Quick-frozen cooked oat steamed corn bread and making method thereof

A production method and technology of oatmeal, which are applied in the fields of food freezing, food science, food preservation, etc., can solve the problems of lack of elasticity, serious nutritional product quality, reduced water holding capacity, etc., to achieve convenient consumption, time saving, expansion of sales radius, maintenance The effect of swelling properties

Pending Publication Date: 2021-12-10
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Oatmeal nests are mainly made by hand, and are sold now, which limits the circulation of products and has a low degree of industrialization
When the steamed oatmeal is eaten, the taste will soon become hard, inelastic, and the color will deepen, which seriously affects the quality of the product and greatly limits the industrialization and commercialization of the product
Frozen storage is a better method to ensure the quality of noodle products during storage and transportation, but due to the formation of ice crystals during freezing storage, it is easy to damage the quality of noodle products, making them lose elasticity, increase hardness, and reduce water holding capacity etc., it is difficult to maintain the original quality of the product, which seriously affects the quality of nutritional products and restricts product circulation

Method used

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  • Quick-frozen cooked oat steamed corn bread and making method thereof
  • Quick-frozen cooked oat steamed corn bread and making method thereof
  • Quick-frozen cooked oat steamed corn bread and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] (1) The oat grains are cleaned, removed, washed, moistened, roasted (enzyme inactivated), and ground to obtain oat flour;

[0057] (2) Weigh 300g of oat flour prepared in step (1), stir the flour at 150r / min for 5min, add water at 95°C while stirring; after adding water, continue stirring at 150r / min for 2min; turn to 100r / min Stir for 1 min to obtain oatmeal dough.

[0058] (3) extruding the oatmeal dough in step (2) in a nest machine to obtain raw oatmeal nests;

[0059] (4) Place the oatmeal nest obtained in step (3) in a boiling steamer and steam for 10 minutes to obtain cooked oatmeal nest;

[0060] (5) Cool the cooked oat nest obtained in step (4) at 25°C for 10 minutes, seal it, freeze it at -80°C for 90 minutes, and store it in a freezer to obtain frozen cooked oat nest;

[0061] (6) Place the unthawed oatmeal nests directly in a boiling steamer for steaming or blanching for 5 minutes before eating.

Embodiment 2

[0063] (1) The oat grains are cleaned, removed, washed, moistened, roasted (enzyme inactivated), and ground to obtain oat flour;

[0064] (2) Weigh 200g of the oat flour prepared in step (1), stir the flour at 200r / min for 10min, add 110% (m / m), 70°C water while stirring; after adding water, continue at 250r / min Stir for 5 minutes; turn to 150r / min and stir for 5 minutes to obtain oatmeal dough.

[0065] (3) extruding the oatmeal dough in step (2) in a nest machine to obtain raw oatmeal nests;

[0066] (4) Place the oatmeal nest obtained in step (3) in a boiling steamer and steam for 10 minutes to obtain cooked oatmeal nest;

[0067] (5) Cool the cooked oat nests obtained in step (4) at 50°C for 20 minutes, seal them, freeze them at -20°C for 30 minutes, and store them in a freezer to obtain frozen cooked oat nests.

[0068] (6) Place the unthawed oatmeal nests directly in a boiling steamer for steaming or blanching for 1 minute, and then they are ready to eat.

Embodiment 3

[0070] (1) The oat grains are cleaned, removed, washed, moistened, roasted (enzyme inactivated), and ground to obtain oat flour;

[0071] (2) Weigh 200g of the oat flour prepared in step (1), stir the flour for 5min at 170r / min, add 100% (m / m), 70°C water while stirring; after adding water, continue at 200r / min Stir for 3 minutes; turn to 120r / min and stir for 1min to obtain oatmeal dough.

[0072] (3) extruding the oatmeal dough in step (2) in a nest machine to obtain raw oatmeal nests;

[0073] (4) Place the oatmeal nest obtained in step (3) in a boiling steamer and steam for 12 minutes to obtain cooked oatmeal nest;

[0074] (5) Cool the cooked oat nests obtained in step (4) at 25°C for 20 minutes, seal them, freeze them at -60°C for 30 minutes, and store them in a freezer to obtain frozen cooked oat nests.

[0075] (6) Place the unthawed oatmeal nests directly in a boiling steamer for steaming or blanching for 4.5 minutes before eating.

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Abstract

The invention discloses quick-frozen cooked oat steamed corn bread and a making method thereof. The making method comprises the following steps of pretreating oat grains, and then grinding to obtain oat flour; adding boiling water into the prepared oat flour for dough kneading treatment, and after dough kneading treatment is completed, conducting extrusion forming to obtain the oat steamed corn bread; and steaming the prepared oat steamed corn bread in boiling water, cooling, sealing, and carrying out quick-freezing treatment to obtain the frozen cooked oat steamed corn bread. The method is simple, convenient, efficient and free of additives, the nutritional quality of the oat steamed corn bread is guaranteed, and industrial development of traditional oat steamed corn bread products in China is effectively promoted.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a quick-frozen cooked oatmeal nest and a preparation method thereof. Background technique [0002] Oats, also known as naked oats, jade wheat, etc., have two types: skin oats and naked oats, and naked oats are mainly grown in my country. According to the analysis results of the Institute of Nutrition and Food Hygiene of the Chinese Academy of Preventive Medicine, the protein and fat content of naked oats ranks first in cereals, rich in unsaturated fatty acids, water-soluble dietary fiber (β-glucan), and 8 essential nutrients. A variety of amino acids in a balanced ratio; oats also have the effects of lowering blood sugar, blood fat, cholesterol, weight loss, and preventing constipation. my country has a long history of oat planting. At present, domestic industrially processed oat products include oat flour, oat flakes, oat rice, and oat beverages. In the mai...

Claims

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Application Information

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IPC IPC(8): A23L7/122A23L5/10A23L3/36A23L3/16A23P30/20
CPCA23L7/122A23L5/13A23L3/36A23L3/16A23L5/10A23P30/20A23V2002/00A23V2300/20A23V2300/16
Inventor 胡新中闫喜梅龚玉圆王晓龙
Owner SHAANXI NORMAL UNIV
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