Method for processing oat rice

A processing method and technology for oat rice, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of unfavorable oat rice gelatinization, inability to passivate oat enzymes, and rice is not easily chewed, etc., to improve food safety and convenience. Promote and improve the effect of skin breakage

Inactive Publication Date: 2012-02-01
INNER MONGOLIA SAIBAO OAT FOOD
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Problems solved by technology

This technology uses a peeling machine to peel the oat grains, but the peeling rate is small (about 6%), and most of the oat skins are kept intact, which is not conducive to the gelatinization of oat rice during the

Method used

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Embodiment Construction

[0029] The present invention will be described in detail below in conjunction with specific embodiments.

[0030] A processing method for oat rice, the technological process is: naked raw oat grain→removal of wheat straw and other light impurities→removing stones→rubbing wheat→polishing→removing oat hulls→removing tartary buckwheat and moldy grains→baking wheat→broken skin and scratches →removing broken rice→husking oats, removing deflated grains→steaming wheat→stewing wheat→cooling and drying→grading→vacuum packaging.

[0031] The specific operation steps are:

[0032] 1. Remove light impurities such as wheat straw and remove stones, and use 2 vibrating cleaning sieves to complete. Using the difference in particle size between grain and impurities, light impurities such as straw are removed through the vertical suction separator, and small stones are removed using the difference in gravity between grain and stones.

[0033] 2. Wipe the oats, use surface cleaning equipment s...

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PUM

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Abstract

The invention discloses a method for processing oat rice. The method comprises the process flows of using avena nuda grain, removing light impurities such as wheat straw, removing stones, wiping oat, polishing, eliminating hulls, eliminating fagopyrum tataricm gaertn and mildew granules, baking the oat, breaking oat husk and scratching, removing broken rice, removing hulls and empty grain, steaming the oat, braising the oat, cooling and drying, classifying and performing vacuum packaging. In the method, the grinding and scratching combined oat kernel husk-breaking technology is adopted, so the full nutrition of the oat is maintained, the husk-breaking rate of the oat rice is increased, the produced oat rice can be washed and cooked together with grains such as rice and the like, the cutting degree and the gelatinization degree can be maintained to be consistent, the preparation method of the product is simple, and the products are convenient to eat and easy to popularize. The high-temperature repeated enzyme-deactivating technology is adopted, so the enzyme activity of the oat is passivated completely, the products are not spoiled under the normal environment, the shelf life is prolonged, and edible safety of the products is improved.

Description

technical field [0001] The invention relates to a method for processing oatmeal, belonging to the technical field of agricultural product processing. Background technique [0002] In recent years, oatmeal food has been favored by more and more consumers for its high nutritional value and health care function, and is called "medicinal food". [0003] At present, oatmeal products on the Chinese market are mainly oatmeal and oatmeal instant noodles, but people’s consumption of these two products is not large, mainly because oatmeal is only a breakfast food, and instant noodles are only eaten by people who love pasta. Accepted, so the market is difficult to open. Because oatmeal can be mixed with rice to make rice, which is in line with Chinese eating habits, it is more conducive to market promotion. [0004] There are many domestic oat processing enterprises with small scale. Due to the incomplete mastery of processing technology and the lack of a certain link, the product qu...

Claims

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Application Information

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IPC IPC(8): A23L1/182A23L7/196
Inventor 李世荣盛瑞刘景辉李立军赵宝平焦伟红狄继芳张丽娥
Owner INNER MONGOLIA SAIBAO OAT FOOD
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