Highland barley and oat high-quality crisp fruit and preparation method thereof

Abstract

The invention provides highland barley and oat high-quality crisp fruits and a preparation method thereof, and relates to the technical field of food processing. The highland barley and oat high-quality crisp fruit comprises the following raw materials: main materials, palm oil, fructo-oligosaccharide, whole milk powder, soybean lecithin, vitamins and the like. The main materials comprise highland barley flour, oat flour and polished round-grained rice flour. Through scientific proportioning of the highland barley, the oat and the polished round-grained rice, the nutritional advantages of high beta-glucan, high protein and rich trace elements of the highland barley are fully exerted. Meanwhile, a double-screw puffing technology and an accurate four-zone temperature control process are adopted, the digestibility of protein and starch is improved, heat-sensitive nutritional ingredients are protected through low-temperature segmented drying, the rough taste of highland barley fibers is improved, the limitation that traditional highland barley food is hard in taste and single in flavor is broken through, the requirements of modern consumers are met, and the market prospect is wide. The added value and the market competitiveness of highland barley products are remarkably improved, and the highland barley product has good application and popularization prospects.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to highland barley oatmeal crisps and a preparation method thereof. Background Art

[0002] Highland barley (Hordeum vulgare L. var. nudum Hook. f.) is a staple food crop for Tibetans and other highland ethnic groups, boasting exceptional nutritional value. Its β-glucan content reaches 3-8%, three to four times that of common wheat, and has the potential to lower blood sugar and blood lipids. It also contains 12-15% protein, boasting a balanced amino acid profile, including a high lysine content. Highland barley is also rich in vitamin E and B vitamins, exhibiting strong antioxidant properties. Its content of trace elements such as calcium, phosphorus, iron, and zinc is significantly higher than that of common grains. Modern research indicates that highland barley possesses numerous health benefits, including regulating blood sugar and lipid metabolism, enhancing immunity, providing antioxidant and anti-aging benefits, improving the intestinal microbiome, and preventing cardiovascular disease.

[0003] Highland barley foods primarily exist in traditional forms such as tsampa and highland barley wine, with low added value and limited market competitiveness. Furthermore, traditional highland barley food processing can easily lead to the loss of significant amounts of heat-sensitive nutrients. Highland barley is high in fiber, making traditional processing difficult to improve taste. The processing technology is simple, resulting in low protein and starch digestibility, a monotonous flavor, and a lack of effective flavor enhancement.

[0004] Therefore, how to develop a new type of highland barley food and establish a standardized production process, under the premise of giving full play to the nutritional value and health care function of highland barley, develop a new type of leisure food with high nutritional value to meet the needs of modern consumers for healthy, portable and delicious leisure food, has broad market prospects and important application value. Summary of the Invention

[0005] In view of this, the present invention provides a highland barley oat crisp and a preparation method thereof. The present invention firstly achieves a crispy texture by scientifically proportioning highland barley, oats and polished round-grained rice, then through low-temperature puffing and staged drying processes, as well as the addition of multiple auxiliary materials, thereby breaking through the limitations of traditional highland barley foods such as hard texture and single flavor.

[0006] The first aspect of the present invention provides a highland barley oatmeal crisp, comprising the following raw materials in parts by weight:

[0007] 180 parts of main ingredients, 20 parts of palm oil, 15 parts of oligofructose, 15 parts of whole milk powder, 7 parts of soybean lecithin, 6 parts of vitamin E;

[0008] The main ingredients include, by mass percentage, 23.5% highland barley flour, 17.6% oat flour, and 58.9% polished rice flour.

[0009] Preferably, the highland barley oatmeal fruit crisps further comprise 15 parts by mass of coconut flakes, 15 parts by mass of bananas, 15 parts by mass of cranberries, 15 parts by mass of mangoes, and 15 parts by mass of strawberries.

[0010] The second aspect of the present invention provides a method for preparing highland barley oat crisps, which specifically comprises the following steps:

[0011] (1) Mixing: Flour-making highland barley and polished rice to obtain highland barley flour and polished rice flour;

[0012] (2) Puffing: Mix highland barley flour, japonica rice flour and oat flour evenly and add them into a twin-screw extruder. After the temperature of each zone reaches the corresponding set temperature, add the materials for puffing, so that the starch and protein in the raw materials undergo gelatinization and cross-linking reactions, thereby forming puffed highland barley chips with a special taste and flavor;

[0013] (3) Molding: Use the rotating cutter at the head of the twin-screw extruder to shape the oatmeal;

[0014] (4) Baking: The formed oatmeal is transferred to the baking tunnel through the air duct to dry the oatmeal;

[0015] (5) Spraying: Dissolve the oligofructose syrup in water and add palm oil, whole milk powder, soybean lecithin, and vitamin E to emulsify into a slurry. Transfer the dried oatmeal to a spray barrel for spraying, and use high-speed airflow to spray on the surface of the oatmeal.

[0016] (6) Low-temperature baking: The sprayed oatmeal is transferred to a drying tunnel for drying to solidify the spray solution. The oatmeal surface is not easy to fall off, the taste is better, and the roasted aroma of the product is stimulated;

[0017] (7) Cooling: The oatmeal baked at low temperature is transferred to an air cooling tunnel and cooled to room temperature by air cooling;

[0018] (8) Mixing: Mix the processed oatmeal with coconut flakes, banana slices, cranberries, diced mango, and freeze-dried strawberries in a conical mixer until evenly mixed;

[0019] (9) Packaging: Use an automatic packaging machine to pack the highland barley oatmeal crispy fruit.

[0020] Preferably, the preparation method of the highland barley flour is as follows: removing the excess bran of the highland barley, retaining the endosperm, crushing, and passing through a 100-mesh sieve to obtain highland barley flour.

[0021] Preferably, the preparation method of the polished rice flour is as follows: polished rice is crushed and passed through a 100-mesh sieve to obtain polished rice flour.

[0022] Preferably, the material-water ratio of the oligofructose syrup and water is 1:5.

[0023] Preferably, the parameters of the twin-screw extruder are set as follows: zone 1 90°C-110°C, zone 2 140°C-160°C, zone 3 170°C-190°C, zone 4 70°C-90°C, feeding speed 60 r / min, and screw motor power 76%. More preferably, the parameters of the twin-screw extruder are set as follows: zone 1 100°C, zone 2 160°C, zone 3 180°C, and zone 4 90°C.

[0024] Preferably, the drying temperature in the baking is 100° C.-160° C., more preferably 120° C., and the drying time is 60-240 s, more preferably 120 s.

[0025] Preferably, the drying temperature in the low-temperature baking is 60° C.-120° C., more preferably 80° C., the drying time is 60-240 s, more preferably 120 s, and the moisture content of the product after drying is less than 5%.

[0026] Compared with the prior art, the present invention has the following beneficial technical effects:

[0027] The present invention utilizes a scientific ratio of highland barley to oats and polished rice, leveraging its nutritional advantages of high beta-glucan, high protein, and rich trace elements. It utilizes twin-screw puffing technology and a precise four-zone temperature control process to optimize starch gelatinization and protein cross-linking, effectively improving the digestibility of protein and starch. Furthermore, the present invention protects heat-sensitive nutrients through low-temperature puffing and staged drying, avoiding the nutritional losses caused by traditional high-temperature processing. The spraying process effectively improves the rough texture of highland barley fiber, creating a crispy texture. Furthermore, the addition of a variety of natural dried fruits enriches the product flavor, overcoming the limitations of traditional highland barley foods, which tend to be hard and have a single flavor. The preparation process of the present invention realizes the transformation and upgrading of highland barley food from primary processing forms such as traditional tsampa to modern crisp snack food, meets the needs of modern consumers for healthy, portable and delicious snack food, and significantly improves the added value and market competitiveness of highland barley products. At the same time, the blood sugar and blood lipid lowering effect of highland barley is combined with the prebiotic effect of oligofructose, further enhancing the health value of the product, and providing important technical support for the modernization development of the highland barley industry. DETAILED DESCRIPTION

[0028] The present invention provides a highland barley oat crisp and a preparation method thereof. Those skilled in the art can refer to the contents of this article and appropriately improve the process parameters to achieve the same. It should be noted in particular that all similar replacements and modifications are obvious to those skilled in the art and they all fall within the scope of protection of the present invention. The methods and applications of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications herein without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0029] In order to further illustrate the present invention, the following examples are provided for detailed description. The raw materials used in the following examples of the present invention are all commercially available.

[0030] Unless otherwise specified, all experiments were repeated three times, and the results were expressed as mean ± standard deviation.

[0031] The specific embodiment of the present invention uses product expansion rate, water absorption rate, brittleness, brittleness after soaking, and sensory score as evaluation indicators to carry out ratio and process parameter research experiments.

[0032] Determination of puffing rate: millet method.

[0033] Volume of material = total volume of millet and material (mL) - volume of millet (mL)

[0034] Expansion rate = (volume after expansion - volume before expansion) / volume before expansion × 100%;

[0035] Determination of water absorption: Take 10 grams of puffed product, soak it in distilled water for 5 minutes, and measure the volume reduction of water.

[0036] Water absorption rate = mass of water absorbed by the product (g) / mass of the product before immersion in water (g) × 100%

[0037] Determination of brittleness: texture analyzer measurement.

[0038] Sensory evaluation: The product was subjected to sensory evaluation according to the sensory evaluation indicators in Table 1.

[0039] Table 1 Sensory evaluation of highland barley oatmeal crisps

[0040] Example 1 Effect of highland barley flour addition on crisp quality

[0041] Using 100 g of japonica rice as the base material, ratio experiments and process research were carried out.

[0042] Table 2 Effect of highland barley flour addition on crisp quality

[0043] There is a positive correlation between water absorption rate and puffing rate. It can be seen from Table 2 that with the increase of highland barley flour addition, the puffing rate and water absorption rate of crisps show a downward trend. When the addition of highland barley flour exceeds 40%, the puffing rate and brittleness are significantly reduced. This is because the content of amylopectin in highland barley flour is low, the ductility is poor, and the amylose structure is not conducive to puffing. The brittleness of the product shows a trend of first increasing and then decreasing. When the addition amount reaches 40%, the brittleness of the product is significantly improved. Therefore, the addition amount of highland barley flour is selected as 40%.

[0044] Table 3 Effect of highland barley flour addition on sensory scores of crisps

[0045] As can be seen from Table 3, the addition of highland barley flour has little effect on the gelatinization degree and instant eating quality of the crisps. As the amount of highland barley flour added increases, the taste, flavor and aroma scores of the crisps show a trend of first increasing and then decreasing. This is because the addition of highland barley flour will make the taste of the crisps rough and the overall color darker, affecting the sensory score. When the addition amount exceeds 40%, the overall sensory score is significantly reduced.

[0046] Example 2 Effect of oat addition amount on the quality of highland barley oat crisps

[0047] Table 4 Effect of oat addition on crisp quality

[0048] It can be seen from Table 4 that the puffing rate and water absorption rate are positively correlated. With the increase of the amount of oats added, the puffing rate and water absorption rate of the crisps show a downward trend. When the amount of oats added exceeds 30%, the puffing rate decreases significantly, and the brittleness and brittleness after soaking increase significantly.

[0049] Table 5 Effect of oat addition on sensory scores of crisps

[0050] It can be seen from Table 5 that the sensory score of the crisps after adding oats shows a trend of first increasing and then decreasing. Excessive addition of oats will increase the roughness of the crisps. When the addition amount exceeds 30%, the overall score decreases significantly. After comprehensive consideration, the oat addition amount is selected as 30%.

[0051] After formula conversion, it is known that the main ingredients of Barley Oatmeal Crisp Fruit are: barley flour 23.5%, oat flour 17.6%, and japonica rice flour 58.9%.

[0052] Example 3 Effect of the amount of auxiliary materials added on the sensory properties of highland barley oatmeal crisps

[0053] With the main ingredient as the base material, based on the results of the single-factor experiment, and with the addition amount of edible vegetable oil 5-15, oligofructose 5-10, milk powder 5-10, and phospholipid 1-5 as factors, a four-factor three-level orthogonal test was carried out. The experimental results are shown in Table 6.

[0054] Table 6 Orthogonal experimental design table of the auxiliary material formula of highland barley oatmeal crisp

[0055] Table 7 Orthogonal test of the auxiliary material formula of highland barley oatmeal crisp

[0056] From the results of the orthogonal test, it can be calculated that the amount of auxiliary materials needed to be added to 100g of the main ingredient is 2% phospholipids, 10% oligofructose, 8% milk powder, and 15% vegetable oil.

[0057] The optimal combination was verified by a test, and the sensory quality of highland barley oatmeal crisps was evaluated. The sensory score of the highland barley oatmeal crisps was the highest, and the scores were higher than those of all the test groups, indicating that the optimal combination of the orthogonal experiment was correct.

[0058] Example 4 Effect of extrusion parameters on the quality of highland barley oat crisps

[0059] (1) Effect of extrusion time on the quality of highland barley oat crisps

[0060] Table 8 Effect of extrusion time on crisp quality

[0061] It can be seen from Table 8 that with the increase of extrusion puffing time, the puffing rate and water absorption rate of highland barley oat crisps show an upward trend, and the brittleness and brittleness after soaking show a trend of first increasing and then decreasing. This is because the extrusion time is too long, the crisps are over-puffed, and the brittleness is affected. When the puffing time is 120s, the various indicators can be significantly improved. When the puffing time reaches 240s, the brittleness and brittleness after soaking are significantly reduced. Therefore, the puffing time of 120s is selected.

[0062] Table 9 Effect of extrusion time on sensory scores of crisps

[0063] As the puffing time increases, the overall sensory score first increases and then decreases. When the puffing time is 120 s, the overall sensory score is the highest. When the puffing time exceeds 120 s, the sensory score decreases. This is because the puffing time is too long, resulting in excessive puffing, which affects all sensory scores.

[0064] (2) Effect of extrusion temperature on the quality of highland barley oat crisps

[0065] Table 10 Effect of extrusion temperature on crisp quality

[0066] Table 10 shows that as the extrusion temperature increases, the expansion rate and water absorption rate increase. This is because as the extrusion temperature rises, ingredients such as starch can fully gelatinize and expand, resulting in a loose internal structure of the oatmeal. When the temperature exceeds 120°C, the brittleness and post-soaking crispness of the oatmeal are significantly reduced. This is because the water is difficult to evaporate and drain effectively, resulting in a hard texture, lacking the desired crispness, and a poor taste.

[0067] Table 11 Effect of extrusion temperature on sensory scores of crisps

[0068] Within the appropriate puffing temperature range, the moisture in the oatmeal rapidly vaporizes, generating sufficient pressure to expand the oatmeal. At this point, the starch is fully gelatinized, forming a porous, loose structure. This structure imparts excellent brittleness after cooling, creating a crisp texture and promoting the release of flavor. However, excessively high temperatures can cause surface moisture to evaporate rapidly, affecting taste and color.

[0069] In summary, the extrusion time is selected to be 120 s and the extrusion temperature is 120°C.

[0070] Example 4 Effect of Low-Temperature Baking on the Quality of Highland Barley Oat Crisps

[0071] (1) Effect of low-temperature baking temperature on the quality of highland barley oat crisps

[0072] Table 12 Effect of low temperature baking temperature on crisp quality

[0073] It can be seen from Table 12 that with the increase of low-temperature baking temperature, the puffing rate shows an upward trend, and the brittleness shows a trend of first increasing and then decreasing. Generally speaking, when baked at a lower temperature, the moisture in the highland barley oatmeal crisps slowly dissipates, but when the temperature is too low, the taste is soft, affecting the brittleness. When the temperature reaches 80°C, the brittleness and brittleness after soaking are significantly improved. When the temperature is too high, the surface moisture evaporates too quickly, affecting the taste.

[0074] Table 13 Effect of low-temperature baking temperature on sensory scores of crisps

[0075] It can be seen from Table 13 that when the temperature is too low, the color of the highland barley oat crisps is light and the taste is relatively soft. When the temperature reaches 80℃, the water loss rate is accelerated, the dehydration of the highland barley oat crisps is more complete, the taste is crisper, and a certain Maillard reaction can be produced, making the color of the highland barley oat crisps darker and having a richer aroma. However, when the temperature is too high, it will produce a burnt smell and too dark color, affecting the overall sensory score. Considering all factors, the baking temperature of 80℃ was selected.

[0076] (2) Effect of low-temperature baking time on the quality of highland barley oat crisps

[0077] Table 14 Effect of low temperature baking time on crisp quality

[0078] At the appropriate temperature, short baking times resulted in excess moisture in the highland barley oatmeal crisps, making them less crispy. Extending the baking time to 120 seconds fully dehydrated the highland barley oatmeal crisps, significantly improving their crispness and post-soaking brittleness. However, at 180 seconds, the crispness of the product decreased significantly, so a 120-second baking time was selected.

[0079] Table 15 Effect of low temperature baking time on sensory scores of crisps

[0080] At the right baking temperature and time, highland barley oatmeal crisps achieve the ideal crispness and texture, ensuring even moisture loss, a stable internal structure, and a lasting crispness. Baking for too short a time may result in insufficient drying, affecting the taste, while baking for too long can cause the oatmeal crisps to darken or even burn, diminishing the flavor. A baking time of 120 seconds yielded the highest overall sensory score.

[0081] In summary, the low-temperature baking time is selected as 120 s and the baking temperature is selected as 80°C.

[0082] The above-described embodiments merely illustrate several implementations of the present invention, and while their descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, all of which fall within the scope of protection of the present invention. Therefore, the scope of protection of the patent for this invention shall be determined by the appended claims.

Claims

1. A highland barley oatmeal crispy fruit, characterized in that: Including the following raw materials in parts by weight; 180 parts of main ingredients, 20 parts of palm oil, 15 parts of oligofructose, 15 parts of whole milk powder, 7 parts of soybean lecithin, 6 parts of vitamin E; The main ingredients, calculated by mass percentage, include: 23.5% highland barley flour, 17.6% oat flour, and 58.9% polished rice flour.

2. The highland barley oat crispy fruit according to claim 1, characterized in that: The highland barley oatmeal fruit crisps also contain 15 parts of coconut flakes, 15 parts of bananas, 15 parts of cranberries, 15 parts of mangoes, and 15 parts of strawberries.

3. The method for preparing the highland barley oat crispy product according to claim 1 or 2, characterized in that: The steps include: (1) Mixing: milling highland barley and polished rice to obtain highland barley flour and polished rice flour; (2) Puffing: Mix highland barley flour, japonica rice flour and oat flour evenly and add them into a twin-screw extruder. After the temperature of each zone reaches the corresponding set temperature, add the materials for puffing, so that the starch and protein in the raw materials undergo gelatinization and cross-linking reactions, thereby forming puffed highland barley chips with a special taste and flavor; (3) Molding: Use the rotating cutter at the head of the twin-screw extruder to shape the oatmeal; (4) Baking: The formed oatmeal is transferred to the baking tunnel through the air duct to dry the oatmeal; (5) Spraying: Dissolve the oligofructose syrup in water and add palm oil, whole milk powder, soybean lecithin, and vitamin E to emulsify into a slurry. Transfer the dried oatmeal to a spray barrel for spraying, and use high-speed airflow to spray on the surface of the oatmeal. (6) Low-temperature baking: The sprayed oatmeal is transferred to a drying tunnel for drying to solidify the spray solution. The oatmeal surface is not easy to fall off, the taste is better, and the roasted aroma of the product is stimulated; (7) Cooling: The oatmeal baked at low temperature is transferred to an air cooling tunnel and cooled to room temperature by air cooling; (8) Mixing: Mix the processed oatmeal with coconut flakes, banana slices, cranberries, diced mango, and freeze-dried strawberries in a conical mixer until evenly mixed; (9) Packaging: Use an automatic packaging machine to pack the highland barley oatmeal crispy fruit.

4. The preparation method according to claim 3, characterized in that The parameters of the twin-screw extruder are set as follows: zone 1 90°C-110°C, zone 2 140°C-160°C, zone 3 170°C-190°C, zone 4 70°C-90°C, feeding speed 60 r / min, and screw motor power 76%.

5. The preparation method according to claim 4, characterized in that The parameters of the twin-screw extruder were set as follows: zone 1 100°C, zone 2 160°C, zone 3 180°C, and zone 4 90°C.

6. The preparation method according to claim 3, characterized in that The drying temperature in the baking is 100° C.-160° C., and the drying time is 60-240 s.

7. The preparation method according to claim 6, characterized in that The drying temperature in the baking is 120° C. and the drying time is 120 s.

8. The preparation method according to claim 3, characterized in that The drying temperature in the low-temperature baking is 60° C.-120° C., and the drying time is 60-240 s.

9. The preparation method according to claim 8, characterized in that The drying temperature in the low-temperature baking is 80° C., and the drying time is 120 s.

10. The preparation method according to claim 3, characterized in that During the low-temperature baking, the moisture content of the product after drying is less than 5%.

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