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Production method of whole oat flour product and fresh-keeping whole oat flour product

A production method and technology for oat flour, applied in the fields of food preservation, food drying, food science, etc., can solve problems such as rare, inability to form a gluten network structure, and inability to impart viscoelasticity to oat dough.

Inactive Publication Date: 2016-08-17
无锡新禾创工食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As one of the full-price nutritious foods, oats have broad prospects for development and application. However, the types of oat products are relatively single. Therefore, it is of great practical significance to develop oat products that are healthy, nutritious and in line with the eating habits of the public.
The oat protein molecular chains in oats are relatively short, and cannot form a gluten network structure, and cannot endow oat dough with the viscoelasticity similar to wheat dough, and have poor processing characteristics, thus limiting the development of some products
At present, the processing of whole oat flour products is rare in the market. For example, it can only be added as an ingredient in the production of noodles, steamed buns, and bread. Usually, the proportion reaches 10-25%, which is difficult to meet people’s nutritional and functional requirements for oats. need

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] Example 1: A production method of whole oat flour products

[0085] The implementation steps of this embodiment are as follows:

[0086] A. Raw material pretreatment

[0087] The sieving method is used to remove the tangible foreign matter in the oat raw materials sold by Dalian Xinglongken Organic Products Co., Ltd., and then the oat raw materials are crushed to 80 meshes using the crushing equipment sold by the Shanghai Specimen Model Factory to obtain an oat flour;

[0088] Add water to the oat flour, mix well to obtain an oat flour fabric with a water content of 33% by weight, cover it with gauze, and wake up at room temperature for 45 minutes to make the moisture in the oat flour fabric evenly dispersed;

[0089] B. Forming

[0090] The oat flour fabric obtained in step A is fed into the extruder feeding hopper sold by Jiangsu Jinwo Machinery Co., Ltd., and extruded under the conditions of the extruder curing section temperature of 89℃ and the discharge section temperature of...

Embodiment 2

[0093] Embodiment 2: A production method of all-oat fresh-keeping noodle products

[0094] The implementation steps of this embodiment are as follows:

[0095] The thawed and loose aging treatment primary product obtained in Example 1 was soaked in water so that the moisture content of the product reached 60% by weight, and then packed into high-temperature cooking bags, heat-sealed, and vacuumed to reach a vacuum of 0.08MPa. Then use the sterilization equipment sold by Shanghai Sanshen Medical Equipment Co., Ltd. to sterilize for 25 minutes at a temperature of 107°C, and then rinse with circulating water at a temperature of 22°C to quickly cool the primary product to room temperature and aging for 24 hours at room temperature. Then use the sterilization equipment sold by Shanghai Sanshen Medical Equipment Co., Ltd. to sterilize at 105°C for 25 minutes, and rinse with circulating water at a temperature of 25°C to quickly cool the primary product to room temperature, and dry the sur...

Embodiment 3

[0096] Embodiment 3: A production method of whole oat flour products

[0097] The implementation steps of this embodiment are as follows:

[0098] A. Raw material pretreatment

[0099] The sieving method is used to remove the tangible foreign matter in the oat raw materials sold by Harbin Dayong Agricultural Development Co., Ltd., and then the oat raw materials are crushed to 90 meshes using the crushing equipment sold by Wenzhou Dingli Medical Equipment Co., Ltd. to obtain an oatmeal powder;

[0100] Add water to the oat flour, mix well to obtain an oat flour fabric with a water content of 34% by weight, cover it with gauze, and then wake up at room temperature for 60 minutes, so that the moisture in the oat flour fabric is evenly dispersed;

[0101] B. Forming

[0102] The oat flour fabric obtained in step A is fed into the extruder feeding hopper sold by Jinan Sibainuo Technology Development Co., Ltd., and extruded under the conditions of the extruder curing section temperature of 86...

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Abstract

The invention relates to a production method of a whole oat flour product and a fresh-keeping whole oat flour product. The method comprises the following steps of pretreating raw materials, performing dough making, fermenting the obtained dough, performing extruding to obtain strips, performing quick-freezing, performing ageing, performing unfreezing, performing soaking, performing sterilizing, performing ageing for the second time, performing sterilizing for the second time, and the like, so that a dried product and a fresh-keeping product of the whole oat flour product are produced. The prepared whole oat flour product is unique in flavor, chewy in mouth feel, elastic, and resistant to cook, and does not swell after absorbing water. The prepared fresh-keeping flour product greatly reserves the characteristics of the quality and the mouth feel of fresh wet flour products, can be stored under normal atmospheric temperature for 12 months, and can be eaten after being soaked with boiling water and rehydrated.

Description

【Technical Field】 [0001] The invention belongs to the technical field of food production and processing. More specifically, the present invention relates to a production method of whole oat noodle products, and also relates to a production method of whole oat fresh-keeping noodle products. 【Background technique】 [0002] Oats are annual oats in the Gramineae family. They are generally divided into two categories: palea and naked oats. More than 95% of oats cultivated in my country are naked oats, commonly known as naked oats. Oats are one of the important sources of human food. Oats are composed of protein, starch, dietary fiber, fat, etc. Compared with other grains, it is rich in nutrients such as lysine, dextran, unsaturated fatty acids, and phenols. It has important value to human health. Modern studies have found that oatmeal has been widely recognized for its effects in preventing and treating cardiovascular and cerebrovascular diseases caused by high blood lipids, control...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L3/00
CPCA23L3/00A23V2002/00A23V2300/10
Inventor 不公告发明人
Owner 无锡新禾创工食品科技有限公司
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