Puffed oat flour roll and preparation method thereof

Abstract

The invention relates to the technical field of cereal puffed food processing, in particular to puffed hulless oat flour rolls and a preparation method thereof.The puffed hulless oat flour rolls are prepared from, by mass, 70-80% of hulless oat flour, 20-30% of puffing auxiliary powder, 1-5% of seasoning and 10-15% of water, and the preparation method comprises the steps of mixing, curing, extrusion puffing, cutting forming, seasoning spraying and drying; the hulless oat puffed food has the beneficial effects that the processing bottleneck is broken through: a gluten network is constructed by puffing auxiliary flour such as high-gluten flour and starch, so that hulless oat puffing (the puffing rate is 350-400%) is realized, and a uniform roll-shaped structure is formed; nutrition optimization: the bioavailability of dietary fibers is improved by 40%, the dietary fibers (12.5 g / 100g) are higher than that of the traditional hulless oat noodles by 22.5%, and the retention rate of beta-glucan is greater than 95% (the loss of traditional cooking is 30%); the low GI value (55 + / -3) is obviously lower than that of a corn puffed circle (85 + / -4); the digestibility is improved, and the in-vitro protein digestibility is increased to 82% from 68% (traditional); the taste is optimized, the crispness is 35 + / -2N, the solubility reaches 92.5%, and the roughness score is 1.8.

Description

Technical Field

[0001] The invention relates to the technical field of puffed cereal food processing, in particular to a puffed oat noodle roll and a preparation method thereof. Background Art

[0002] Traditional oat noodle products (such as oat noodle dumplings and noodles) require wet processing such as steaming, resulting in a hard texture and a heavy digestion burden. Existing puffed foods are mostly made from corn and rice, and there are no oat puffed products. Although oat is rich in β-glucan, dietary fiber, and protein, it lacks a starch structure that can expand, making it difficult to expand directly. Existing technologies primarily use oat noodle products in non-expanded foods, resulting in a limited product format and low digestibility. Summary of the Invention

[0003] In order to overcome the technical defects in the prior art and effectively solve the technical problems in the background technology, the present invention provides the following technical solutions:

[0004] The invention discloses a puffed oat noodle roll, which comprises the following components by mass percentage: 70-80% oat flour, 20-30% puffing auxiliary powder, 1-5% seasoning and 10-15% water.

[0005] Specifically, the puffing auxiliary powder can be high-gluten flour or starch (potato starch is preferred), and the seasoning can be barbecue flavor (for example, chili powder + cumin powder + yeast extract (ratio 2:1:1)) or pepper and salt flavor (for example, Sichuan pepper powder + sea salt + mushroom powder (ratio 1:2:0.5)).

[0006] As a preferred technical solution of the present invention, the puffed oat noodle roll comprises the following components by mass percentage: 75% oat flour, 15% puffing auxiliary powder, 3% seasoning, and 12% water.

[0007] As a preferred technical solution of the present invention, the oat noodle roll comprises the following components by mass percentage: 80% oat flour, 17% puffing auxiliary powder, 4% seasoning, and 15% water.

[0008] As a preferred technical solution of the present invention, the puffed oat noodle roll has a roll-shaped structure after puffing, a density of 0.12-0.18 g / cm³, a dietary fiber content of ≥12 g / 100 g, and a β-glucan retention rate of ≥90%.

[0009] A method for preparing puffed oat noodle rolls comprises the following steps:

[0010] S1. Mixing: Put the corresponding proportion of oat flour and puffing auxiliary powder into a mixing container, dry mix and stir for 3 minutes, then add the corresponding proportion of seasoning, spray add 12% water (water temperature 40℃±2℃), and stir evenly;

[0011] S2. Ripening: Proofing at 35°C constant humidity (RH85%) for 20 minutes to form a plastic dough;

[0012] S3. Extrusion: Use a twin-screw extruder for extrusion;

[0013] S4, cutting and shaping: using a rotary blade to cut into 2 cm long rolls, and centrifugally demoulding;

[0014] S5. Seasoning spray: Use olive oil mist (5g / kg) + secondary seasoning powder electrostatic spray;

[0015] S6. Drying: Dry with hot air at 80℃ for 15 minutes until the moisture content is ≤5%.

[0016] As a preferred technical solution of the present invention, the extrusion puffing adopts four-stage temperature control (80°C→120°C→160°C→180°C), and the screw speed is 250±10rpm.

[0017] As a preferred technical solution of the present invention, when potato starch is used as the puffing auxiliary powder in step S3, the temperature of zone IV is increased to 190-200°C.

[0018] As a preferred technical solution of the present invention, in the seasoning spraying in step S5, the oil-based seasoning liquid is composed of: 80% olive oil, 18% solid seasoning powder, and 2% lecithin.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] 1. Breakthrough in processing bottlenecks: By using puffing auxiliary powders such as high-gluten flour and starch to build a gluten network, oatmeal is puffed (puffing rate 350-400%) to form a uniform roll structure;

[0021] 2. Nutritional optimization: Dietary fiber bioavailability increased by 40%, dietary fiber (12.5g / 100g) is 22.5% higher than traditional oat noodles, β-glucan retention rate> 95% (traditional steaming loss is 30%); low GI value (55±3), significantly lower than corn puffed rings (85±4);

[0022] 3. Improved digestibility: In vitro protein digestibility increased from 68% (traditional) to 82%;

[0023] 4. Optimized taste: The crispness (35±2N) is close to that of potato chips (28±3N), the solubility reaches 92.5% (traditional oat noodles are only 68.3%), and the roughness score is 1.8 points (traditional oat noodles are 4.2 points, on a 5-point scale). DETAILED DESCRIPTION

[0024] To make the objectives, technical solutions, and advantages of the present invention more clear, the technical solutions in the embodiments of the present invention will be further clearly and completely described below. 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 making creative efforts shall fall within the scope of protection of the present invention.

[0025] The present invention provides a technical solution: a puffed oat noodle roll, which comprises the following components by mass percentage: 70-80% oat flour, 20-30% puffing auxiliary powder, 1-5% seasoning, and 10-15% water.

[0026] Specifically, the puffing auxiliary powder can be high-gluten flour or starch (potato starch is preferred), and the seasoning can be barbecue flavor (for example, chili powder + cumin powder + yeast extract (ratio 2:1:1)) or pepper and salt flavor (for example, Sichuan pepper powder + sea salt + mushroom powder (ratio 1:2:0.5)).

[0027] Furthermore, the puffed oat noodle roll includes the following components by mass percentage: 75% oat flour, 15% puffing auxiliary powder, 3% seasoning, and 12% water.

[0028] Furthermore, the oat noodle roll includes the following components by mass percentage: 80% oat flour, 17% puffing auxiliary powder, 4% seasoning, and 15% water.

[0029] Furthermore, the puffed oat noodle roll has a roll-like structure after puffing, a density of 0.12-0.18 g / cm³, a dietary fiber content of ≥12 g / 100 g, and a β-glucan retention rate of ≥90%.

[0030] A method for preparing puffed oat noodle rolls comprises the following steps:

[0031] S1. Mixing: Put the corresponding proportion of oat flour and puffing auxiliary powder into a mixing container, dry mix and stir for 3 minutes, then add the corresponding proportion of seasoning, spray add 12% water (water temperature 40℃±2℃), and stir evenly;

[0032] S2. Ripening: Proofing at 35°C constant humidity (RH85%) for 20 minutes to form a plastic dough;

[0033] S3. Extrusion: Use a twin-screw extruder for extrusion;

[0034] S4, cutting and shaping: using a rotary blade to cut into 2 cm long rolls, and centrifugally demoulding;

[0035] S5. Seasoning spray: Use olive oil mist (5g / kg) + secondary seasoning powder electrostatic spray;

[0036] S6. Drying: Dry with hot air at 80℃ for 15 minutes until the moisture content is ≤5%.

[0037] Furthermore, extrusion puffing adopts four-stage temperature control. Specifically, the parameters of the twin-screw extruder are as follows:

[0038] Temperature gradient: Zone I 80°C → Zone II 120°C → Zone III 160°C → Zone IV 180°C;

[0039] Screw speed: 250±10rpm;

[0040] Die specifications: annular gap (width 0.8mm, diameter 30mm).

[0041] Furthermore, in step S3, when potato starch is used as the puffing auxiliary powder, the temperature of zone IV is increased to 190-200°C.

[0042] Furthermore, in step S5 of seasoning spraying, the oil-based seasoning liquid is composed of: 80% olive oil, 18% solid seasoning powder, and 2% lecithin.

[0043] Example 1 (basic recipe):

[0044] Ingredients: oat flour 75% + high-gluten wheat flour 15% + salt and pepper seasoning 3% + water 12%;

[0045] Process: mixing (40℃ water spray) → aging (35℃, RH85%, 20min) → puffing (temperature gradient 80-120-160-180℃, 250rpm) → cutting → spraying pepper and salt oil (olive oil: pepper and salt powder = 4:1) → drying (80℃, 15min).

[0046] Example 2 (gluten-free solution):

[0047] Ingredients: oat flour 80% + potato starch 17% + barbecue seasoning 3% + water 15%;

[0048] Process adjustment: the temperature of puffing zone IV is 190°C → after cutting, barbecue oil (sunflower oil: barbecue powder = 3:1) is sprayed. Other aspects are the same as in Example 1.

[0049] Comparison of experimental data:

[0050] 1. Taste comparison data:

[0051]

[0052] Conclusion: The crispness is close to that of potato chips and significantly better than traditional oat noodles; it dissolves quickly in the mouth without feeling rough.

[0053] 2. Nutritional composition comparison (per 100g):

[0054]

[0055] Note: The fat content can be reduced to below 3g by oil-free spraying process (e.g., electrostatic dry powder spraying is used in Example 2).

[0056] Advantages:

[0057] (1) The dietary fiber content is 22.5% higher than that of traditional oat noodles, and the β-glucan retention rate is greater than 95% (traditional steaming loss is 30%);

[0058] (2) The low GI property is maintained and the slow digestion property is not destroyed by puffing.

[0059] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A puffed oat noodle roll, characterized by: The puffed oat noodle roll comprises the following components by mass percentage: 70-80% oat flour, 20-30% puffing auxiliary powder, 1-5% seasoning, and 10-15% water.

2. The puffed oat noodle roll according to claim 1, characterized in that: The puffed oat noodle roll comprises the following components by mass percentage: 75% oat flour, 15% puffing auxiliary powder, 3% seasoning, and 12% water.

3. The puffed oat noodle roll according to claim 1, characterized in that: The oat noodle roll comprises the following components by mass percentage: 80% oat flour, 17% puffing auxiliary powder, 4% seasoning, and 15% water.

4. The puffed oat noodle roll according to claim 1, characterized in that: The puffed oat noodle roll has a roll-like structure after puffing, a density of 0.12-0.18 g / cm³, a dietary fiber content of ≥12 g / 100 g, and a β-glucan retention rate of ≥90%.

5. The method for preparing puffed oat noodle rolls according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Mixing: Put the corresponding proportion of oat flour and puffing auxiliary powder into a mixing container, dry mix and stir for 3 minutes, then add the corresponding proportion of seasoning, spray add 12% water (water temperature 40℃±2℃), and stir evenly; S2. Ripening: Proofing at 35°C constant humidity (RH85%) for 20 minutes to form a plastic dough; S3. Extrusion: Use a twin-screw extruder for extrusion; S4, cutting and shaping: using a rotary blade to cut into 2 cm long rolls, and centrifugally demoulding; S5. Seasoning spray: Use olive oil mist (5g / kg) + secondary seasoning powder electrostatic spray; S6. Drying: Dry with hot air at 80℃ for 15 minutes until the moisture content is ≤5%.

6. The method for preparing puffed oat noodle rolls according to claim 5, wherein: The extrusion and puffing adopts four-stage temperature control (80°C → 120°C → 160°C → 180°C), and the screw speed is 250±10rpm.

7. The method for preparing puffed oat noodle rolls according to claim 5, wherein: In the seasoning spraying in step S5, the oil-based seasoning liquid is composed of: 80% olive oil, 18% solid seasoning powder, and 2% lecithin.

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