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Oat processing process as well as optimization method and oat processing product thereof

An optimization method and technology of processing technology, applied in food mechanical processing, food science and other directions, can solve the problems of low comprehensive utilization of oats and few varieties of oat products, and achieve the effect of enriching oat-related processing products and improving comprehensive utilization.

Inactive Publication Date: 2016-07-13
德乐绿庄园(徐州)食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] In view of the shortcomings of the above-mentioned prior art, the object of the present invention is to provide an oat processing process, its optimization method and its oat processing products, aiming to solve the problem that the comprehensive utilization of oat in the prior art is still not high, and related oat products The problem of few varieties

Method used

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  • Oat processing process as well as optimization method and oat processing product thereof
  • Oat processing process as well as optimization method and oat processing product thereof
  • Oat processing process as well as optimization method and oat processing product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Single factor conditional experiment:

[0063] like Figure 2-4 as shown, figure 2 It is a broken line graph of the influence of material moisture content on the expansion rate during extrusion and expansion, image 3 It is a line graph of the influence of temperature on the expansion rate during extrusion expansion, Figure 4 It is a line graph of the influence of screw speed on the expansion rate during extrusion.

[0064] It can be seen from the line graph that when the water content reaches 15%, the temperature reaches 150°C, and the screw speed reaches 250r / min, the influence on the expansion rate has reached the maximum, which provides a basis for the setting of subsequent orthogonal experimental conditions.

Embodiment 2

[0066] Orthogonal experiment:

[0067] Table 1 is the setting table of orthogonal experimental factors:

[0068]

[0069] Table I

[0070] Table 2 is the orthogonal experiment table:

[0071]

[0072] Table II

[0073] Table 3 is the variance analysis table:

[0074]

[0075] From the results of the above orthogonal experiments, it can be seen that the main factor affecting the expansion rate is the water content of the material, and the order of its influence is water content (A)>temperature (D)>screw speed (C)>feeding speed (B). The optimal solution is A2B1C3D3, that is, the moisture content of the material is 15%, the feeding speed is 250r / min, the screw speed is 300r / min, and the temperature is 150°C.

[0076] The above-mentioned optimal experimental conditions were used for the verification experiment, and the oat dietary fiber extruded and expanded effect was the best, the soluble dietary fiber reached 30.65%, which was 27.25% higher than that of the control...

Embodiment 3

[0078] Comparative experiment of microwave puffing treatment, extrusion puffing treatment and no treatment control oat dietary fiber samples.

[0079] like Figure 5-9 shown, where Figure 5 It is a histogram of the dietary fiber content of the above three processing methods; Image 6 It is the histogram of the oil holding power of the above three treatment methods; Figure 7 It is the histogram of the water holding capacity of the above three treatment methods; Figure 8 is the histogram of the expansion force of the above three processing methods; Figure 9 It is a histogram of the cation exchange capacity of the above three treatment methods.

[0080] Depend on Figure 5 It can be seen that after the above-mentioned different methods of treatment, the soluble dietary fiber in oats increased by 18.74% and 27.25% respectively compared with the control, and the content of soluble dietary fiber in the extrusion-expansion treatment was 3.97% higher than that in the microwav...

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Abstract

The invention discloses an oat processing process as well as an optimization method and an oat processing product thereof. The optimization method comprises the following steps: (A) determining orthogonal experiment conditions of multiple influence factors of an oat extrusion expansion process by virtue of a single factor experiment method; and (B) carrying out corresponding orthogonal experiments according to the orthogonal experiment conditions, so as to obtain an optimal parameter combination of the multiple influence factors. According to the optimization method, the increment of soluble dietary fiber (SDF) of oat is taken as an evaluation index, the processing effects of an expansion process and fermentation to oat are explored, and the oat processing process is further provided by virtue of experiments, so that the relevant processing products of oat are enriched, and the comprehensive utilization rate of oat is increased.

Description

technical field [0001] The invention relates to the technical field of oat processing, in particular to an oat processing process, an optimization method thereof and an oat processing product. Background technique [0002] Oatmeal is one of the best complete nutritional foods in cereals. According to a comprehensive analysis by the Institute of Health, Chinese Academy of Medical Sciences, China's naked oats contain 15.6% crude protein, 8.5% fat, as well as calories released from starch, phosphorus, iron, calcium and other elements. Compared with the other 8 kinds of grains, they are all among the best. [0003] Among them, the water-soluble dietary fiber in oats is 4.7 times and 7.7 times that of wheat and corn, respectively. Oats are rich in B vitamins, niacin, folic acid, and pantothenic acid, especially vitamin E, which is as high as 15 mg per 100 grams of oat flour. In addition, oat flour also contains saponin (the main component of ginseng) that is lacking in cereal g...

Claims

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Application Information

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IPC IPC(8): A23L7/161
CPCA23V2002/00A23V2300/31
Inventor 马利华陈学红李永胜
Owner 德乐绿庄园(徐州)食品有限公司
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