A kind of production method of oat whole grain extrusion product

A production method and grain technology, applied in the field of food processing, can solve the problems of difficult storage, difficult storage of products, high fat content, etc., and achieve the effects of controlling starch aging, good market prospects, and high nutritional value

Active Publication Date: 2018-08-24
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, oat flour has a high fat content, is prone to oxidative rancidity, and is not easy to store
Although oatmeal has a long shelf life, it has a single form and poor taste
It was also suggested that there has been research on oat flour extrusion and puffing, but it is still in the research and development stage, and the shortcomings of the first grinding and then processing method have not been resolved, and this method consumes a lot of energy and costs high , the resulting product is not easy to store

Method used

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  • A kind of production method of oat whole grain extrusion product

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Taking the production of 50kg oat whole grain extruded products as an example, the method for producing oat whole grain extruded products consists of the following steps:

[0023] (1) Pretreatment of raw materials

[0024] Dry the selected whole grains of oats with the wind, blow off the bran with the blower, and wash them with water. The oats with shells can float on the water, then sieve off the oats with shells on the upper layer, drain the water, weigh 30kg, add water to all All the oats are submerged in water, soaked at room temperature for 2 hours, boiled in boiling water for 10 minutes to soften, drain the water, add 20kg of starch to it, and stir evenly.

[0025] (2) Extrusion treatment

[0026] Set the initial rotation speed of the screw of the screw extruder to 100r / min, the constant rotation speed to 280r / min, the temperature to 150°C, and the solid feeding speed to 12kg / min; Turn on the machine, drain water to make the passage of the extruder smooth, turn ...

Embodiment 2

[0030] Taking the production of 50kg oat whole grain extruded products as an example, the method for producing oat whole grain extruded products consists of the following steps:

[0031] (1) Pretreatment of raw materials

[0032] Weigh 45kg of selected shelled whole oat grains, add water until all the oats are submerged in water, soak at room temperature for 2 hours, cook in boiling water for 8 minutes to soften, drain the water, add 5kg of starch to it, and stir evenly.

[0033] (2) Extrusion treatment

[0034] The set temperature is 140°C, and the solid feeding rate is 10kg / min; when the temperature of each zone of the screw extruder reaches the set value, start the machine, and add the pretreated whole oat grains into the screw extruder. It should not be too high, and keep constant after rising from 100r / min to 250r / min. After the discharge is stable, the cutter is turned on, and the primary product of oat whole grain extrusion is obtained.

[0035] (3) Modeling and dryin...

Embodiment 3

[0038] Taking the production of 50kg oat whole grain extruded products as an example, the method for producing oat whole grain extruded products consists of the following steps:

[0039] (1) Pretreatment of raw materials

[0040] Weigh 35kg of selected shelled whole oat grains, add water until all the oats are submerged in water, soak at room temperature for 2 hours, cook in boiling water for 15 minutes to soften, drain the water, add 15kg of starch to it, and stir well.

[0041] (2) Extrusion treatment

[0042] The set temperature is 160°C, and the solid feeding rate is 15kg / min; after the temperature of each zone of the screw extruder reaches the set value, start the machine, and add the pretreated whole oat grains into the screw extruder. It should not be too high, and keep constant after rising from 100r / min to 300r / min. After the discharge is stable, the cutter is turned on, and the primary product of oat whole grain extrusion is obtained.

[0043] (3) Modeling and dryi...

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Abstract

The invention relates to a production method of an oat whole-seed extruding product. The method comprises the following steps: (1) preprocessing the raw materials; (2) extruding; (3) shaping and drying. According to the method, the special extruding technology is adopted, and the prepared convenient food has the effects of reducing blood sugar, blood pressure, blood fat and serum cholesterol, resisting oxidization and improving immunity; the method is characterized in that the whole-seed oat is directly extruded without being powdered, so that the oat product is rich in beta-glucan of the whole-seed oat; the nutritional value is high, and the taste is outstanding; compared with the method of powdering and then extruding, the method has the advantage that 15% of energy can be saved; the twin-screw extruding is performed, so that the product is white, smooth and good in form; the starch ageing can be effectively controlled; the product can be stored for more than 60 days at the normal temperature; the product has a good market prospect.

Description

technical field [0001] The method belongs to the technical field of food processing, and in particular relates to a production method of an oat whole grain extruded product. technical background [0002] Oats, a grass plant, mainly include two populations of hull oats and naked oats. Oats, commonly known as buckwheat, jade wheat, etc., are low-sugar, high-energy, high-nutrition raw materials. The oats cultivated in the world are mainly oats with hulls, and the oats cultivated in China are mainly naked oats. According to the analysis results of food ingredients by the Institute of Nutrition and Food Hygiene of the Chinese Academy of Preventive Medicine, naked oats rank first in protein and fat in cereal crops, and the 8 kinds of amino acids necessary for the human body are not only high in content, but also in a balanced proportion. [0003] At present, the utilization of oats in my country is mainly divided into two types: oat flour and oatmeal. Among them, oatmeal is sel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/148A23P30/20
Inventor 胡新中张哲学李小平赵武奇
Owner SHAANXI NORMAL UNIV
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