooking process has the effects of killing enzyme and sterilizing, changing the tissue structure (starch conversion), primarily curing and improving the processability; the wheat drying process has the effects of killing enzyme and sterilizing, further changing the tissue structure, increasing the gelatinization degree of the oat, improving the fragrance of the oat, performing secondary curing and reducing water; the procedure of steaming the oat can further inactivate enzyme and sterilize, ripen again, improve the flavor of the oat, soften oat grains, facilitate tabletting and forming, avoid crushing the oat and improve the yield of finished oatmeal.

The three enzyme deactivation and sterilization processes completely passivate active enzymes in oat grains, effectively prevent and delay rancidity of finished oatmeal and prolong the shelf life of food.

In the procedure of cooking wheat, high-pressure steam enables oat grains to absorb water and expand, the tissue structure of oat is primarily changed, and oat starch is primarily converted. In the next procedure of wheat drying, the moisture stored in the oat grains is evaporated by continuous high temperature, and the oat starch is further gelatinized. In the last procedure of steaming the oat, high-pressure steam impacts the oat grains again, the skins of the oat grains are softened, and the aroma of the oat is excited again. Through the treatment of the three procedures, the oat starch is fully converted, the flavor is more intense, and the palatability of the oatmeal is effectively improved.

The oat is cured for many times through three procedures of cooking, baking and steaming the oat, so that the finished oatmeal has rich natural fragrance. According to the method, the oat tissue structure is firstly changed primarily by adopting a wheat cooking process, then the wheat drying process is carried out, the conversion of oat starch is enhanced, the wheat is steamed again, the oat starch is fully gelatinized, the aroma is improved, and the palatability of oatmeal is further improved.

The processing parameters of the three procedures of cooking, baking and steaming are obtained by a large number of tests, are scientific and reasonable, supplement each other, have little damage to the nutritional and health-care components of the finished oatmeal, and effectively improve the nutritional value of the finished oatmeal.

Preferably, the wheat cooking procedure is as follows: cooking wheat for 2min with 0.3Mpa high pressure steam, wherein the temperature of oat seed reaches 130 deg.C, and the water content of oat seed reaches 19%.

Preferably, the wheat baking process comprises the following steps: baking oat seed at 170 deg.C for 3.2 hr to reduce water content to 9%.

Preferably, the wheat steaming process comprises the following steps: moistening wheat with 0.3Mpa high pressure steam for 45 min.

Preferably, the tabletting process comprises: pressing oat grains into tablets with the thickness of 1.2-1.5 mm.

By adopting the scheme, through a large number of tests, the processing parameters of three procedures of cooking wheat, baking wheat and steaming wheat are repeatedly adjusted, so that the oat obtains the optimal taste and processability.

Preferably, the drying and cooling process comprises: reducing water content of oatmeal to 8.5% -9.5%, and reducing temperature to below 25 deg.C.

By adopting the scheme, the moisture of the oatmeal is controlled within a reasonable range, so that the mouthfeel is not influenced, and the shelf life of the finished oatmeal is prolonged.

Preferably, the magnetic separation process is set before the wheat boiling process and before the tabletting process: screening, adsorbing and removing metal substances in the oat grains; a metal detection process is arranged between the screening process and the drying and cooling process: oat products containing metal were detected and removed.

By adopting the scheme, a magnetic separation process is arranged before the wheat cooking process, so that metal in the raw material grains is removed; a magnetic separation procedure is set before the tabletting procedure, and metal in the oat grains in the intermediate link of the processing procedure is removed; the metal detection process is carried out again before drying and cooling, when the metal object is detected by the equipment, the equipment can automatically alarm, unqualified products containing the metal object automatically enter a waste product channel, and the metal in the oat close to a processing terminal link can not enter a normal subsequent production process, so that the metal in the oat is further controlled. The finished oatmeal is subjected to a plurality of metal removing procedures, so that the metal in the finished oatmeal is effectively controlled, and the quality of the finished oatmeal is ensured.

Object two of the present invention: provides the oatmeal prepared by the processing method.

The third purpose of the invention is that: the application of the oatmeal prepared by the processing method is provided: and (3) soaking and boiling the oatmeal in water for 4-5 min, draining, and adding the oatmeal into drinks for eating together, wherein the drinks are yoghourt, jam, fruit juice and the like.

Object four of the invention: the application of the oatmeal prepared by the processing method is provided: and (3) directly scattering the oatmeal on the surface of the stirred and fermented dough, and baking the oatmeal for eating.

The oatmeal processed by the traditional process is an instant product, is eaten by being brewed with boiled water or boiled, and has a relatively single consumption market. The oat flakes processed by the method can be mixed with various drinks such as yoghourt, jam, fruit juice and the like for eating together or baking after being cured, so that the nutritional ingredients, the fragrance and the good taste of the oat are brought into the drinks or other food materials, and the health index and the enjoyment of diet are greatly improved. Moreover, the oat product processed by the method and the application thereof expand the oat consumption market from the traditional terminal market to the intermediate market, namely food production and food service enterprises, such as pectin and jam enterprises, dairy enterprises, baking enterprises, coffee houses, tea restaurants and the like, greatly expand the breadth and depth of the oat consumption market, promote the development of the oat market and have strong creativity.

In conclusion, the invention has the following beneficial effects:

1. the three enzyme deactivation procedures of cooking, baking and steaming are carried out, so that various enzymes in oat grains are completely passivated, the rancidity of finished oatmeal is effectively prevented and delayed, and the quality guarantee period of food is prolonged;

2. the oat starch is fully gelatinized by three procedures of wheat cooking, wheat baking and wheat steaming, so that the palatability and the digestibility are effectively improved;

3. the oat is cooked for many times through three procedures of cooking, drying and steaming, and the intrinsic fragrance of the oat is fully released by adopting the procedure of cooking the oat firstly, then drying the oat and steaming the oat again, so that the finished oatmeal has rich fragrance and the taste is further improved;

4. the processing parameters of the three procedures of cooking, baking and steaming are obtained by a large number of tests and grope, are scientific and reasonable and supplement each other, have small damage to the nutritional and health-care ingredients of the finished oatmeal, and effectively retain the nutritional value of the oat;

5. the procedure of steaming the oat is arranged before the procedure of tabletting, so that tabletting and forming are facilitated, oat grains are prevented from being crushed, and the yield of finished oatmeal is improved;

6. the oat flake product processed by the method can be mixed with various drinks such as yoghourt, jam, fruit juice and the like for eating together or baking after being cured, the oat consumption market is expanded to food production enterprises from the traditional terminal market, the breadth and the depth of the oat consumption market are greatly expanded, and the method has strong creativity.

Detailed Description

The present invention will be described in further detail below.

Example 1

A method for processing oat comprises the following steps: cleaning → magnetic separation → boiled wheat → dried wheat → steamed wheat → magnetic separation → pressed sheet → sieving → metal detection → dry cooling → packaging, wherein,

the cleaning process comprises the following steps: removing dust, stones, leaves, grass seeds, metals, unsaturated seeds, foreign wheat, shelled seeds and mildewed seeds in raw oat seeds by a primary cleaner, a stone remover, a rough rice separator, a huller, a magnetic separator, a length classifier, a thickness classifier, a specific gravity separator, a classifying screen and a color sorter;

the magnetic separation process comprises the following steps: a magnetic frame is additionally arranged at a discharge port corresponding to the previous process, and metal objects in the adsorbed materials are screened; the wheat cooking process comprises the following steps: enabling the oat grains to pass through a wheat boiling pot with the pressure of 0.3Mpa at a constant speed for 2min, keeping the temperature of the oat grains at 130 ℃, and after the working procedure is finished, enabling the moisture of the oat grains to reach 19%;

the wheat drying procedure comprises the following steps: baking oat seeds in a baking furnace at 170 ℃ for 3.2h to reduce the water content to 9%;

the wheat steaming process comprises the following steps: steaming wheat with 0.3Mpa high pressure steam for 45 min;

the tabletting process comprises the following steps: pressing the oat grains into tablets with the thickness of 1.3mm by using a tablet press;

the screening process comprises the following steps: removing powder, particles, caking and the like by using a cylindrical vibrating screen with a built-in double-layer sieve plate;

a metal detection procedure: when the metal detector detects a product containing metal, the equipment gives an alarm, and unqualified products containing metal automatically enter a waste channel and cannot enter normal subsequent production procedures;

the drying and cooling process comprises the following steps: the water content of the oatmeal is reduced to 9 percent by a fluidized bed dryer, and the temperature is reduced to below 25 ℃.

Example 2

The present example was carried out in accordance with the processing method in example 1, and differs from example 1 in that:

the wheat cooking process comprises the following steps: making oat seeds pass through a wheat boiling pot with the pressure of 0.2Mpa at a constant speed for 1min, keeping the temperature of the oat seeds at 120 ℃, and making the moisture of the oat seeds reach 18%;

the wheat drying procedure comprises the following steps: baking oat seeds in a baking furnace at 160 ℃ for 3.0h to reduce the water content to 8.5%;

the wheat steaming process comprises the following steps: steaming wheat with 0.2Mpa high pressure steam for 40 min;

the tabletting process comprises the following steps: pressing the oat grains into tablets with the thickness of 1.2mm by using a tablet press;

the drying and cooling process comprises the following steps: the water content of the oatmeal is reduced to 8.5% by a fluidized bed dryer, and the temperature is reduced to below 25 ℃.

Example 3

The present example was carried out in accordance with the processing method in example 1, and differs from example 1 in that:

the wheat cooking process comprises the following steps: making oat seeds pass through a wheat boiling pot with the pressure of 0.4Mpa at a constant speed for 3min, keeping the temperature of the oat seeds at 140 ℃, and making the moisture of the oat seeds reach 20%;

the wheat drying procedure comprises the following steps: baking oat seeds in a baking furnace at 170 ℃ for 3.5 hours to reduce the water content to 9.5%;

the wheat steaming process comprises the following steps: steaming wheat with 0.4Mpa high pressure steam for 50 min;

the tabletting process comprises the following steps: pressing the oat grains into tablets with the thickness of 1.5mm by using a tablet press;

the drying and cooling process comprises the following steps: the water content of the oatmeal is reduced to 9.5% by a fluidized bed dryer, and the temperature is reduced to below 25 ℃.

Comparative example 1

The present example was carried out in accordance with the processing method in example 1, and differs from example 1 in that: no procedure of cooking wheat is provided.

Comparative example 2

The present example was carried out in accordance with the processing method in example 1, and differs from example 1 in that: in the wheat baking process: the baking temperature was 150 ℃.

Comparative example 3

The present example was carried out in accordance with the processing method in example 1, and differs from example 1 in that: in the wheat steaming process: moistening wheat with 0.1Mpa high pressure steam for 30 min.

Comparative example 4

Instant oatmeal is commercially available.

Comparative example 5

Commercially available oat rice. The oat grains after the skin grinding are not tabletted.

Detection of nutrient components in finished oatmeal

The nutrient content of the finished oatmeal prepared in examples 1-3 was tested, and the test results are shown in Table 1.

TABLE 1 detection results of nutrient content of the finished oatmeal

Item	Example 1	Example 2	Example 3
				Energy (kJ/100g)	1627	1623	1621
Protein (g/100g)	15.6	15.5	15.7
				Fat (g/100g)	6.7	6.8	6.6
Carbohydrate (g/100g)	65.5	66.1	66.8
				Sodium (mg/100g)	0	0	0

As can be seen from table 1: the nutrient content of the finished oatmeal of examples 1-3 was kept at a high level and did not differ significantly from each other. The processing technology and the change of parameter setting of the invention have little influence on the oat nutrient content, which not only can reduce the damage to the oat nutrient content and effectively reserve the oat nutrient content, but also can lead the processing process to be easy to control and improve the controllability of actual production.

And (3) taste test: oat-blended yogurt

And taking 8 parts of the finished oatmeal or oat rice in the total amount of 8 parts in the examples 1-3 and the comparative examples 1-5, adding 5 times of water by weight, respectively, cooking for 4min, taking out, draining to obtain 8 parts of pretreated finished products, and then respectively adding the 8 parts of pretreated finished products into 8 parts of yoghourt to obtain 8 parts of tasting products, wherein the mass ratio of the pretreated finished products to the yoghourt is 5: 445.

80 volunteers were recruited and evenly divided into 8 groups, each group of 10 volunteers and 8 groups of volunteers respectively carried out trial eating on 8 trial eaten products, the trial eating experience of each person was recorded and divided into three grades of good taste, good taste and poor taste, the proportion was calculated, and the trial eating results are shown in table 2.

Table 2 taste test results of oat-blended yogurt

And (3) taste test: oat-doped jam

The test was carried out according to the test method for incorporation of oats in yoghurt, with the following differences: the yogurt is replaced by jam, and the jam is strawberry jam. The test results of this test are shown in table 3.

Table 3 taste test result of oat-doped jam

And (3) taste test: oat blended juice

The test is carried out according to a test method for mixing the finished oat into the yoghourt, and the difference is that: replacing yogurt with fruit juice, wherein the fruit juice is watermelon juice. The test results of this test are shown in table 4.

Table 4 taste test results of oat blended juice

And (3) taste test: oat spread bread

Taking a total of 8 parts of finished oatmeal or oat rice in examples 1-3 and comparative examples 1-5, respectively spreading 5g of the finished oatmeal or oat rice on the surface of 55g of the stirred and fermented dough, and baking in an oven for about 25min at a baking temperature of 210 ℃ to obtain 8 parts of trial eating products.

80 volunteers were recruited, equally divided into 8 groups, 10 volunteers in each group, and 8 groups of volunteers respectively performed trial eating on 8 trial eaten products, the trial eating experience of each person was recorded, and divided into three grades of good taste, good taste and poor taste, the proportion was calculated, and the trial eating results are shown in table 5.

Table 5 taste trial eating test results of oat-sprinkled bread

As can be seen from table 5, from the mouthfeel, the taste test of four groups of the finished oatmeal or oat rice mixed with the yoghurt, jam, fruit juice and sprinkled into the baked bread dough showed the same preference trend for the test-eating volunteers:

the trial products of examples 1-3 have significant advantages, especially the trial product of example 1, which received approval from almost all trial volunteers. The oatmeal finished product has the advantages that the gelatinization degree of the oatmeal finished product is improved, the fragrance of the oatmeal finished product is improved, and the thickness of the oatmeal finished product is moderate, so that the oatmeal finished product is chewy, does not stick to teeth, tastes crisp and moist, accords with the tastes of most people, and has a good market prospect.

As can be seen from example 1 and comparative example 1, when the procedure of cooking wheat is not performed, the taste of the tasted product is significantly reduced, because the water absorption of the wheat grains is insufficient before the wheat is baked during the processing of the oat, the conversion of the oat starch cannot be effectively promoted, the release of the flavor of the oat during the baking process is affected, and the taste and the appetite of the tasted product are further affected.

As can be seen from example 1 and comparative example 2, when the temperature during the procedure of baking wheat was set too low, the taste of the tasting sample was significantly reduced because the baking wheat temperature was too low during the processing of oats, which failed to sufficiently gelatinize the oat starch and release the aroma, thereby reducing the palatability of the tasting sample.

It is understood from example 1 and comparative example 3 that the taste of the tasting product is significantly reduced when the steam pressure in the steaming step is reduced and the steaming time is shortened, because the oat starch is not sufficiently gelatinized when the steam pressure is small and the treatment time is short, thereby reducing the palatability.

As can be seen from examples 1-3 and comparative example 5, the cooked, roasted and pressed oatmeal had a significant improvement in flavor and mouthfeel over the direct cooked oatmeal. This is because the oat rice compressed without cooking and baking has insufficient starch conversion and varied particle thickness, which directly affects the balance between the flavor release and chewiness of oat.

Finished oatmeal immersion time test

Dividing the finished oatmeal in example 1 into 3 parts, adding 5 times of water by weight, soaking and boiling for 4min, 5min and 6min, taking out, draining to obtain 3 parts of pretreated finished oatmeal, and then respectively adding the 3 parts of pretreated finished oatmeal into 3 parts of yoghourt to obtain 3 parts of tasting products, wherein the mass ratio of the pretreated finished oatmeal to the yoghourt is 5: 445. After trial eating, 10 volunteers all showed: the taste of the sample eaten after being soaked and boiled for 4min and 5min is similar, and the taste of the sample eaten after being soaked and boiled for 6min is slightly poor.

Brewing test

And taking a total of 7 parts of finished oatmeal in examples 1-3 and comparative examples 1-4, and respectively soaking with boiled water for 5 min.

From the appearance of brewing: the oatmeal of examples 1-3 and comparative examples 1-3 was almost completely precipitated, had poor water solubility, but had a good degree of gelatinization when eaten, and had a noticeable chewy sensation; the finished oatmeal of comparative example 4 maintained good suspension, was sticky from piece to piece, had a high degree of gelatinization, but had a soft mouthfeel when eaten, but had little chewing sensation.

Brewing tests show that the oatmeal prepared by the processing technology can increase the gelatinization degree of the oats to a certain extent, and particularly improve the unique wheat flavor of the oats. As an intermediate, the oat gelatinization degree can be controlled within a reasonable range, and the moderate toughness is kept. This again demonstrates the scientific rationality of the processing method of the present invention.

The above-mentioned embodiments are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading this specification, but only fall within the scope of the claims of the present invention.

Claims (10)

1. a processing method of oat, is characterized in that, comprises the following operations: boiled wheat→baked wheat→steamed wheat→tablet→drying and cooling, wherein: The wheat cooking process is as follows: cooking wheat with high pressure steam of 0.2Mpa-0.4Mpa for 1min-3min, the temperature of the oat grains reaches 120°C-140°C, and the moisture of the oat grains reaches 18%-20%; The wheat baking process is as follows: baking the oat grains at 160°C-180°C for 3.0h-3.5h to reduce the moisture to 8.5%-9.5%; The steaming process is as follows: moistening the wheat with high pressure steam of 0.2Mpa-0.4Mpa for 40min-50min. 2. the processing method of a kind of oat according to claim 1, is characterized in that, described wheat cooking operation is: use the high pressure steam of 0.3Mpa to cook wheat 2min, the temperature of oat grain reaches 130 ℃, makes the moisture of oat grain reached 19%. 3. The processing method of oats according to claim 1, characterized in that, the wheat baking process is: baking the oat grains at 170° C. for 3.2 hours to reduce the moisture content to 9%. 4. the processing method of a kind of oat according to claim 1, is characterized in that, described steaming operation is: moistening wheat 45min with the high pressure steam of 0.3Mpa. 5 . The method for processing oats according to claim 1 , wherein the tableting process is: compressing the oat grains into sheets with a thickness of 1.2mm-1.5mm. 6 . 6. the processing method of a kind of oat according to claim 1, is characterized in that, described drying and cooling process is: the moisture content of oat flakes is reduced to 8.5%-9.5%, and temperature is reduced to below 25 ℃. 7. the processing method of a kind of oat according to claim 1 is characterized in that: magnetic separation operation is all set before the wheat cooking operation, before the tableting operation: screening and adsorption removes the metal in the oat grain; in the screening operation Set up a metal detection process between the drying and cooling process: detect and remove oat products containing metal. 8. A kind of oatmeal prepared by the processing method of any one of claims 1-7. 9. an application of the described oat flakes of claim 8, is characterized in that: after described oat flakes are soaked in water for 4min-5min, drain, mix in drinks and eat together, and described drinks are yogurt, jam , juice, etc. 10. An application of the oat flakes according to claim 8, characterized in that: the oat flakes are directly sprinkled on the surface of the baked food as an auxiliary material, and eaten after baking.