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Pure oat flour puffed food and preparation method thereof

A technology for puffed food and oat flour, which is applied in food preparation, food science, application and other directions, can solve the problems of difficult starch gelatinization, high oat fat content, increased cost, etc., and achieves the effects of good commerciality and convenient consumption.

Inactive Publication Date: 2012-08-01
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In these technologies, oats and other auxiliary materials are used to compound or the products do not have a regular shape, which has something to do with the high fat content of oats and the difficulty of gelatinization of starch
Using 100% pure oat flour to produce puffed food may not be shaped, but adding other auxiliary materials may increase the cost on the one hand, and reduce the content of oat functional components on the other hand, reducing the quality of oat food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, preparation pure oatmeal puffed food

[0025] 1. Adjust the moisture content of the oat grain to 20%, and place it for 12 hours;

[0026] 2. The above-mentioned oat grains are subjected to high-temperature treatment at 160°C for about 10 minutes until the grain density is 650g / L, and the heat-treated oat grains have a grain color value L* of 65;

[0027] 3. After the heat treatment, the moisture content of the oat grain is adjusted to 13%, and it is put into a test mill (French Chopin, CD-2 type) for milling to obtain oat flour, and the flour yield is controlled to 50%;

[0028] 4. Adjust the moisture content of oat flour to 10%; set the barrel temperature of each zone of the twin-screw extruder to 50°C, 80°C, 100°C, 120°C and 150°C; after the temperature reaches the preset value, start the screw speed 100rpm, adjust the feed rate to 25g / min, the die hole of the extruder is a round hole with a diameter of 0.4cm, open the cutter after the extrusion is stab...

Embodiment 2

[0034] Embodiment 2, preparation pure oatmeal puffed food

[0035] 1. Adjust the moisture content of the oat grains to 25%, and place it for 14 hours;

[0036] 2. The above-mentioned oat grains were subjected to high temperature treatment at 180°C for about 8 minutes until the bulk density of the grains was 600g / L, and the heat-treated oat grains had a grain color value L* of 55;

[0037] 3. Adjust the water content of the oat grains after heat treatment to 10%, put them into the test mill (LRMM 8040-3-D) for milling to obtain oat flour, and control the flour extraction rate to 60%;

[0038] 4. Adjust the moisture content of oat flour to 20%; set the barrel temperature of each zone of the twin-screw extruder to 70°C, 110°C, 140°C, 170°C and 180°C; after the temperature reaches the preset value, start the screw speed 100rpm, adjust the feed rate to 25g / min, and the die hole of the extruder die head is a round hole with a diameter of 4mm. After the extrusion is stable, open the...

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PUM

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Abstract

The invention discloses a pure oat flour puffed food and a preparation method thereof. The method comprises the following steps of: (1) carrying out heat treatment on oat kernels to obtain the oat kernels after heat treatment; (2) grinding the oat kernels after heat treatment to obtain oat flour; (3) extruding and puffing the oat flour to obtain an extrudate; (4) drying the extrudate to obtain the pure oat flour puffed food. The puffed food provided by the invention is granular, regular and uniform in shape and has porous structures; and the pure oat flour puffed food has special aromatic taste after the oats are fried, is delicious and crisp and has good brittleness in a water solution.

Description

technical field [0001] The invention relates to a pure oat flour puffed food and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Oat (Avena Sativa L.) is an annual herbaceous crop belonging to the Poaceae Oat, commonly known as buckwheat, one of the eight major grain crops (Grain crops) for human beings, and one of the crops with high nutritional value among cereal crops (Creals). The protein content of the edible part of oats (Oats) is about 17%, the fat content is about 8%, the carbohydrate is about 60%, and the dietary fiber accounts for about 5%. The protein content and fat content of oats rank first among other cereal crops, especially the composition of 8 essential amino acids is balanced, and the content of unsaturated fatty acids is rich. The content of oleic acid and linoleic acid in oats each account for about 37% of the fat content. Oatmeal also contains high beta-glucan and mineral elements. In t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18
Inventor 魏益民张波严军辉任嘉嘉宁更哲冯攀屹
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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