A kind of preparation method of oat parboiled rice

A production method and parboiled rice technology are applied in the directions of food ingredients as taste improver, food science, etc., which can solve the problems of inability to soften oat grains, hard texture of oat grains, inconvenience in eating, etc., and achieve increased water absorption, The taste is moderately soft and hard, and the taste becomes soft

Active Publication Date: 2020-02-14
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are following deficiencies in the existing oat rice processing technology: first, in the process of eating oat rice, it is necessary to soak for a long time and then steam for a long time before cooking, which requires a lot of time and is inconvenient to eat
Second, the texture of oat grains is relatively hard, and it is not easy to peel them during processing
For oatmeal, the grain texture of oatmeal is harder than that of rice, and one enzymatic soaking cannot soften the oatmeal
[0009] The structure and composition of oatmeal is different from that of rice. The fiber and protein content in the oat cortex is high, and the internal amylose and fat form a complex. Therefore, oatmeal needs to be soaked for a long time during eating, and the taste will be astringent if the cooking time is insufficient.

Method used

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  • A kind of preparation method of oat parboiled rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Cleaning: take 1kg of oat grains and use an air sieve cleaner to remove large sandy soil grass stalks, etc. → use a horizontal threshing machine to remove wheat wool → use a circulating sorter to remove light miscellaneous wheat husks → use a drum classifier to remove Thin and small grains → use a grain separator to remove skin grains → use a socket selection machine to remove buckwheat, grass seeds, etc. → use a gravity cleaner to remove half grains and incomplete grains → use a color sorter to remove black grains and discolored grains .

[0035] (2) One-time soaking: soak the cleaned oat grains with a mixed aqueous solution of 5wt% citric acid, 0.75wt% calcium hydrogen phosphate, 0.075wt% calcium dihydrogen phosphate, and the quality of the soaking liquid is oat grains 2 times the mass; stir the oat rice evenly when soaking, so that the oat rice is dispersed and does not agglomerate. The soaking temperature was 45°C, and the soaking time was 20 min.

[0036] (3)...

Embodiment 2

[0043] (1) Cleaning: take 1kg of oat grains and use an air sieve cleaner to remove large sandy soil grass stalks, etc. → use a horizontal threshing machine to remove wheat wool → use a circulating sorter to remove light miscellaneous wheat husks → use a drum classifier to remove Thin and small grains → use a grain separator to remove skin grains → use a socket selection machine to remove buckwheat, grass seeds, etc. → use a gravity cleaner to remove half grains and incomplete grains → use a color sorter to remove black grains and discolored grains .

[0044] (2) One-time soaking: soak the cleaned oat grains with a mixed aqueous solution of 8wt% citric acid, 1wt% calcium hydrogen phosphate, and 0.1wt% calcium dihydrogen phosphate, and the quality of the soaking liquid is the quality of the oat grains 3 times of the oat rice; stir the oat rice evenly when soaking, so that the oat rice is dispersed and not agglomerated. The soaking temperature was 60°C, and the soaking time was ...

Embodiment 3

[0052] (1) Cleaning: take 1kg of oat grains and use an air sieve cleaner to remove large sandy soil grass stalks, etc. → use a horizontal threshing machine to remove wheat wool → use a circulating sorter to remove light miscellaneous wheat husks → use a drum classifier to remove Thin and small grains → use a grain separator to remove skin grains → use a socket selection machine to remove buckwheat, grass seeds, etc. → use a gravity cleaner to remove half grains and incomplete grains → use a color sorter to remove black grains and discolored grains .

[0053] (2) One-time soaking: soak the cleaned oat grains with a mixed aqueous solution with a concentration of 3wt% citric acid, 0.5wt% calcium hydrogen phosphate, and 0.05wt% calcium dihydrogen phosphate, and the quality of the soaking liquid is oat grains 2.5 times the mass; stir the oat rice evenly when soaking, so that the oat rice is dispersed and not agglomerated. The soaking temperature was 30°C, and the soaking time was ...

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Abstract

The present invention discloses a manufacture method of steamed oat grains. The method is as follows: oats are cleaned, hairs are removed, the treated oats are soaked for a first time using a mixed aqueous solution of citric acid, calcium hydrogen phosphate and calcium dihydrogen phosphate, the soaked oats are then steamed, then the oat grains are subjected to a shelling, then the shelled oats are soaked for a second time using a sodium chloride aqueous solution, and finally the soaked oat grains are subjected to a hot steam treatment. Compared with the prior art, the manufacture method improves a nutritional value of the oat grains and is simple in operations. The prepared product has advantages of being convenient in consumption and superior in taste compared with the existing product.

Description

technical field [0001] The invention belongs to the technical field of grain deep processing, and in particular relates to a preparation method of parboiled oat rice. Background technique [0002] Oatmeal is one of the main grains in my country with high nutritional value. The functional component β-glucan in oat is a low molecular weight water-soluble dietary fiber, which is mainly located in the aleurone layer of the oat skin and in the oat endosperm. The content in the grain is 3-7%. Oat has a high protein content (15-20%) and is the most balanced grain of amino acids in grains. The content of the limiting amino acid lysine in this grain is 6-10 times higher than that of wheat flour. [0003] Parboiled rice refers to soaking the cleaned grains and then steaming them. After drying, the rice is milled. This method has high rice yield, less broken rice, easy preservation, storage resistance, high rice yield, soft and delicious rice, and soluble. Substance increases, easy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L29/00A23L5/10A23L5/20
CPCA23L5/13A23L5/21A23L7/197A23L29/015A23L29/035A23V2002/00A23V2200/14
Inventor 周柏玲刘超石磊孟婷婷梁霞徐琳田志芳杜亚军
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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