Oat high-pressure puffing and drying device and process method

Abstract

The invention discloses an oat high-pressure puffing and drying device and a process method. The oat high-pressure puffing and drying device comprises a CO2 supercritical fluid module, a steam module and a high-pressure puffing module, the CO2 supercritical fluid module comprises a liquid CO2 storage tank, a high-pressure pump, a condenser, a recovery pump, a heat exchanger and a third high-pressure valve; the steam module comprises a high-pressure steam source, a second high-pressure valve, a low-pressure valve and a pipeline matched with the high-pressure valve and the low-pressure valve. The high-pressure puffing module comprises a high-pressure puffing drying kettle, a sample shelf, a separation buffer tank, a pressure sensor, a temperature sensor, a safety valve and a first high-pressure valve. According to the device and the process provided by the invention, the cooking, curing and puffing of the oats can be simultaneously realized by a one-pot method, unsaturated fatty acids contained in the oats are favorably reserved, the loss of soluble dietary fibers is reduced to the minimum, the appearance of a finished product is well reserved, and the device and the process have rapid rehydration capability, reach the edible standard of instant foods and are suitable for industrial production.

Description

Technical Field

[0001] The invention relates to the technical field of oat processing, and more specifically to an oat high-pressure puffing and drying device and a process method. Background Art

[0002] Oats were once recognized by the US FDA as a functional food, with the effects of lowering blood sugar and cholesterol. Among the nine kinds of food commonly eaten in China, such as wheat, rice, and corn, oats rank first in protein and fat content, with protein as high as 11-20% and fat content as high as 4-10%. The oil is rich in unsaturated fatty acids and has very high economic and nutritional value. In addition, oats also contain rich oat β-glucan, especially in oat bran. Oat β-glucan has won wide recognition and application for its excellent thickening and stability and as a low-calorie dietary fiber. Long-term intake of oat β-glucan can significantly improve cardiovascular health indicators and even have a significant blood pressure-lowering effect on patients with hypertension.

[0003] After being steamed, the original oats have a refreshing and chewy taste, with a certain chewiness and rich texture. This taste is closely related to the texture of the oats themselves, especially the texture of the bran, but the oat products currently on the market cannot restore this special taste.

[0004] At present, we can see a variety of oatmeal convenience foods on the market. These foods are mainly divided into two categories, namely oatmeal powder and oat flakes. Oatmeal powder is a powdered food obtained by grinding oats. It retains the nutrients of oats and is easy to eat. It is mainly used as a food raw material additive. Oat flakes are mostly used as instant convenience foods. They are a kind of flaky food made by steaming, pressing, cutting and other processes of oatmeal grains. They are rich in nutrients and have a high dietary fiber content. Both of these oatmeal convenience foods can be quickly rehydrated after brewing, but the taste is soft and rotten, and the chewy and refreshing taste of oatmeal rice cannot be restored. In addition, the processing involves multi-step sample transfer, and high-temperature treatment can easily lead to the oxidation of unsaturated fatty acids.

[0005] The existing oat processing technology focuses more on the pre-processing of cooking and the production of oatmeal.

[0006] Patent CN102293371B proposes a method for cooking oats. By roasting the raw oats, the oats are cooked and emit a strong oat aroma. The rolled oat flakes are light yellow and bright in color, and various enzymes in the oat grains are preliminarily passivated. By steaming the oats, the water vapor is fully mixed with the oats, which can not only allow the water to fully infiltrate the oat grains, but also ripen the oat grains for a second time, further passivate various enzymes in the oats, and completely kill enzymes in the product. By using the residual heat of steamed oats to stew the oats, the water can be fully diffused inside the oat grains, greatly shortening the moistening time, changing the physical and chemical properties of the oat grains, and facilitating rolling. By adopting the rolling technology of rolling large flakes without cutting the grains, it can ensure that the rolled oat flakes are elliptical, uniform in size, complete in shape, less in fragments and fine powder, and have a high yield rate, and it can also avoid the behavior of some illegal manufacturers adding white wheat or passing inferior products off as good ones during the processing of oat flakes, so that consumers can feel comfortable and assured when eating. The invention solves the problems in the traditional processing technology such as incomplete enzyme inactivation of oats, impure color, weak natural oat aroma, irregular oat flakes shape and many fragments.

[0007] Patent CN103609976A proposes a method for preparing high-nutrition and high-functional oatmeal. The germinated oat grains are steamed, dried, and flaked, and microwave drying technology is used. High-temperature treatment gives the oatmeal products better flavor and maturity. Oat grains with high protein, β-glucan and fat content are screened to ensure that a high-nutrition and functional source of oat raw materials is obtained; a moderate medium-temperature germination process is adopted to greatly shorten the germination time (<60h), and the soaking temperature is controlled within the range of 37±2℃ and the germination temperature is controlled within the range of 31-35℃ by moderately increasing the temperature in the two procedures of soaking and germination, thereby shortening the germination time to 60h; the microwave drying method has a short drying time, which effectively guarantees the product quality, and the high-temperature treatment gives the oatmeal products better flavor and maturity.

[0008] In order to achieve rapid rehydration of oat products, puffing is an essential process, and the puffing process can be divided into two types: extrusion puffing and in-situ puffing proposed in the present invention.

[0009] Patent US20240041088A1 proposes an innovative technology for preparing food using supercritical fluid extrusion (SCFX) method, which can produce products such as breakfast cereals and whey protein bars. The puffed products produced by this method have excellent texture and are rich in fruit-based dietary fiber, bioactive phytochemicals and milk nutrients. The natural color of the pomace is retained in the final product, and the process can retain more than 70% of the total polyphenols and 60% of the total antioxidants in the pomace. Effectively preserve and utilize nutritious by-products as a source of functional ingredients in extruded products while adding value to industrial waste streams. Supercritical fluid extrusion (SCFX) technology is used to process by-products into shelf-stable products. At a relatively low temperature (about 100°C), expanded low-density products with good texture can be produced, which is much lower than the extrusion temperature (130-200°C) used in traditional cooking.

[0010] Patent US5120559A proposes a method for expanding, seasoning and reducing the viscosity of food using supercritical carbon dioxide fluid. It uses supercritical fluid carbon dioxide to achieve the effects of expansion, seasoning and reducing viscosity at the same time. By independently adjusting the mechanical energy input of the product, the degree of starch degradation and / or protein denaturation during the cooking process can be changed. Subsequently, the density (or degree of expansion) of the extruded product is controlled by adjusting the flow rate of the extruded product, thereby producing foam products with different textures and mechanical properties. When the supercritical fluid enters the cooled extruder product, if the product temperature in the extruder is kept below 100°C, the expansion caused by the conversion of water to steam can be prevented. At this time, all expansion phenomena of the product after cooling will be attributed to the action of the supercritical fluid. The expansion or puffing process is achieved by the expansion of a fluid such as supercritical carbon dioxide, which is much lower than the conventional expansion process of water conversion to steam. Therefore, the products produced using supercritical fluid expansion technology have a smooth outer surface, a uniform and regular shape, and a non-connected internal pore structure.

[0011] Patent WO2013082269A1 proposes an improved method for manufacturing puffed snack foods, which involves supercritical fluid puffing technology, and the food produced retains the input ingredients and high nutritional content of fruits and vegetables. The invention uses different amounts of pregelatinized oat flour as an ingredient. When the amount of pregelatinized oat flour exceeds 30% of the dry weight of the ingredient mixture, the resulting extrudate will expand, but will quickly collapse after leaving the die. In contrast, when the amount of pregelatinized oat flour is 30% or less, especially 25% or less (down to a minimum of about 1%), the extrudate fully maintains its expansion rate when leaving the die.

[0012] Patent CN105264059B proposes a method for preparing puffed food using a supercritical fluid puffing method, and the food contains the characteristics of lightness, porosity, and crispy texture. The invention can provide extruded puffed fast food blocks with excellent taste and health, which have a high level of heat-sensitive ingredients such as fruit or vegetable solids and light and crispy quality. Fruit inclusions in various forms are included as an ingredient, and fruit or vegetable solids are wrapped in puffed food. The use of supercritical CO2 fluid for puffing can effectively curb the oxidation of active substances, and can also make the temperature of the puffed product lower than 100°C to prevent expansion caused by water evaporation. However, the above-mentioned supercritical CO2 puffing processes are all extrusion-type, and the product needs to be prepared into a slurry and then extruded and puffed, which is not conducive to maintaining the refreshing and chewy taste of oats.

[0013] In addition, oatmeal beverages, oatmeal puffed rice and other deeply processed oatmeal products can also be seen on the market. These products are all derived from the fine reprocessing process of oatmeal powder. Among them, oatmeal puffed rice requires oatmeal powder to be prepared into slurry, and then extruded and puffed by a screw. Although it has a porous structure after puffing and a short rehydration time, the original texture of the oats has been crushed and destroyed, and the taste after brewing is also very soft and rotten, without the refreshing and chewy texture.

[0014] Therefore, we proposed an oat high-pressure puffing and drying device and a process method to solve the above problems. Summary of the invention

[0015] In order to overcome the above-mentioned defects of the prior art, the embodiments of the present invention provide an oat high-pressure puffing and drying device and a process method. By adopting the device and process provided by the present invention, the oats can be steamed, cooked and puffed in one pot, which is beneficial to retain the unsaturated fatty acids contained in the oats themselves and minimize the loss of soluble dietary fiber. The finished product retains its appearance intact, has the ability to quickly rehydrate, meets the edible standards of convenience food, and is suitable for industrial production to solve the problems raised in the above-mentioned background technology.

[0016] To achieve the above object, the present invention provides the following technical solution: an oat high-pressure puffing and drying device, characterized in that it comprises a CO2 supercritical fluid module, a steam module and a high-pressure puffing module;

[0017] The CO2 supercritical fluid module includes a liquid CO2 storage tank, a high-pressure pump, a condenser, a recovery pump, a heat exchanger and a No. 3 high-pressure valve;

[0018] The steam module includes a high-pressure steam source, a No. 2 high-pressure valve, a low-pressure valve and corresponding pipelines;

[0019] The high-pressure puffing module includes a high-pressure puffing drying kettle, a sample rack, a separation buffer tank, a pressure sensor, a temperature sensor, a safety valve and a No. 1 high-pressure valve;

[0020] The high-pressure steam source is connected to the high-pressure puffing drying kettle through a pipeline, and a No. 2 high-pressure valve and a low-pressure valve are installed on the pipeline;

[0021] A sample rack is placed in the high-pressure puffing drying kettle, and a pressure sensor, a temperature sensor and a safety valve are installed on the high-pressure puffing drying kettle. Secondly, the input end of the separation buffer tank is connected to the high-pressure puffing drying kettle through a pipeline adapted thereto, and a No. 1 high-pressure valve is installed on the pipeline. The output end of the separation buffer tank is connected to the input end of the condenser, and the output end of the condenser is connected to the recovery pump;

[0022] The liquid CO2 storage tank is connected to the high-pressure expansion drying kettle through a high-pressure pump and a heat exchanger.

[0023] The invention can simultaneously realize the steaming, cooking and puffing of oats, is beneficial to retaining the unsaturated fatty acids contained in the oats themselves, and reduces the loss of soluble dietary fiber to a minimum. The finished product retains a good appearance, has the ability to quickly rehydrate, reaches the edible standard of convenient food, and is suitable for industrial production.

[0024] In a preferred embodiment, the temperature control range of the heat exchanger is between room temperature and 99°C;

[0025] The condenser should be a shell and tube condenser;

[0026] The high-pressure pump is a piston pump, and the corresponding pipeline is equipped with a one-way valve and a No. 3 high-pressure valve.

[0027] In a preferred embodiment, a sintering plate should be installed at the connection between the pipeline in the steam module and the high-pressure puffing drying kettle to disperse the airflow;

[0028] The device of the high-pressure steam source in the steam module is a steam generator or a steam boiler.

[0029] In a preferred embodiment, the bottom of the sample rack is a mesh-type porous structure, and a gauze or filter cloth is laid on it when in use;

[0030] The high-pressure puffing drying kettle and the separation buffer tank are both equipped with heat-insulating interlayers.

[0031] In a preferred embodiment, a high-pressure puffing and drying process for oats comprises the following production steps:

[0032] Step S1: washing and soaking oats with production water;

[0033] Step S2: After draining, the oats are evenly spread on the sample rack;

[0034] Step S3: Open the No. 2 high-pressure valve, inject water vapor into the high-pressure puffing and drying kettle, steam the oats until they are fully cooked under a certain pressure, and allow the oats to fully absorb the water vapor;

[0035] Step S4: close the No. 2 high-pressure valve, open the No. 3 high-pressure valve, start the high-pressure pump, inject CO2 into the high-pressure puffing and drying kettle, and maintain the pressure for a certain period of time;

[0036] Step S5: Open the No. 1 high-pressure valve to quickly release the pressure;

[0037] Step S6: After the pressure is released to normal pressure, the high-pressure puffing and drying kettle is opened to collect the puffed oat grains.

[0038] In a preferred embodiment, the material-liquid ratio in step S1 is 1:2-1:20, and more preferably, the material-liquid ratio in step S1 is 1:5-1:10.

[0039] In a preferred embodiment, the thickness of the oats laid in step S2 is 0.2 cm-2.0 cm. More preferably, the thickness of the oats laid in step S2 is 0.5 cm-1.0 cm.

[0040] In a preferred embodiment, the pressure in step S3 is 0.1Mpa-1.0Mpa, and more preferably, the pressure in step S3 is 0.1Mpa-0.5Mpa;

[0041] The temperature in step S3 is 100°C-130°C, and more preferably, the temperature in step S3 is 105°C-115°C;

[0042] The aging time in step S3 is 10 min-60 min, and more preferably, the aging time in step S3 is 15 min-45 min.

[0043] In a preferred embodiment, the pressure in step S4 is 7.00Mpa-30.0Mpa, and more preferably, the pressure in step S4 is 10Mpa;

[0044] The temperature in step S4 is 35°C-60°C, and more preferably, the temperature in step S4 is 40°C.

[0045] In a preferred embodiment, the pressure holding time in step S4 is 15-45 minutes, and more preferably, the pressure holding time in step S4 is 30 minutes.

[0046] Technical effects and advantages of the present invention:

[0047] The present invention adopts the technical route of in-situ puffing of supercritical CO2 fluid, and for the first time proposes a technical route of cooking, ripening and puffing and drying in one pot, avoiding sample transfer and having a high yield rate. The present invention first uses high-temperature steam to heat and cook the oats after foaming, so that the oats can fully absorb water and ripen quickly. After ripening, supercritical CO2 fluid is quickly injected, and CO2 is fully fused with water in the oats by impregnation to infiltrate the inside of the cells. Subsequently, by rapid decompression, the water evaporates rapidly due to the pressure difference, and the volume of the carbon dioxide fluid expands rapidly, the water inside the oats is squeezed to the surface, and is also taken away by the hot CO2 airflow in an instant, achieving the effect of flash evaporation, and also leaving a porous structure inside the oats, achieving the purpose of puffing and drying. The entire operation process does not involve the transfer of samples, and the in-situ anaerobic puffing is carried out in the kettle, which is simple to operate, and the active oxidizable substances such as unsaturated fatty acids and polyphenols of the oats are retained to a great extent, while the yield rate is greatly improved. In addition, the obtained finished product also retains the original appearance structure of the oats, which greatly improves the ornamental value of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 It is a structural schematic diagram of the present invention.

[0049] The accompanying drawings are marked as: 1 high-pressure puffing and drying kettle, 2 high-pressure water vapor source, 3 sample rack, 4 pressure sensor, 5 temperature sensor, 6 safety valve, 7 separation buffer tank, 8 condenser, 9 recovery pump, 10 liquid CO2 storage tank, 11 high-pressure pump, 12 No. 1 high-pressure valve, 13 No. 2 high-pressure valve, 14 No. 3 high-pressure valve, 15 heat exchanger, 16 low-pressure valve. DETAILED DESCRIPTION

[0050] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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.

[0051] Reference Figure 1 , an oat high-pressure puffing and drying device, comprising a CO2 supercritical fluid module, a steam module and a high-pressure puffing module;

[0052] The CO2 supercritical fluid module includes a liquid CO2 storage tank 10, a high-pressure pump 11, a condenser 8, a recovery pump 9, a heat exchanger 15 and a No. 3 high-pressure valve 14;

[0053] The steam module includes a high-pressure steam source 2, a No. 2 high-pressure valve 13, a low-pressure valve 16 and corresponding pipelines;

[0054] The high-pressure puffing module includes a high-pressure puffing drying kettle 1, a sample rack 3, a separation buffer tank 7, a pressure sensor 4, a temperature sensor 5, a safety valve 6 and a No. 1 high-pressure valve 12;

[0055] The high-pressure steam source 2 is connected to the high-pressure puffing and drying kettle 1 through a pipeline, and a No. 2 high-pressure valve 13 and a low-pressure valve 16 are installed on the pipeline;

[0056] A sample rack 3 is placed in the high-pressure puffing drying kettle 1, and a pressure sensor 4, a temperature sensor 5 and a safety valve 6 are installed on the high-pressure puffing drying kettle 1. Secondly, the input end of the separation buffer tank 7 is connected to the high-pressure puffing drying kettle 1 through a pipeline adapted thereto, and a No. 1 high-pressure valve 12 is installed on the pipeline. The output end of the separation buffer tank 7 is connected to the input end of the condenser 8, and the output end of the condenser 8 is connected to the recovery pump 9;

[0057] The liquid CO2 storage tank 10 is connected to the high-pressure expansion drying kettle 1 through a high-pressure pump 11 and a heat exchanger 15 .

[0058] The temperature control range of the heat exchanger 15 is between room temperature and 99°C; the condenser 8 is a shell-and-tube condenser;

[0059] The high-pressure pump 11 is a piston pump, and the corresponding pipeline is equipped with a one-way valve and a No. 3 high-pressure valve 14;

[0060] A sintering plate should be installed at the connection between the pipeline in the steam module and the high-pressure puffing drying kettle 1 to disperse the airflow;

[0061] The device of the high pressure steam source 2 in the steam module is a steam generator or a steam boiler;

[0062] The bottom of the sample rack 3 is a screen-type porous structure, on which a gauze or filter cloth is laid when in use;

[0063] The high pressure puffing drying kettle 1 and the separation buffer tank 7 are both equipped with heat-insulating interlayers;

[0064] A high-pressure puffing and drying process for oats comprises the following production steps:

[0065] Step S1: washing and soaking oats with production water; the material-liquid ratio in step S1 is 1:2-1:20, and more preferably, the material-liquid ratio in step S1 is 1:5-1:10;

[0066] Step S2: After draining, the oats are evenly spread on the sample rack 3; the thickness of the oats spread in step S2 is 0.2 cm-2.0 cm, and more preferably, the thickness of the oats spread in step S2 is 0.5 cm-1.0 cm;

[0067] Step S3: Open the No. 2 high-pressure valve 13, inject water vapor into the high-pressure puffing and drying kettle 1, and steam the oats until they are fully cooked under a certain pressure, so that the oats can fully absorb the water vapor; the pressure in step S3 is 0.1Mpa-1.0Mpa, and more preferably, the pressure in step S3 is 0.1Mpa-0.5Mpa;

[0068] The temperature in step S3 is 100°C-130°C, and more preferably, the temperature in step S3 is 105°C-115°C;

[0069] The aging time in step S3 is 10 min-60 min, and more preferably, the aging time in step S3 is 15 min-45 min;

[0070] Step S4: close the No. 2 high-pressure valve 13, open the No. 3 high-pressure valve 14, start the high-pressure pump 11, inject CO2 into the high-pressure puffing and drying kettle 1, and maintain the pressure for a certain period of time; the pressure in step S4 is 7.00Mpa-30.0Mpa, and more preferably, the pressure in step S4 is 10Mpa;

[0071] The temperature in step S4 is 35°C-60°C, and more preferably, the temperature in step S4 is 40°C;

[0072] The holding time in step S4 is 15-45 minutes, and more preferably, the holding time in step S4 is 30 minutes;

[0073] Step S5: Open the No. 1 high pressure valve 12 to quickly release the pressure;

[0074] Step S6: After the pressure is released to normal pressure, the high-pressure puffing and drying kettle 1 is opened to collect the puffed oat grains.

[0075] The more specific workflow is as follows:

[0076] Step S1: The oats are washed and soaked with production water for 2 hours, with a solid-liquid ratio of 1:5.

[0077] Step S2: After draining, the oats are evenly spread on the sample rack with a thickness of about 0.5 cm.

[0078] Step S3: Open the low-pressure valve 16, ensure that the water in the pipeline is drained and then close it, then open the No. 2 high-pressure valve 13, and inject water vapor into the high-pressure puffing and drying kettle 1 at a temperature of 110±5°C and a pressure of 0.2-0.3Mpa, and cook for 20 minutes.

[0079] Step S4: close the No. 2 high-pressure valve 13, open the No. 3 high-pressure valve 14, start the high-pressure pump 11, inject CO2 into the high-pressure puffing and drying kettle 1, increase the pressure to 10 MPa, the temperature to 40° C., and maintain the pressure for 30 minutes.

[0080] Step S5: Open the No. 1 high-pressure valve 12 to quickly release pressure.

[0081] Step S6: After the pressure is released to normal pressure, the high-pressure puffing and drying kettle 1 is opened to collect the puffed oat grains.

[0082] Example:

[0083] It is particularly noteworthy that both the comparative example and the example are oats, the difference being that the comparative example is oat raw material, while the example is high-pressure puffed and dried oats.

[0084] The performance test / experimental method is as follows:

[0085] Weigh 10 g of oats, add boiling water at a ratio of 1:10, weigh and record the solid content at different time intervals of 1 min.

[0086] Foaming multiple = solid content / raw material quality

[0087] Results and data analysis:

[0088] Table 1 is a comparison of the aroma components of Example 1 and Comparative Example 1

[0089]

[0090] From the above data, we can see that the embodiment can reach the end point of foaming within 3 minutes, and the mouthfeel is chewy; however, the foaming speed of the comparative example is extremely slow, and there is a hard core in the middle.

[0091] Finally: The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. 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. An oat high pressure puffing and drying device, characterized in that; It includes CO2 supercritical fluid module, steam module and high-pressure expansion module; The CO2 supercritical fluid module comprises a liquid CO2 storage tank (10), a high-pressure pump (11), a condenser (8), a recovery pump (9), a heat exchanger (15) and a No. 3 high-pressure valve (14); The steam module comprises a high-pressure water vapor source (2), a second high-pressure valve (13), a low-pressure valve (16) and corresponding pipelines; The high-pressure puffing module comprises a high-pressure puffing drying kettle (1), a sample rack (3), a separation buffer tank (7), a pressure sensor (4), a temperature sensor (5), a safety valve (6) and a No. 1 high-pressure valve (12); The high-pressure steam source (2) is connected to the high-pressure puffing and drying kettle (1) through a pipeline, and a No. 2 high-pressure valve (13) and a low-pressure valve (16) are installed on the pipeline; A sample rack (3) is placed in the high-pressure puffing drying kettle (1), and a pressure sensor (4), a temperature sensor (5) and a safety valve (6) are installed on the high-pressure puffing drying kettle (1). The input end of the separation buffer tank (7) is connected to the high-pressure puffing drying kettle (1) through a pipeline adapted thereto, and a No. 1 high-pressure valve (12) is installed on the pipeline. The output end of the separation buffer tank (7) is connected to the input end of the condenser (8), and the output end of the condenser (8) is connected to the recovery pump (9); The liquid CO2 storage tank (10) is connected to the high-pressure expansion drying kettle (1) via a high-pressure pump (11) and a heat exchanger (15).

2. The oat high pressure puffing and drying device and process according to claim 1, characterized in that: The heat exchanger (15) has a temperature control range of room temperature to 99°C; The condenser (8) is a shell-and-tube condenser; The high-pressure pump (11) is a piston pump, and a pipeline adapted thereto is provided with a one-way valve and a No. 3 high-pressure valve (14).

3. The oat high pressure puffing and drying device according to claim 1, characterized in that: A sintering plate should be installed at the connection between the pipeline in the steam module and the high-pressure puffing drying kettle (1) to disperse the airflow; The device of the high-pressure water vapor source (2) in the steam module is a water vapor generator or a steam boiler.

4. The oat high pressure puffing and drying device according to claim 1, characterized in that: The bottom of the sample rack (3) is a screen-type porous structure, on which a gauze or filter cloth is laid when in use; The high-pressure puffing drying kettle (1) and the separation buffer tank (7) are both equipped with a heat-insulating interlayer.

5. The oat high pressure puffing and drying process according to any one of claims 1 to 4, characterized in that: The production process includes the following steps: Step S1: washing and soaking oats with production water; Step S2: After draining, the oats are evenly spread on the sample rack (3); Step S3: Open the second high-pressure valve (13), inject water vapor into the high-pressure puffing and drying kettle (1), and steam the oats until they are fully cooked under a certain pressure, so that the oats can fully absorb the water vapor; Step S4: close the No. 2 high-pressure valve (13), open the No. 3 high-pressure valve (14), start the high-pressure pump (11), inject CO2 into the high-pressure puffing and drying kettle (1), and maintain the pressure for a certain period of time; Step S5: Open the No. 1 high pressure valve (12) to quickly release the pressure; Step S6: After the pressure is released to normal pressure, the high-pressure puffing and drying kettle 1 is opened to collect the puffed oat grains.

6. The oat high pressure puffing and drying process according to claim 5, characterized in that: The material-liquid ratio in step S1 is 1:2-1:20, and more preferably, the material-liquid ratio in step S1 is 1:5-1:

10.

7. The high pressure puffing and drying process of oats according to claim 5, characterized in that: The thickness of the oats laid in step S2 is 0.2 cm-2.0 cm. More preferably, the thickness of the oats laid in step S2 is 0.5 cm-1.0 cm.

8. The oat high pressure puffing and drying process according to claim 5, characterized in that : The pressure in step S3 is 0.1Mpa-1.0Mpa, and more preferably, the pressure in step S3 is 0.1Mpa-0.5Mpa; The temperature in step S3 is 100°C-130°C, and more preferably, the temperature in step S3 is 105°C-115°C; The aging time in step S3 is 10 min-60 min, and more preferably, the aging time in step S3 is 15 min-45 min.

9. The high pressure puffing and drying process of oats according to claim 5, characterized in that: The pressure in step S4 is 7.00Mpa-30.0Mpa, and more preferably, the pressure in step S4 is 10Mpa; The temperature in step S4 is 35°C-60°C, and more preferably, the temperature in step S4 is 40°C.

10. The high pressure puffing and drying process of oats according to claim 5, characterized in that: The holding time in step S4 is 15-45 minutes, and more preferably, the holding time in step S4 is 30 minutes.

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