Oatmeal slurry, fruit-flavored oatmeal and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and relates to an oatmeal slurry, a fruit-flavored oatmeal and a preparation method thereof. Aiming at the problem that, in the prior art, freeze-dried fruit and vegetable powder is coated on the surface of oatmeal by a traditional syrup coating technology, discoloration occurs at high temperature, and the freeze-dried fruit and vegetable powder falls off due to external force, the invention provides an oatmeal slurry, which adopts a self-developed special slurry, which is specifically prepared by mixing citrus fiber, licorice extract, acetate modified starch and water. The excellent adhesion and film-forming properties of the slurry are utilized, and secondary coating is performed on the basis of the syrup coating technology, so that the freeze-dried fruit and vegetable powder can be tightly coated on the surface of cereal oatmeal, and discoloration and taste loss of the fruit and vegetable powder due to high temperature can be effectively avoided. Meanwhile, the secondary coating can enhance the mechanical strength of the cereal oatmeal, slow down the shedding of the oatmeal, and affect the sensory organ.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to an oatmeal slurry, fruit-flavored oatmeal and a preparation method thereof. Background Art

[0002] Common processing methods for fruit and vegetable flavored cereal oatmeal products are: (1) using syrup as a binder to coat the coloring ingredients on the surface of the cereal oatmeal, adding flavoring ingredients to enhance the flavor, and then baking at high temperature; (2) mixing syrup with puffed cereals and oatmeal, and then spraying freeze-dried fruit and vegetable powder on the surface of the cereal oatmeal, and then baking.

[0003] As healthy eating becomes the focus of people's lives and food safety issues become increasingly prominent, healthy eating has gradually become the main consideration for consumers when purchasing products. Adding flavors and coloring ingredients to cereal oatmeal reduces the health attributes of the product and is becoming less and less popular with consumers. The bright colors of freeze-dried fruit and vegetable powders mainly come from natural water-soluble pigments in plants. Compared with adding flavors and coloring ingredients, freeze-dried fruit and vegetable powders are healthier. During processing, freeze-dried fruit and vegetable powders are usually mixed with slurry and wrapped on the surface of oatmeal. However, in this case, the pigments in the freeze-dried fruit and vegetable powders will be lost as the water evaporates at high temperatures, affecting the color of the product, and the fruit and vegetable powders are easy to fall off when subjected to external forces, thus affecting the product sensory and yield rate. Summary of the invention

[0004] 1. Problems to be solved

[0005] Aiming at the problem that after freeze-dried fruit and vegetable powder is wrapped on the surface of oatmeal by traditional syrup powder coating technology in the prior art, discoloration occurs at high temperature, and the freeze-dried fruit and vegetable powder falls off due to external force, the present invention provides an oatmeal slurry, which adopts a self-developed special slurry, utilizes its excellent adhesion and film-forming properties, and performs secondary slurry coating on the basis of the syrup powder coating technology, so that the freeze-dried fruit and vegetable powder can be tightly wrapped on the surface of cereal oatmeal, which can effectively prevent the fruit and vegetable powder from losing color and taste due to high temperature, and at the same time, the secondary slurry coating can enhance the mechanical strength of the cereal oatmeal, slow down the shedding of freeze-dried fruit and vegetable powder on the surface of the oatmeal, and affect the sensory organ.

[0006] 2. Technical solution

[0007] In order to achieve the above purpose, the technical solution provided is:

[0008] An oatmeal slurry, characterized in that it is composed of the following components in parts by weight:

[0009] 2-4 parts of citrus fiber, 6-9 parts of licorice extract, 11-13 parts of water, and 6-7 parts of acetate modified starch.

[0010] A method for preparing oatmeal slurry comprises the following steps:

[0011] Calculated by weight, 2 to 4 parts of citrus fiber and 6 to 9 parts of licorice extract are mixed, and 11 to 13 parts of water are added, and stirred to obtain a citrus fiber-licorice suspension;

[0012] After adding 6 to 7 parts of acetate modified starch to the citrus fiber-licorice suspension, heating and stirring are performed to form a citrus fiber-licorice-starch complex to obtain the slurry.

[0013] Furthermore, the temperature of the heating step is 50° C., and the heating is carried out in a water bath.

[0014] Preferably, the heating process can be carried out while stirring.

[0015] A fruit-flavored oatmeal comprises oatmeal grains, and powdered syrup and freeze-dried fruit powder coated on the surface of the oatmeal grains, wherein the syrup is coated on the surface of the powdered oatmeal grains.

[0016] Furthermore, calculated by weight, the ratio of the cereal oatmeal: freeze-dried fruit powder: coating syrup is 6:2.4:1.6.

[0017] Furthermore, calculated by weight, the coating syrup comprises 6 to 8 parts of fucose, 5 to 9 parts of maltose syrup, and 7 to 9 parts of water.

[0018] Furthermore, the cereal oat flakes include oat flakes, and puffed cereals and binding syrup wrapped on the surface of the oat flakes; calculated by weight, the puffed cereals: oat flakes: binding syrup is 3:4.5:2.5.

[0019] Furthermore, calculated by weight, the binding syrup comprises 5 to 7 parts of vegetable oil, 4 to 6 parts of honey, 6 to 10 parts of maltose syrup, and 6 to 8 parts of water.

[0020] A method for preparing fruit-flavored oatmeal, comprising the following steps:

[0021] The oatmeal flakes are heated, and the coating syrup is sprayed on the surface thereof, and then the oatmeal flakes are coated with freeze-dried fruit powder to obtain the coated oatmeal flakes;

[0022] After mixing 2 to 4 parts by weight of citrus fiber and 6 to 9 parts of licorice extract, 11 to 13 parts of water are added, and the mixture is stirred to obtain a citrus fiber-licorice suspension, and then 6 to 7 parts by weight of acetate modified starch are added to the citrus fiber-licorice suspension, and the mixture is heated and stirred to obtain a citrus fiber-licorice-starch complex;

[0023] The citrus fiber-licorice-starch complex and the powdered cereal oat flakes are stirred and mixed, and after the batter coating is completed, they are baked to obtain the fruit-flavored oat flakes.

[0024] Furthermore, according to weight, 5 to 7 parts of vegetable oil, 4 to 6 parts of honey, 6 to 10 parts of maltose syrup and 6 to 8 parts of water are mixed, dissolved, heated and boiled to obtain a binding syrup; according to weight, puffed cereals, oatmeal and binding syrup are mixed and stirred in a ratio of 3:4.5:2.5 to prepare a cereal oatmeal embryo, wherein the temperature of the binding syrup is controlled to be above 85°C during mixing; the cereal oatmeal embryo is baked at 100°C for 10 minutes to obtain the cereal oatmeal.

[0025] Furthermore, puffed cereals, oatmeal and binding syrup are mixed and stirred in a ratio of 3:4.5:2.5 to prepare oatmeal cereals, and 6-8 parts of fucose, 5-9 parts of maltose syrup and 7-9 parts of water are mixed and dissolved to obtain coating syrup.

[0026] Furthermore, in the step of preparing the powdered oatmeal cereal flakes: after the freeze-dried fruit powder is used for powder coating, the powder coating syrup is sprayed again, and the freeze-dried fruit powder is used for powder coating again, and multiple layers of powder coating are performed.

[0027] Furthermore, the temperature of the coating syrup is not less than 75°C.

[0028] Furthermore, the batter coating temperature is 50°C; and the baking process parameters are 135°C, 30 min.

[0029] Further, the baked fruit-flavored oatmeal is cooled.

[0030] Furthermore, the freeze-dried fruit powder can be strawberry powder, apple powder, orange powder, grape powder, etc.

[0031] 3. Beneficial effects

[0032] Compared with the existing known technology, the technical solution provided by the present invention has the following beneficial effects:

[0033] (1) An oatmeal slurry of the present invention uses a citrus fiber-licorice-starch complex, wherein the raw materials include citrus fiber, licorice extract, and acetate modified starch. Under heating conditions, the citrus fiber and the acetate modified starch are tightly connected through glycosidic bonds to form a dense network structure. The flavonoids in the licorice extract are combined with the citrus fiber and the acetate modified starch through hydrophobic interactions and are fixed inside the fiber-starch network structure to form a citrus fiber-licorice-starch network. The network structure formed by the citrus fiber and the acetate modified starch can effectively prevent the loss of flavor components, pigment components, and nutritional components of the freeze-dried fruit powder due to water evaporation during high-temperature baking. At the same time, the network structure can lock the freeze-dried fruit powder to prevent the fruit powder from falling off due to external forces during the production process, thereby affecting the product yield. The molecular structure of the flavonoids in the licorice extract is conjugated, and it shows strong absorption of both ultraviolet light and visible light, which can effectively protect the pigments in the freeze-dried fruit powder and prevent the grain oatmeal from being discolored by light during later storage. The acidic groups in acetate-modified starch can combine with the flavonoid molecules in the licorice extract through intermolecular non-covalent bonds, thereby improving the color protection effect of the flavonoids and improving their thermal stability.

[0034] (2) The method for preparing an oatmeal slurry of the present invention comprises the following steps: firstly mixing citrus fiber, licorice extract and water to obtain a citrus fiber-licorice suspension, then adding an acetate denaturing solution to the citrus fiber-licorice suspension, and heating and stirring the mixture. The flavonoids in the licorice extract can be fixed by tightly connecting them through glycosidic bonds to form a dense network structure, thereby effectively preventing the loss of flavor components, pigment components and nutritional components of the freeze-dried fruit powder due to water evaporation during high-temperature baking.

[0035] At the same time, the mesh structure can lock the freeze-dried fruit powder to prevent the fruit powder from falling off due to external forces during the production process, affecting the product yield.

[0036] (3) The fruit-flavored oatmeal of the present invention uses self-developed oatmeal slurry, in which citrus fiber has good water binding ability, can increase gastrointestinal space, improve satiety, promote intestinal peristalsis, and improve food digestibility. Fucose, as a functional sugar, can not only give oatmeal sweetness, but also bind to viruses, bacteria, and toxins to enhance the body's resistance and improve the oral environment. At the same time, it can quickly remove oxygen free radicals and leave the grain oatmeal to oxidize and produce odor. Licorice extract has the effects of tonifying the spleen and replenishing qi, clearing away heat and detoxifying, and removing phlegm and relieving cough. In addition, the sweetness of glycyrrhizin in licorice extract is 30 times that of sucrose, and it has low calories. It is not only a flavor modifier of the product, but also gives the product a unique and natural flavor. Freeze-dried fruit powder retains most of the vitamins, dietary fiber, trace elements and other nutrients of fresh fruits, and plays a role in dietary nutrition supplementation. Fruit powder will reduce sweetness and produce sour taste due to the conversion of fucose to amino acids at high temperatures, while the high sweetness of fucose and citrus extract effectively compensates for this shortcoming, ensuring the better flavor of fruit-flavored grain oatmeal.

[0037] (4) The method for preparing a fruit-flavored oatmeal of the present invention uses a secondary coating step. The first step is to use adhesive syrup to adhere the oatmeal and puffed cereals, which effectively slows down the oatmeal from falling off due to collision during transportation. The second step is to use a citrus fiber-licorice-starch complex for coating. After cooling, a thin film shell is formed on the surface of the product, which can further enhance the overall strength of the cereal oatmeal and help prevent moisture in the air from migrating into the cereal oatmeal during storage, thereby affecting the taste of the product. The citrus fiber-licorice-starch complex forms a high-toughness shell on the surface of the cereal oatmeal, which together with the puffed cereals makes the cereal oatmeal have a rich taste that is crispy on the outside and crispy on the inside, thereby improving its tolerance. DETAILED DESCRIPTION

[0038] In order to further understand the content of the present invention, the present invention is described in detail in conjunction with embodiments.

[0039] Example 1

[0040] An oatmeal slurry according to the present embodiment comprises the following steps:

[0041] Calculated by weight, 2 parts of citrus fiber and 6 parts of licorice extract were mixed, 11 parts of water were added, and the mixture was stirred to obtain a citrus fiber-licorice suspension;

[0042] 6 parts of acetate modified starch were added to the citrus fiber-licorice suspension, heated and stirred to form a citrus fiber-licorice-starch complex to obtain a slurry.

[0043] The oatmeal slurry prepared in this embodiment has strong fluidity and low viscosity at room temperature.

[0044] Example 2

[0045] An oatmeal slurry according to the present embodiment comprises the following steps:

[0046] Calculated by weight, 4 parts of citrus fiber and 9 parts of licorice extract were mixed, 13 parts of water were added, and the mixture was stirred to obtain a citrus fiber-licorice suspension;

[0047] 7 parts of acetate modified starch were added to the citrus fiber-licorice suspension, heated and stirred to form a citrus fiber-licorice-starch complex to obtain a slurry.

[0048] The oatmeal slurry prepared in this embodiment has the weakest fluidity and high viscosity at room temperature.

[0049] Example 3

[0050] An oatmeal slurry according to the present embodiment comprises the following steps:

[0051] Calculated by weight, 3 parts of citrus fiber and 7.5 parts of licorice extract were mixed, 12 parts of water were added, and the mixture was stirred to obtain a citrus fiber-licorice suspension;

[0052] 6.5 parts of acetate modified starch were added to the citrus fiber-licorice suspension, and the mixture was heated and stirred to form a citrus fiber-licorice-starch complex to obtain a slurry.

[0053] The oatmeal slurry prepared in this embodiment has weak fluidity and high viscosity at room temperature.

[0054] Comparative Example 1

[0055] The oatmeal slurry of this comparative example is basically the same as that of Example 3, except that citrus fiber is not added, and comprises the following steps:

[0056] Calculated by weight, 7.5 parts of licorice extract and 12 parts of water were mixed and stirred to obtain a licorice suspension;

[0057] 6.5 parts of acetate modified starch were added to the liquorice suspension, and the mixture was heated and stirred to obtain a liquorice-starch slurry.

[0058] The oatmeal slurry prepared in this comparative example has strong fluidity and low viscosity at room temperature.

[0059] Comparative Example 2

[0060] The oatmeal slurry of this comparative example is basically the same as that of Example 3, except that no licorice extract is added, and comprises the following steps:

[0061] Calculated by weight, 3 parts of citrus fiber and 12 parts of water are mixed and stirred to obtain a citrus fiber suspension;

[0062] 6.5 parts of acetate modified starch were added to the citrus fiber suspension, and the mixture was heated and stirred to obtain a citrus fiber-starch slurry.

[0063] The oatmeal slurry prepared in this comparative example has strong fluidity and low viscosity at room temperature.

[0064] Example 4

[0065] The fruit-flavored oatmeal of this embodiment uses the slurry prepared in Example 1, and further includes the following steps:

[0066] (1) Preparation of powdered oatmeal

[0067] Preparation of adhesive syrup: Calculated by weight, 5 parts of vegetable oil, 4 parts of honey, 6 parts of maltose syrup, and 6 parts of water are mixed, dissolved, heated and boiled to obtain adhesive syrup;

[0068] Mixing: puffed cereals, oat flakes, and binding syrup are mixed and stirred in a ratio of 3:4.5:2.5 by weight to prepare oat flake embryos, wherein the temperature of the binding syrup is controlled to be above 85° C. during mixing;

[0069] Primary baking: baking the oat flakes at 100°C for 10 minutes to obtain a semi-finished oat flakes product;

[0070] Preparation of coating syrup: Calculated by weight, 6 parts of fucose, 5 parts of maltose syrup, and 7 parts of water are mixed and dissolved to obtain coating syrup;

[0071] Coating: Place the semi-finished oatmeal in a constant temperature octagonal mixing pot at a speed of 100 rpm and a temperature of 90°C. During the rotation, spray the oatmeal with coating syrup. After the surface of the oatmeal is soaked with syrup, add freeze-dried fruit powder for coating. After the freeze-dried fruit powder is evenly distributed on the surface of the oatmeal, continue to spray the coating syrup. Add freeze-dried fruit powder and spray the coating syrup alternately, so that multiple layers of coating syrup and fruit powder are coated on the surface of the oatmeal. Calculated by weight, the ratio of oatmeal: freeze-dried fruit powder: coating syrup in this step is 6:2.4:1.6. The freeze-dried fruit powder and coating syrup are added in multiple times. The temperature of the coating syrup is controlled above 75°C to obtain coated oatmeal.

[0072] The freeze-dried fruit powder may be strawberry powder, apple powder, orange powder, grape powder, etc.

[0073] (2) Preparation of citrus fiber-licorice-starch composite

[0074] Calculated by weight, 2 parts of citrus fiber and 6 parts of licorice extract were mixed evenly, and then 11 parts of water were added and stirred evenly to obtain a citrus fiber-licorice suspension. 6 parts of acetate modified starch were added to the suspension, heated in a 50°C water bath, and stirred while heating until uniform to obtain a citrus fiber-licorice-starch complex, that is, a slurry.

[0075] (3) Preparation of fruit flavored oatmeal

[0076] Breading: Place the powdered oatmeal in a constant temperature star anise mixing pot at a speed of 100 rpm and a temperature of 50°C, add the citrus fiber-licorice-starch complex, and after the slurry is evenly distributed on the surface of the oatmeal, a semi-finished fruit-flavored oatmeal is obtained;

[0077] Second baking: bake the semi-finished fruit-flavored oatmeal at 135°C for 30 minutes;

[0078] Packaging: Cool and pack to obtain the fruit flavored oatmeal cereal.

[0079] The fruit-flavored oatmeal prepared in this embodiment has a shelf life of up to 12 months. During the shelf life, the oatmeal has a crisp taste when prepared and consumed, but the finished product is loose in shape, has a lighter color, and has a lighter taste, and is not very popular among consumers.

[0080] Example 5

[0081] The fruit-flavored oatmeal of this embodiment is basically the same as that of Embodiment 4, except that:

[0082] The slurry prepared in Example 2 was used.

[0083] (1) Preparation of powdered oatmeal

[0084] Preparation of adhesive syrup: Calculated by weight, 7 parts of vegetable oil, 6 parts of honey, 10 parts of maltose syrup, and 8 parts of water are mixed, dissolved, heated and boiled to obtain adhesive syrup;

[0085] Preparation of coating syrup: Calculated by weight, 8 parts of fucose, 9 parts of maltose syrup and 9 parts of water are mixed and dissolved to obtain coating syrup.

[0086] (2) Preparation of citrus fiber-licorice-starch composite

[0087] Calculated by weight, 4 parts of citrus fiber and 9 parts of licorice extract were mixed evenly, and 13 parts of water were added and stirred evenly to obtain a citrus fiber-licorice suspension. 7 parts of acetate modified starch were added to the suspension, heated in a 50°C water bath, and stirred while heating until uniform to obtain a citrus fiber-licorice-starch complex, that is, a slurry.

[0088] The fruit-flavored oatmeal prepared in this embodiment has a shelf life of up to 12 months. During the shelf life, the oatmeal has a hard texture when prepared and eaten, a stable shape, a bright color, and a good taste, and is highly favored by consumers.

[0089] Example 6

[0090] The fruit-flavored oatmeal of this embodiment is basically the same as that of Embodiment 5, except that:

[0091] The slurry prepared in Example 3 was used.

[0092] (1) Preparation of powdered oatmeal

[0093] Preparation of adhesive syrup: Calculated by weight, 6 parts of vegetable oil, 5 parts of honey, 8 parts of maltose syrup, and 7 parts of water are mixed, dissolved, heated and boiled to obtain adhesive syrup;

[0094] Preparation of coating syrup: Calculated by weight, 7 parts of fucose, 7 parts of maltose syrup and 8 parts of water are mixed and dissolved to obtain coating syrup.

[0095] (2) Preparation of citrus fiber-licorice-starch composite

[0096] Calculated by weight, 3 parts of citrus fiber and 7.5 parts of licorice extract were mixed evenly, and 12 parts of water were added and stirred evenly to obtain a citrus fiber-licorice suspension. 6.5 parts of acetate modified starch were added to the suspension, heated in a 50°C water bath, and stirred while heating until uniform to obtain a citrus fiber-licorice-starch complex, that is, a slurry.

[0097] The fruit-flavored oatmeal prepared in this embodiment has a shelf life of up to 12 months. During the shelf life, the oatmeal has a crisp taste when prepared and eaten, a stable finished product shape, a bright appearance and color, and a good taste, and is highly favored by consumers.

[0098] Comparative Example 3

[0099] The fruit-flavored oatmeal in this comparative example is basically the same as that in Example 6, except that the slurry prepared in Comparative Example 1 is used.

[0100] The fruit-flavored oatmeal prepared in this comparative ratio has a shelf life of up to 12 months. During the shelf life, it has a soft texture when consumed by mixing, a loose shape of the finished product, a lighter appearance color, and a lighter taste, and is not well received by consumers.

[0101] Comparative Example 4

[0102] The fruit-flavored oatmeal in this comparative example is basically the same as that in Example 6, except that the slurry prepared in Comparative Example 2 is used.

[0103] The fruit-flavored oatmeal prepared in this comparative ratio has a shelf life of up to 12 months. During the shelf life, it has a soft texture when consumed by mixing, a loose shape of the finished product, a lighter appearance color, and a lighter taste, and is not well received by consumers.

[0104] Table 1 Fluidity evaluation results (percentage system, the weaker the fluidity, the higher the score)

[0105]

[0106] Table 2 Taste evaluation results (percentage point system, the crispier the taste, the higher the score)

[0107]

[0108] Table 3 Appearance completeness evaluation results (percentage point system, the higher the appearance completeness, the higher the score)

[0109]

[0110] Table 4 Appearance color evaluation results (percentage system, the brighter the color and the more it restores the original color of the fruit, the higher the score)

[0111]

[0112]

[0113] Table 5 Comprehensive (acceptance, liking) evaluation results (percentage point system, the higher the liking, the higher the score)

[0114]

[0115] In summary, citrus fiber is a pure natural functional food raw material extracted from citrus fruits. It is rich in dietary fiber and has good water retention, thickening and emulsification properties, and can provide colloidal properties. Citrus fiber can absorb water and swell, occupying a large space in the stomach and intestines, forming a sense of fullness, while enhancing gastrointestinal motility and promoting the secretion of beneficial substances by intestinal flora.

[0116] Licorice extract is a natural plant juice obtained by hot water extraction and concentration of licorice root. Glycyrrhizin and glycyrrhizin flavonoids are the main active ingredients in licorice. Glycyrrhizin is a glycoside with extremely high sweetness. Its sweetening and bitterness-removing functions are widely used in the food field. The molecular structure of glycyrrhizin flavonoids is conjugated, showing strong absorption of both ultraviolet and visible light, and has a good protective effect on pigment components. In addition, glycyrrhizin flavonoids can improve color protection and stability under the action of acidic groups.

[0117] According to the characteristics of the product, this product is made by high-temperature reaction of citrus fiber, licorice extract and acetate modified starch to prepare citrus fiber-licorice-starch complex, which has excellent adhesion and film-forming properties. Based on the existing syrup coating technology, citrus fiber-licorice-starch complex is used for secondary coating, and freeze-dried fruit and vegetable powder is tightly wrapped on the surface of cereal oatmeal, which can effectively prevent the fruit and vegetable powder from losing color and taste due to high temperature. At the same time, the secondary coating can enhance the mechanical strength of cereal oatmeal, slow down the shedding of oatmeal, and affect the sensory perception.

[0118] As can be seen from Examples 4-6, the appropriate ratio of citrus fiber, licorice extract, acetate modified starch, and water is the key to forming a citrus fiber-licorice-starch network on the surface of oatmeal to lock the freeze-dried fruit powder. Too high a ratio (Example 5) may cause the fruit-flavored oatmeal to have a hard taste, and too low a ratio (Example 4) may cause the finished fruit-flavored oatmeal to have a loose shape, and a lighter appearance, color, and taste. As can be seen from Comparative Examples 3 and 4, the formation of a water-blocking protective layer on the surface of oatmeal requires the joint action of citrus fiber, licorice extract, and acetate modified starch, none of which can be missing, and the ratio of oatmeal slurry to powdered oatmeal is also very important. If the proportion of slurry is reduced, a stable network structure protective layer cannot be formed.

[0119] The above-mentioned embodiments only express the preferred implementation modes of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the present invention. It should be pointed out that, for a person skilled in the art, several modifications, improvements and substitutions can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the present invention patent shall be subject to the attached claims.

Claims

1. A method for preparing fruit-flavored oatmeal, characterized in that: The following steps are involved: The oatmeal flakes are heated, and the coating syrup is sprayed on the surface thereof, and then the oatmeal flakes are coated with freeze-dried fruit powder to obtain the coated oatmeal flakes; the oatmeal flakes: freeze-dried fruit powder: coating syrup are 6:2.4:1.6 by weight; the coating syrup contains 6-8 parts of fucose, 5-9 parts of maltose syrup, and 7-9 parts of water by weight; the oatmeal flakes contain oatmeal flakes, and puffed cereals and binding syrup coated on the surface of the oatmeal flakes; the puffed cereals: oatmeal flakes: binding syrup are 3:4.5:2.5 by weight; the binding syrup contains 5-7 parts of vegetable oil, 4-6 parts of honey, 6-10 parts of maltose syrup, and 6-8 parts of water by weight; After mixing 2-4 parts by weight of citrus fiber and 6-9 parts of licorice extract, 11-13 parts of water are added, and stirred to obtain a citrus fiber-licorice suspension, and then 6-7 parts by weight of acetate modified starch are added to the citrus fiber-licorice suspension, and heated and stirred to obtain a citrus fiber-licorice-starch complex; the temperature of the heating step is 50° C., and the heating is carried out in a water bath; The citrus fiber-licorice-starch complex and the powdered cereal oat flakes are stirred and mixed, and after the batter coating is completed, they are baked to obtain the fruit-flavored oat flakes.

2. The method for preparing fruit-flavored oatmeal according to claim 1, characterized in that: In the step of preparing powdered oatmeal cereals: after the freeze-dried fruit powder is used for powder coating, the powder coating syrup is sprayed again, and the freeze-dried fruit powder is used for powder coating again, and multiple layers of powder coating are performed.

3. A fruit-flavored oatmeal, characterized in that: The fruit-flavored oatmeal is prepared by the preparation method of any one of claims 1 to 2.

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