CN1119086C - Method for producing puffed instant oats particles - Google Patents
Method for producing puffed instant oats particles Download PDFInfo
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- CN1119086C CN1119086C CN99108267A CN99108267A CN1119086C CN 1119086 C CN1119086 C CN 1119086C CN 99108267 A CN99108267 A CN 99108267A CN 99108267 A CN99108267 A CN 99108267A CN 1119086 C CN1119086 C CN 1119086C
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- oat
- puffed
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- wheat
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 239000002245 particle Substances 0.000 title claims abstract description 23
- 235000007319 Avena orientalis Nutrition 0.000 title claims description 59
- 241000209761 Avena Species 0.000 title claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000001125 extrusion Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 244000075850 Avena orientalis Species 0.000 claims description 34
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000012535 impurity Substances 0.000 abstract description 3
- 230000001007 puffing effect Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract 3
- 235000007317 Avena nuda Nutrition 0.000 abstract 2
- 240000007054 Avena nuda Species 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000010008 shearing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 238000009835 boiling Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 235000007558 Avena sp Nutrition 0.000 description 4
- 235000015099 wheat brans Nutrition 0.000 description 4
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 3
- 235000020778 linoleic acid Nutrition 0.000 description 3
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000001717 pathogenic effect Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 101150089174 PTST gene Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
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- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a production method for puffed instant oat particles, which has the following steps: a material is selected, high-quality naked oat is adopted, and impurities are removed; the naked oat is washed and dried to be immersed by salt water, oat with shell is removed, and the oat is washed and dried; the water content is regulated, and the water content of net oat is regulated from 10 to 12%; extrusion and puffing are carried out, the net oat is inputted in an extruded puffed single screw rod machine, the temperature of the oat raises by extrusion and shearing force to be formed into curing paste which is extruded out of shaping holes of a template, and the volume of the curing paste is puffed; the oat particles are cooled, sieved, sterilized and packaged. Bran of the oat particles produced by the present invention is not removed, the effective nutrition ingredients of the oat are maintained, the mouth feel is fine and dainty, and the mouth feel and the pouring regulating performance of the complete oat are improved. The present invention has the advantages of low device cost, simple production process, high production efficiency and stable product quality.
Description
The present invention relates to oat is processed into the production method of the method for food, particularly puffed instant oats particles.
Oat has very high nutritive value, and the content of its protein and fat ranks first in the grain kind, and contains the amino acid of 8 kinds of needed by human and contain extremely abundant linoleic acid.Both domestic and external one this food expert takes much count of the edible of oat, and oat is processed into oatmeal or oatmeal as nutraceutical and tonic food.A kind of method of puffed oat powder produced in USA is disclosed in " the oil and foodstuffs nutrition and the health " by works such as Bai Manying of Chinese food publishing house publication in 1989, its technological process is: oatmeal (adding flavorings such as water, sugar) → steaming sheet pot (moisture reaches 38～40%) → make-up machine → drying (moisture 15～16%) → bulking machine (500～800F, 1000～2000 pounds/time 2,5～7 minutes) → drying → cooling → packing → finished product.Also produced quick oatmeal simultaneously, its main machining method is: oat is through clearing up → go wheat bran → under normal pressure with steam heat processing → sheeter roller → be pressed into oatmeal.Only need boiling in short-term when edible or brew to get final product with boiling water.
The equipment complexity that the production method of puffed oat powder adopts, production efficiency height, constant product quality.But the cost of equipment height, the operational administrative complexity.The production method of puffed oat powder and the quick production method of oatmeal have all been removed wheat bran, though delicate mouthfeel is tasty and refreshing when edible, make product lose certain nutrient value.
The object of the present invention is to provide a kind of production method of puffed instant oats particles, the conventional dilated food machinery that can adopt China to produce directly produces novel oat food---puffed instant oats particles, this production method is not removed wheat bran, not only effectively utilize the cereals nutrient composition, and delicate mouthfeel is tasty and refreshing, improve appetite of people, solve the mouthfeel of full oat food and the problem of brew difference, the production equipment expense that this production technology adopts is low, operational administrative is comparatively simple, the production efficiency height, constant product quality.
The present invention is achieved in that a kind of production method of puffed instant oats particles, the steps include: 1, selects materials, and selects excellent naked oats for use, impurity and band shell rate＜3%, moisture content＜13%, protein＞15%; 2, clean airing, use saline sook, remove and be with the shell wheat, selected then removal wheat husk, with washing the wheat drier or manually clean raw material, and the oat airing after will cleaning; 3, adjust moisture, the water content of clean oat is adjusted to 10～12%; 4, extrusion, with clean oat input single screw squeezing expansion machine, the screw rod blade and the machine barrel of rotation push and shear oat, the oat temperature is raise cure into pastel, and pastel is extruded volumetric expansion from the moulding hole on the template; 5, sterilization packaging,
2, health testing result: to pathogenic entero becteria, the mPV total plate count detects, and sees Table 2
Table 2
| Actual detecting | Minimum limit value | |||||
| The sample title | Total plate count | mPV | Pathogenic entero becteria | Total plate count | mPV | Pathogenic entero becteria |
| Puffed instant oats particles | ＜10/g | ＜30/100g | Do not find | ＜750/g | ≤ 30/100g | Must not detect |
Because material at extrusion pressing puffing process, has passed through the high-temperature maturing effect, has played bactericidal action.
3, shelf characteric test: swollen instant oats particles and quick oatmeal were stored 28 days in 37 ℃ insulating box respectively, after measured: the fatty acid value of puffed instant oats particles has increased by 3.9%, reach 100.8mgKOH/100g, the sensory evaluation smell has the fragrant of oat; And the fatty acid value of oatmeal has increased by 88.8% fast, reaches 709.2mgKOH/100g, and the sensory evaluation smell has rancidity.
The shelf characteric of puffed instant oats particles is than stable many of quick oatmeal.
4, reconstitute the performance contrast:
Puffed instant oats particles: need not boiling, the boiling water that usefulness is＞90 ℃ brew and were thick in 1～2 minute, i.e. edible.
Quick oatmeal: boiling need be arranged in the boiling water 3～5 minutes, be thick, can eat.
The brew of puffed instant oats particles is better than quick oatmeal.
5, product quality height, digestibility is good
Puffing process in the production method of the present invention is that its process of a PTST process (maturing process of high temperature, short time) has reduced the food nutrient composition degradation that is caused by heating to greatest extent, by starch gel gel and protein-modified, improved digestibility simultaneously.
Non-limiting examples of the present invention:
A kind of production method of puffed instant oats particles
1, selects materials: select excellent naked oats for use, control impure and band shell rate＜3%, moisture＜13%, protein＞15%;
2, cleaning: artificial or machinery is removed impurity, sandstone, scum etc., removes most of band shell oat with saline sook, needs artificial essence to move at last and removes band shell oat and wheat husk;
3, clean airing: with washing the wheat drier or manually clean raw material, and with the oat airing that cleans up;
4, adjust moisture: before going into machine, the water content of oat is adjusted to 10.5～11.5%; Behind the cooling and shaping with after 20～30 fens kinds of ultraviolet lamp irradiation, quantitative package.
The present invention uses single screw squeezing expansion machine cheap on the China market, and three operations of conveying, shortening, moulding that make oat are in one, and production technology is simple, and is easy to operate, production efficiency height, constant product quality.Since when production method of the present invention is produced without wheat bran, utilize the nutritional labeling of oat fully, the active ingredient that has kept oat, dietary fiber, and improved the brew of product after expanded, need not boiling when edible, it is edible that boiling water brews 1～2 minute, and delicate mouthfeel is tasty and refreshing, has improved eater's appetite.
Department measures every performance of puffed instant oats particles and contrast oatmeal and naked oats after testing, and measurement result is as follows:
1, performance indications: see Table 1
Table 1
| The numbering title | Wheat 1-1-(2) naked oats | Wheat 1-2-(2) puffed instant oats particles | Wheat 1-3 (2) is oatmeal fast | DBL65000 X1101-90 standard |
| Moisture (%) | 9.8 | 7.8 | 7.0 | ≤10 |
| Protein (%) | 15.1 | 15.4 | 16.6 | ≥15 |
| Fat (%) | 6.42 | 6.64 | 6.98 | ≥4 |
| Starch (%) | 53.32 | 55.52 | 56.45 | ≤65 |
| Crude fibre (%) | 1.74 | 1.80 | 1.66 | 0.5-2 |
| Ash content (%) | 1.75 | 1.59 | 1.69 | / |
| VB1 | 7.44 | 7.74 | 7.10 | / |
| VB2 | 4.90 | 3.54 | 5.26 | / |
| Linoleic acid accounts for aliphatic acid (%) | 40.72 | 29.32 | 35.06 | ≥35 |
Analytical test is the result show, the puffed instant oats particles that is made by the extrusion method has kept the nutritional labeling of oat substantially, and performance indications are to oatmeal is similar fast.The performance indications of puffed instant oats particles are compared with Xinjiang provincial standard DB/65000X1101-90 oatmeal standard, except that linoleic acid content a little less than the standard value, other main component content is all qualified.
5, extrusion: with clean oat input single screw squeezing expansion machine, the screw speed of bulking machine is 570～750 rev/mins, the screw rod blade and the machine barrel of rotation push and shear oat, make oat temperature rising maturing, the modification pastel, pastel is extruded from the moulding hole on the template, because the reduction of temperature and pressure, the flow state material volume of slaking expands rapidly;
6, cooling screening: the puffed oat that is extruded becomes crisp dilated food behind cooling and shaping, with φ 4mm～φ 5mm sieve, and the control epigranular;
7, sterilization, packing: after 25 minutes, quantitative package is cased again with the ultraviolet light irradiation.
Claims (3)
1, a kind of production method of puffed instant oats particles is characterized in that following steps are arranged: 1. select materials: select excellent naked oats for use, control impure and band shell rate＜3%, moisture＜13%, protein＞15%; 2. clean airing: remove band shell wheat with saline sook, artificial then selected removal shell wheat, with washing the wheat drier or manually clean raw material, and with the oat airing that cleans up; 3. adjust moisture: the water content of oat is adjusted to 10～12%; 4. extrusion: with clean oat input single screw squeezing expansion machine, the screw rod blade and the machine barrel of rotation push and shear oat, make the oat temperature raise into pastel, and pastel is extruded volumetric expansion from the moulding hole on the template; 5. sterilization, packing: behind the cooling and shaping, use the ultraviolet light irradiation after 20～30 minutes, quantitative package.
2, the production method of puffed instant oats particles according to claim 1, the screw speed that it is characterized in that bulking machine is 570～750 rev/mins.
3, the production method of puffed instant oats particles according to claim 1 is characterized in that the puffed oat behind the cooling and shaping can be used φ 4mm～φ 5mm sieve, the control epigranular.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99108267A CN1119086C (en) | 1999-06-03 | 1999-06-03 | Method for producing puffed instant oats particles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99108267A CN1119086C (en) | 1999-06-03 | 1999-06-03 | Method for producing puffed instant oats particles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1276170A CN1276170A (en) | 2000-12-13 |
| CN1119086C true CN1119086C (en) | 2003-08-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99108267A Expired - Fee Related CN1119086C (en) | 1999-06-03 | 1999-06-03 | Method for producing puffed instant oats particles |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1305400C (en) * | 2005-03-07 | 2007-03-21 | 张振龙 | Black fungus oats soup and its preparation method |
| CN101204176B (en) * | 2006-12-20 | 2011-05-18 | 中国科学院成都生物研究所 | Milk chaperone |
| CN110584006A (en) * | 2019-09-23 | 2019-12-20 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Preparation process of oat rice puffed powder and oat rice puffed powder |
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1999
- 1999-06-03 CN CN99108267A patent/CN1119086C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1276170A (en) | 2000-12-13 |
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