Preparation method of high-solubility hulless oat fried flour
Through electron beam irradiation and stir-frying technology, the problem of insufficient solubility in the traditional buckwheat stir-frying process was solved, and high-soluble buckwheat stir-frying powder was prepared, which is suitable for instant brewing foods, significantly improving its solubility and rinsing Bubble performance.
Patent Information
- Application Number
- CN202411425660.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-13
- Publication Date
- 2024-12-17
AI Technical Summary
The traditional buckwheat stir-frying process cannot effectively improve the solubility of buckwheat flour, and it is restricted to its application in instant brewing ready-to-eat foods.
After pretreatment of buckwheat with different doses of electron beam irradiation, stir-fry and grind at 130°C, and prepare high-soluble buckwheat fried powder through 80 mesh sieve.
It significantly improves the solubility of buckwheat fried powder and enhances its brewing performance. It is suitable for the development of ready-to-eat instant buckwheat fried powder products.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of coarse grain food processing, and particularly relates to a preparation method of high-solubility oat fried flour. Background Art
[0002] Naked oats, also known as naked oats, are a type of oats and are internationally recognized as healthy whole grains. They are rich in nutrients and have health benefits such as lowering cholesterol, lowering blood sugar, lowering blood pressure, promoting blood circulation, and maintaining normal metabolic activities. They have unique nutritional characteristics and are widely used as raw materials or auxiliary materials for gluten-free products and staple flour products. In my country, oatmeal flour processed from oatmeal is a favorite food. The traditional production method is to first fry the oatmeal grains at high temperature, and then grind them into powder, which can be eaten directly or added to a proper amount of warm water. However, the traditional high-temperature frying process has limited enhancement of the solubility of oatmeal flour. Due to its low solubility, it cannot be directly used as an instant instant food. If it is to be developed into an instant instant food, the processing technology of oatmeal fried flour needs to be improved to further improve its solubility.
[0003] As a green and high-tech processing technology in the food industry, electron beam irradiation technology has attracted great attention from the society in the field of food quality and safety control in recent years and has been widely used in the field of food processing. International Journal of Biological Macromolecules, 2023, 236: 123909 ) study showed that electron beam irradiation treatment of potato starch can induce changes and degradation of starch molecules, thereby promoting the formation of linear short-chain starch and significantly improving the solubility of potato starch; "Effects of electron beam irradiation on the physicochemical properties of quinoa and starch" (Zhihong Du et al., Starch‐Stärke,2020, 72(11-12): 1900178) studied the effect of electron beam irradiation on the physicochemical properties and microstructure of quinoa. The results showed that electron beam irradiation can cause starch chain breakage and polypeptide chain degradation, thereby significantly improving the solubility of quinoa starch; "Electron beam irradiation-assisted prepare pea starch nanocrystals and characterization of their molecular structure, physicochemical and rheological properties" (Jiayu Zheng et al., International Journal of Biology Macromolecules , 2023, 251: 126384) The study found that after electron beam-assisted treatment, amylopectin debranched and amylose depolymerized, thereby significantly improving the solubility of starch. Summary of the invention
[0004] In order to solve the problems existing in the existing processing technology, the present invention uses oatmeal as raw material, first pre-treats the oatmeal with electron beam irradiation of different doses (5KGy, 10KGy), then stir-fries the oatmeal in a wok at 130°C for 25 minutes, grinds the powder after cooling, and sieves through 80 mesh to prepare highly soluble oatmeal fried powder, in order to apply it to the development of instant instant oatmeal fried powder products.
[0005] The present invention provides a method for preparing high-solubility oat fried flour, comprising the following steps: (1) The oat raw materials are pre-treated by electron beam irradiation using a high-energy electron accelerator; (2) washing the irradiated pretreated naked oats obtained in step (1) with clean water, drying them in the air for later use; (3) Stir-fry the naked oats obtained in step (2) in a large pot at 130° C., with 30 kg of material added at a time; (4) naturally cooling the stir-fried oats obtained in step (3), then grinding them into powder using a grinder and sieving them; (5) The powder obtained in step (4) is packaged (the packaging material complies with food hygiene and safety standards) to obtain a highly soluble oat fried flour product.
[0006] The reasons for selecting the above processing technology are: under the processing technology conditions, the solubility of oat fried flour is the highest; Preferably, in step (1), the energy of the high energy electron accelerator is 10 MeV; Preferably, in step (1), the average beam power of the high energy electron accelerator is 20 kW; Preferably, in step (1), the electron beam irradiation dose is 5 KGy and 10 KGy; preferably, the electron beam irradiation dose is 10 KGy; Preferably, in step (3), the stir-frying temperature is 130° C. Preferably, in step (3), the stir-frying time is 20-25 minutes; preferably, the stir-frying time is 25 minutes; Preferably, in step (4), the oatmeal powder is sieved through an 80-mesh sieve; The advantage of the best processing technology is that the prepared oat fried flour has the highest solubility.
[0007] The invention also provides a high-solubility oat fried flour product prepared by the above-mentioned preparation method.
[0008] The beneficial effects of the present invention are as follows: the oat fried flour prepared by the present invention has strong solubility, large solubility and better brewing performance, and has good application prospects in developing instant instant oat fried flour and instant oat fried flour with miscellaneous grains as main raw materials. DETAILED DESCRIPTION
[0009] The technical solutions in the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0010] The preparation method of the high-solubility oat fried flour of the present invention comprises the following steps: (1) Oats irradiation pretreatment: Oats were placed in batches into high-density polyethylene bags and then irradiated with electron beams at different doses (5KGy, 10KGy). The irradiation process was carried out using a 10MeV / 20kW high-energy electron linear accelerator, and the entire irradiation work was carried out at Yangling Hesheng Radiation Technology Co., Ltd. (Shaanxi, China); the purpose of the pretreatment was: electron beam irradiation treatment can improve the solubility of oats; (2) Wash the irradiated oats with clean water, dry them and set them aside; (3) Stir-frying: Stir-fry the air-dried oats in a large pot at 130°C for 25 minutes and then let it cool; (4) Grinding: Grinding the roasted and cooled naked oats with a grinding machine, and then sieving with an 80-mesh sieve to obtain naked oat fine powder; (5) Packaging: The obtained powder is packaged (the packaging material complies with food hygiene and safety standards) to obtain a highly soluble oat fried flour product. Example 1
[0011] The preparation method of the highly soluble oat fried flour of the present invention comprises the following steps: (1) Oats irradiation pretreatment: oats were placed in high-density polyethylene bags in batches and then irradiated with electron beams of different doses (5KGy, 10KGy). The irradiation process was carried out using a 10MeV / 20kW high-energy electron linear accelerator, and the entire irradiation work was carried out at Yangling Hesheng Radiation Technology Co., Ltd. (Shaanxi, China); (2) Wash the irradiated oats with water, air-dry them and set aside; (3) Stir-frying: Stir-fry the air-dried oats in a large pot at 130°C for 25 minutes and then let it cool; (4) Grinding: Grinding the roasted oats with a grinding machine, and then sifting with an 80-mesh sieve to obtain oats fine powder; (5) Packaging: The obtained powder is packaged (the packaging material complies with food hygiene and safety standards) to obtain a highly soluble oat fried flour product. Example 2 Determination of the degree of branching of unroasted oat starch (unirradiated and irradiated)
[0012] The branching degree (DB value) of oat starch (non-irradiated and irradiated) was determined by 1 H nuclear magnetic resonance (NMR) determination; First, weigh 100 g of naked oats (unirradiated and irradiated), wash and dry them, add 500 ml of pure water to each, and use a homogenizer to homogenize and crush them, then precipitate for 8 hours, pour off the supernatant, wash the lower precipitate with pure water 3 times, and obtain the above two naked oats starch, grind and crush them after drying, and pass through an 80-mesh sieve; weigh 5 mg of the above-prepared naked oats starch samples and dissolve them in DMSO-d6, then ultrasonicate at 70°C for 30 seconds to completely dissolve the samples; then collect NMR spectra of different samples at a frequency of 600 MHz on a Bruker spectrometer, and use the chemical shift of tetramethylsilane as a reference (TMS, 0 ppm). The branching degree value (DB value) is finally calculated according to the following formula: in and They represent the peak areas of α-1,4 bonds and α-1,6 bonds, respectively; The research results are shown in Table 1. After electron beam irradiation, the branching structure of starch was destroyed, the branched starch was broken to form short straight chain starch chains, the branching degree decreased significantly, and the solubility increased significantly; the branching degree of oat starch decreased from 13.59% to 7.56% of 5KGy irradiated starch, and as the electron beam irradiation dose increased to 10KGy, the branching degree of oat starch further decreased to 4.65%; while the solubility of oat starch increased from 15.10% of oat starch to 34.20% when irradiated with 10KGy, and the solubility increased significantly; Table 1 Branching degree and solubility of oat starch before and after irradiation sample Branch degree % Solubility% Native starch 13.59 15.10 5 KGy irradiated starch 7.56 19.25 10 KGy irradiated starch 4.65 34.20 Example 3 Determination of the solubility of fried oat flour (unirradiated and irradiated)
[0013] First, 0.5 g of roasted oat flour (unirradiated and irradiated) was weighed, and then 50 mL of distilled water was slowly added to it. After proper mixing, the suspension was heated in a shaking water bath at 95 ° C and 120 r / min for 30 min until complete gelation was achieved. The sample was then cooled to room temperature and centrifuged at 3000 r / min for 15 min; the supernatant obtained was dried at 105 ° C to constant weight and weighed; the solubility of the sample was calculated as follows: Wherein, A is the dry weight of the supernatant, and W is the weight of the sample; The research results are shown in Table 2. The solubility of fried oat flour and fried irradiated oat flour increases significantly, but the solubility of irradiated oat flour is significantly greater than that of original oat flour. Its solubility increases from 25.51% of original oat flour to 59.05% of 10KGy irradiated oat flour. The solubility of irradiated oat flour increases significantly after frying. Table 2 Solubility of irradiated oat flour and non-irradiated oat flour after frying sample Solubility% Fried oatmeal flour 25.51 5KGy irradiated oat flour after frying 40.70 10KGy irradiated oat flour after frying 59.05
[0014] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.
Claims
1. A method for preparing highly soluble oat fried flour, characterized in that: The steps include: (1) treating the oat raw materials with electron beam irradiation using a high energy electron accelerator; (2) washing the naked oats obtained in step (1) with water, air-drying them for later use; (3) Stir-frying the oatmeal obtained in step (2) in a large pot at 130° C. and then cooling; (4) grinding the raw material obtained in step (3) with a grinding machine and then sieving to obtain oat fine powder; (5) The powder obtained in step (4) is packaged (the packaging material complies with food hygiene and safety standards) to obtain a highly soluble oat fried flour product.
2. The preparation method according to claim 1, characterized in that: In step (1), the energy of the high-energy electron accelerator is 10 MeV, the average beam power is 20 kW, and the electron beam irradiation dose is 5 KGy and 10 KGy.
3. The preparation method according to claim 1, characterized in that: In step (3), the stir-frying temperature is 130° C. on the surface of the oat grains, and the stir-frying time is 20-25 minutes; preferably, the stir-frying time is 25 minutes.
4. The preparation method according to claim 1, characterized in that: In step (4), the ground powder needs to be sieved, and the mesh size of the sieve is 80 meshes.
5. Highly soluble oat fried flour prepared by the preparation method according to any one of claims 1 to 4.