A low gi oat flour preparation device and method

Abstract

The application relates to the technical field of agricultural product processing, in particular to a low-GI oat rice preparation device and method, which comprises an extrusion chamber, a pasting chamber, a dough mixing chamber and a rice making chamber; the extrusion chamber comprises a plurality of extrusion rollers and a filter screen; the pasting chamber comprises a temperature sensor, a first image detection device and an electric hot plate; the dough mixing chamber comprises a temperature sensor, a second image detection device, a blender and a motor; and the rice making chamber comprises a screw extruder; the method comprises a data analysis module determining the adjustment of the preparation process by analyzing the size of oat rice, the evaluation value of the pasting state, the dough roughness and the GI value; the application adjusts the preparation process by real-time detection of the state of the oat rice processing process, improves the accuracy of the control in the oat rice preparation process, and further improves the efficiency of the oat rice preparation.

Description

Technical Field

[0001] This invention relates to the field of agricultural product processing technology, and in particular to a low-GI oat rice preparation apparatus and method. Background Technology

[0002] As people become more aware of the health benefits of oats and their ecological, economic, and nutritional value, oats are gaining popularity among consumers. Oat products, especially oat groats, are becoming a new choice for health maintenance. However, oat groats have a high glycemic index (GI), which is not suitable for diabetics. At the same time, the lack of mature technology to reduce the GI of oat groats has led to a significant reduction in the market for oat groats.

[0003] Chinese Patent Publication No. CN106071748A discloses a low-GI fast-maturing germ-retaining oat rice and its processing method, including: A. Raw material cleaning and deawning: cleaning, screening and deawning the oat grain raw material; B. Wheat moistening, dehulling, screening and grading: After cleaning and deawning, the material is quickly moistened with a slightly acidic acetic acid solution (pH 5.5–6.5) for 2–6 minutes. Then, it is passed through a brush-type wheat brushing machine to remove the lignified outer pericarp, followed by screening to separate grains of different sizes. C. Wheat washing and extrusion: The material after moistening, dehulling, screening and grading is rinsed with clean water to remove residual husks and dust from the surface and ventral grooves. It is then centrifuged to dehydrate, adjusting the moisture content to 18%–20%. It is then fed into an extruder for extrusion, with the spacing between the extrusion rollers adjusted to 40%–60% of the raw grain thickness. D. Enzyme inactivation and drying: The extruded material is in thick sheet form, then undergoes enzyme inactivation, cooling, drying, and refrigeration. E. Color sorting and packaging: The enzyme-inactivated and dried material is screened by color sorting to remove discolored grains, broken grains, and granular impurities before final product testing, packaging, and warehousing. In this invention, step B, the oat moistening treatment, is a crucial step. Unlike wheat and rice, oats have an aleurone layer containing over 10% water-soluble polysaccharides such as β-glucan. Improper moistening can lead to the dissolution of these polysaccharides, causing them to adhere to the pericarp and increasing the difficulty of peeling. This invention combines the inhibitory effect of acidic media on polysaccharide swelling with the difference in swelling between the lignified pericarp and aleurone layer caused by short-term moistening, proposing a slightly acidic rapid moistening process. This process achieves the effect of easily removing the pericarp of oat grains using the gentle friction of a brush, while completely preserving the aleurone layer, germ, and other important parts of the oat grain that are rich in functional nutrients.

[0004] In step C, the extrusion process creates tiny cracks in the grain's ventral groove, outer edge, and endosperm, forming channels that promote water and heat conduction and improve the product's cooking performance. The finished product must maintain a smooth and intact appearance, without any visible cracks or other damage. Controlling the extrusion process to create thick, sheet-like oat groats allows them to absorb water and rebound during cooking, returning to their original grain shape within minutes while maintaining their texture, making them suitable for staple food applications. Experiments revealed that when the gap between several extrusion rollers was less than 35% of the thickness of the raw grains, the processed product was oat flakes (significantly different from the thick-flake oat rice of this invention). After soaking and heating, it quickly matured but lacked grain shape resilience. When the roller gap was ≥ 35% of the grain thickness, the oat rice product processed under suitable material moisture content could have some grain shape resilience, but it could not rebound to a suitable grain shape, resulting in a loose texture and lack of chewiness. When the roller gap was between 40% and 60% of the raw grain thickness, and under suitable moisture conditions (moisture content reaching 18% to 60%), the product showed significant improvement. With 20% of the ingredients, this thick-flake oat product has excellent water absorption and grain shape resilience. It has a short cooking time and rebounds to a grain shape similar to the original material within a few minutes of steaming or cooking. The texture is slightly sticky and chewy, completely different from oat flakes, and it is suitable for processing and application in various foods such as rice, porridge, meatballs, meat patties, and minced meat.

[0005] It is evident that existing technologies suffer from low precision in controlling the processing of oat groats, resulting in low efficiency in oat groat preparation. Summary of the Invention

[0006] Therefore, the present invention provides a low-GI oat rice preparation apparatus and method to overcome the problem of low oat rice preparation efficiency caused by low precision in the processing control of oat rice in the prior art.

[0007] To achieve the above objectives, a low-GI oat rice preparation apparatus includes: The extrusion chamber includes a first feed inlet located at the top for receiving pre-treated oat groats, a plurality of extrusion rollers located below the first feed inlet for crushing the oat groats, and a filter screen located below the plurality of extrusion rollers for screening the crushed oat groats. The gelatinization chamber includes a second feed inlet located below the filter screen for receiving the screened oat rice, a first temperature sensor located on the side inside the gelatinization chamber for real-time detection of the interior of the gelatinization chamber, a first image detection device located outside the gelatinization chamber for detecting the gelatinization state, and several heating plates located below the gelatinization chamber for increasing the temperature of the gelatinization chamber. The dough mixing chamber includes a second temperature sensor located below the gelatinization chamber for real-time detection of the dough mixing chamber temperature, a mixer located below the temperature sensor for stirring the gelatinized oat solution, a first motor located at one end of the mixer for controlling the operation of the mixer, a medium input port located on the side of the dough mixing chamber away from the motor for conveying the medium, and a second image detection device located below the motor for detecting the roughness of the dough. The rice-making chamber includes a third feed inlet located below the dough-mixing chamber for receiving materials, a second motor located below the feed inlet for controlling the operation of the screw extruder, a screw extruder located below the motor for extruding oat groats, a cooling chamber located below the rice-making chamber for cooling and drying the oat groats, and an outlet located below the cooling chamber for outputting low-GI oat groats. The control mechanism includes a data acquisition module connected to a first temperature sensor, a first image detection device, a second temperature sensor, and a second image detection device to acquire the temperature of the gelatinization chamber, an image of the oat paste, the temperature of the kneading chamber, and an image of the dough, respectively; and a data analysis module connected to the data acquisition module to analyze the acquired data to determine the gelatinization state of the oat paste in the gelatinization chamber and the roughness of the dough in the kneading chamber.

[0008] Furthermore, the data analysis module analyzes the oat paste image detected by the first image detection device under preset conditions to determine the gelatinization state evaluation value of the oat rice. When the gelatinization state evaluation value is less than or equal to the preset gelatinization state evaluation value, it determines to adjust the distance between the plurality of extrusion rollers; or, when the gelatinization state evaluation value is greater than the preset gelatinization state evaluation value, it determines not to adjust the distance between the plurality of extrusion rollers.

[0009] Furthermore, under the condition of adjusting the distance between the plurality of extrusion rollers, the data analysis module adjusts the distance between the plurality of extrusion rollers using an adjustment coefficient.

[0010] Furthermore, the data analysis module determines the working mode of the dough chamber based on the comparison result of the difference between the gelatinization state evaluation value and the preset gelatinization state evaluation value and the preset difference, without adjusting the distance between the extrusion rollers.

[0011] Furthermore, the data analysis module determines the difference between the gelatinization state evaluation value and the preset gelatinization state evaluation value under preset conditions, so as to determine that the dough mixing chamber operates in a first working mode when the difference is greater than the preset difference. The first working mode includes processing the oat paste at a first stirring speed and a first temperature.

[0012] Furthermore, the data analysis module determines the difference between the gelatinization state evaluation value and the preset gelatinization state evaluation value under preset conditions, so as to determine that the dough mixing chamber operates in a second working mode under the condition that the difference is less than or equal to the preset difference. The second working mode includes processing the paste oat at a second stirring speed.

[0013] Furthermore, the data analysis module analyzes the dough state image detected by the second image detection device under preset conditions to determine the roughness of the dough. If the roughness of the dough is greater than or equal to the preset roughness, the oat rice processing process is deemed unqualified; or, if the roughness of the dough is less than the preset roughness, the oat rice processing process is deemed qualified.

[0014] Furthermore, if the oat rice processing is substandard, the data analysis module determines to adjust the next low-GI oat rice preparation process, including increasing the mixing time in the kneading chamber and lowering or raising the temperature; if the oat rice processing is satisfactory, the data analysis module determines to maintain the original oat rice processing process.

[0015] Furthermore, the data analysis module analyzes the GI value of the obtained oat rice under preset conditions to determine the adjustment of the protease addition ratio. It determines to adjust the protease addition ratio when the GI value of the oat rice is greater than or equal to the preset GI value, or determines not to adjust the protease addition ratio when the GI value of the oat rice is less than the preset GI value.

[0016] Furthermore, the present invention provides a method for preparing low-GI oat rice, comprising the following steps: Step S1: Pre-treat the oats and pour the pre-treated oat groats into the device through the first feed inlet; Step S2: Use several extrusion rollers to crack the surface of the oat rice; Step S3: The data analysis module determines the adjustment of the distance between several extrusion rollers based on the comparison result between the gelatinization state evaluation value and the preset gelatinization state evaluation value. Step S4: The data analysis module determines the working mode of the dough mixing chamber based on the comparison between the difference between the gelatinization state evaluation value and the preset gelatinization state evaluation value and the preset difference. Step S5: The data analysis module determines the passability of the oat rice processing process based on the comparison results between the dough roughness and the preset roughness. Step S6: The data analysis module determines the correction of the protease ratio based on the comparison between the GI value of the prepared oat rice and the preset GI value.

[0017] Compared with the prior art, the beneficial effects of the present invention are as follows: the embodiments of the present invention obtain screened oat groats by peeling, washing and removing impurities from oats, and soaking the screened oat groats in water for several hours. The gelatinization time of the oat groats soaked by the above method is greatly shortened, which improves the preparation efficiency of oat groats. At the same time, the pretreated oat groats are of better quality, thus obtaining high-quality low-GI oat groats.

[0018] Furthermore, in this embodiment of the invention, the use of several extrusion rollers to crack the oat groats improves the gelatinization efficiency of the oat groats, thereby greatly shortening the time for the entire device to prepare low-GI oat groats. At the same time, by cracking the oat groats to expose the internal germ, the contact area between the oat groats and the outside world is increased, thereby shortening the processing time of the oat groats and greatly improving the efficiency of oat groat preparation.

[0019] Furthermore, in this embodiment of the invention, the mesh size of the filter sieve is determined based on the average size of the oat groats using a data analysis module, which improves the accuracy of the oat groats preparation process. Moreover, by screening the oat groats, oat groats that meet the standards are obtained. This invention provides oat groats as raw materials with short processing time requirements for the following processing steps through the above method, shortening the oat groats processing time and greatly improving the overall preparation efficiency of the device.

[0020] Furthermore, in this embodiment of the invention, the distance between several extrusion rollers is adjusted based on the comparison between the degree of gelatinization of the oat groats and the preset degree of gelatinization using a data analysis module. This improves the control precision of the oat groats processing process and significantly shortens the time required to adjust the oat groats preparation process. Through the above method, this invention further improves the accuracy of the oat groats preparation process, allows for more flexible adjustments to the oat groats processing process according to actual needs, and greatly improves the efficiency of oat groats preparation.

[0021] Furthermore, in this embodiment of the invention, the distance between several extrusion rollers is adjusted by determining the adjustment coefficient based on the difference between the gelatinization state evaluation value and the preset gelatinization state evaluation value through a data analysis module. This improves the accuracy of the oat gluten preparation process. At the same time, the adjustment of the distance between the extrusion rollers is convenient and quick, greatly shortening the adjustment time of the device in traditional methods and greatly improving the efficiency of oat gluten preparation. Through the above method, this invention further improves the accuracy of oat gluten preparation process control.

[0022] Furthermore, this embodiment of the invention employs a bioprocessing method to reduce the glycemic index (GI) of oat rice, thereby improving the safety of consuming oat rice. In addition, this invention uses a data analysis module to adjust the temperature of the gelatinization chamber in real time, thus ensuring the activity of the protease and improving the precision of oat rice preparation. Through the above methods, the preparation efficiency of oat rice and the precision of oat rice preparation process control are further improved.

[0023] Furthermore, in this embodiment of the invention, the quality of the oat rice processing process is determined by assessing the state of the dough. Simultaneously, the data analysis module uses the quality assessment to determine whether adjustments should be made to the next oat rice processing step, thereby improving the quality of the prepared oat rice. Through the above method, the precision of control during the oat rice preparation process is further improved.

[0024] Furthermore, in this embodiment of the invention, the data analysis module determines the correction of the protease addition ratio based on the comparison between the GI value of the prepared oat rice and the preset GI value, thereby improving the accuracy of oat rice preparation. At the same time, by correcting the protease addition ratio, the quality of the prepared oat rice is improved. Through the above method, this invention further improves the accuracy of oat rice preparation process control, thereby improving the oat rice preparation efficiency.

[0025] Furthermore, in this embodiment of the invention, a correction coefficient is determined by a data analysis module based on the GI value of the prepared oat groats and a preset GI value, thereby improving the accuracy of the oat groats preparation process. At the same time, this invention improves the quality of the prepared oat groats by correcting the proportion of protease added using the correction coefficient. Through the above methods, the accuracy of the oat groats preparation process control is further improved, thereby increasing the efficiency of oat groats preparation. Attached Figure Description

[0026] Figure 1 This is a schematic diagram of the low-GI oat rice preparation device according to an embodiment of the present invention; Figure 2 This is a side view of the low-GI oat rice preparation apparatus according to an embodiment of the present invention; Figure 3 This is a schematic diagram of the control mechanism in the low-GI oat rice preparation device according to an embodiment of the present invention; Figure 4 This is a flowchart of the low-GI oat rice preparation method according to an embodiment of the present invention; Figure 1 In the diagram, 1-first feed inlet, 2-several extrusion rollers, 3-second feed inlet, 4-first temperature sensor, 5-heating plate, 6-mixer, 7-first motor, 8-second motor, 9-screw extruder, 10-cooling chamber, 11-discharge port, 12-third feed inlet, 13-medium input port, 14-second temperature sensor, 15-first image detection device, 16-filter screen, 17-third motor, 18-second image detection device. Detailed Implementation

[0027] To make the objectives and advantages of the present invention clearer, the present invention will be further described below with reference to embodiments; it should be understood that the specific embodiments described herein are merely for explaining the present invention and are not intended to limit the present invention.

[0028] Preferred embodiments of the present invention will now be described with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely illustrative of the technical principles of the present invention and are not intended to limit the scope of protection of the present invention.

[0029] It should be noted that in the description of this invention, the terms "upper", "lower", "left", "right", "inner", "outer", etc., which indicate directions or positional relationships, are based on the directions or positional relationships shown in the accompanying drawings. This is only for the convenience of description and is not intended to indicate or imply that the device or element must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation of this invention.

[0030] Furthermore, it should be noted that, in the description of this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0031] Please see Figures 1-3 As shown, Figure 1 This is a schematic diagram of the low-GI oat rice preparation device according to an embodiment of the present invention. Figure 2 This is a side view of the low-GI oat rice preparation apparatus according to an embodiment of the present invention. Figure 3 This is a schematic diagram of the control mechanism in the low-GI oat rice preparation device according to an embodiment of the present invention.

[0032] An embodiment of the present invention provides a low-GI oat rice preparation apparatus, comprising: The extrusion chamber includes a first feed inlet 1 disposed on the upper part of the housing for receiving pre-treated oat groats, a plurality of extrusion rollers 2 disposed below the first feed inlet 1 for crushing the oat groats, and a filter screen 15 disposed below the plurality of extrusion rollers 2 for screening the crushed oat groats. The gelatinization chamber includes a second feed inlet 3 located below the filter screen 15 for receiving oat rice after being screened by the filter screen, a first temperature sensor 4 located on the side inside the gelatinization chamber for real-time detection of the internal temperature of the gelatinization chamber, a first image detection device 15 located outside the gelatinization chamber for detecting the gelatinization state, and several heating plates 5 located below the gelatinization chamber for increasing the temperature of the gelatinization chamber. The dough mixing chamber includes a second temperature sensor 14 located below the gelatinization chamber for real-time temperature detection, a mixer 6 located below the second temperature sensor 14 for stirring the gelatinized oat paste, a first motor 7 located at one end of the mixer for controlling the operation of the mixer, a medium input port 13 located on the side of the dough mixing chamber away from the motor for conveying the medium, and a second image detection device 18 located below the motor for detecting the roughness of the dough. The rice-making chamber includes a third feed inlet 12 located below the dough mixing chamber for receiving oat dough, a second motor 8 located below the feed inlet for controlling the operation of the screw extruder, a screw extruder 9 located below the motor for extruding oat rice, a cooling chamber 10 located below the rice-making chamber for cooling and drying oat rice, and a discharge port 11 located below the cooling chamber for outputting low-GI oat rice. The control mechanism (not shown in the figure) includes a data acquisition module connected to the first temperature sensor, the first image detection device, the second temperature sensor, and the second image detection device to acquire the temperature of the gelatinization chamber, the image of the oat paste, the temperature of the kneading chamber, and the image of the dough, and a data analysis module connected to the data acquisition module to analyze the temperature of the gelatinization chamber, the image of the oat paste, the temperature of the kneading chamber, and the image of the dough acquired by the data acquisition module.

[0033] In this embodiment of the invention, the first image detection device and the second image detection device employ a binocular camera.

[0034] Specifically, the pretreatment includes peeling and separating the oats, and then washing, removing impurities, and soaking the treated oat groats to obtain pretreated oat groats; the medium includes, but is not limited to, "protease, fruit acid, and water".

[0035] Specifically, in this embodiment of the invention, oats are dehulled, washed, and impurities removed to obtain screened oat groats. The screened oat groats are then soaked in water for several hours. The gelatinization time of the oat groats after soaking is greatly shortened by the above method, which improves the preparation efficiency of oat groats. At the same time, the pretreated oat groats are of better quality, thus obtaining high-quality low-GI oat groats.

[0036] Specifically, the data analysis module determines the distance between several extrusion rollers by determining the distance L between several extrusion rollers based on the thickness of the oat grains. The distance L is set to 50%-65% of the thickness of the oat grains. The above value is not limited to this, and those skilled in the art can also adjust the value according to actual needs.

[0037] Specifically, the embodiments of the present invention improve the gelatinization efficiency of oat groats by using several extrusion rollers to crack them, thereby greatly shortening the time for the entire device to prepare low-GI oat groats. At the same time, by cracking the oat groats to expose the internal germ, the contact area between the oat groats and the outside world is increased, thereby shortening the processing time of the oat groats and greatly improving the efficiency of oat groat preparation.

[0038] Specifically, the data analysis module screens surface-cracked oat groats by determining the mesh size of the filter sieve based on the average size of the oat groats, where the mesh size is set to the average value of the oat groats. When the data analysis module determines that the oat groats can pass through the filter sieve, it determines to gelatinize the oat groats. When the data analysis module determines that the oat groats cannot pass through the filter sieve, it determines to remove the oat groats from the device. The above values ​​are not limited to these, and those skilled in the art can adjust the values ​​according to actual needs.

[0039] Specifically, in this embodiment of the invention, the mesh size of the filter sieve is determined based on the average size of the oat groats using a data analysis module, which improves the accuracy of the oat groats preparation process. Furthermore, by screening the oat groats, oat groats that meet the standards are obtained. This invention provides oat groats as raw materials for the following processing steps with short processing time requirements, shortens the oat groats processing time, and greatly improves the overall preparation efficiency of the device.

[0040] Specifically, the data analysis module determines whether to adjust the distance between the extrusion rollers based on the comparison between the gelatinization state evaluation value P of the oat rice and the preset gelatinization state evaluation value P0 under preset conditions. If P≤P0, the data analysis module determines to adjust the distance between the plurality of extrusion rollers; If P > P0, the data analysis module determines that the distance between the extrusion rollers should not be adjusted. The preset condition is that the oat rice enters the gelatinization chamber and gelatinizes for a preset time, which is 3 hours. The preset gelatinization state evaluation value is set to 0.8. The above value is not limited to this, and those skilled in the art can also adjust the value according to actual needs.

[0041] Specifically, the data analysis module calculates the gelatinization state evaluation value according to the following formula, and sets it as follows: ; Where D represents the diameter of the largest bubble, and D0 represents the preset diameter, which is one-third of the length of the gelatinization chamber; The value represents the weight of the bubble diameter in relation to the gelatinization state evaluation value, and is set to 0.58; W represents the number of bubbles generated per unit, and W0 represents the preset number of bubbles, which is set to 3. The value represents the weight of the gelatinization time in the gelatinization state evaluation value, and is 0.42. However, the value is not limited to this, and those skilled in the art can adjust the value according to actual needs.

[0042] Specifically, in this embodiment of the invention, the distance between several extrusion rollers is adjusted based on the comparison between the gelatinization state evaluation value of oat groats and the preset gelatinization state evaluation value using a data analysis module. This improves the control precision of the oat groats processing process and significantly shortens the time required to adjust the oat groats preparation process. Through the above method, this invention further improves the accuracy of the oat groats preparation process, allows for more flexible adjustments to the oat groats processing process according to actual needs, and greatly improves the efficiency of oat groats preparation.

[0043] Specifically, under the condition of adjusting the distance between the plurality of extrusion rollers, the data analysis module calculates the adjustment coefficient K based on the difference between the gelatinization state evaluation value and the preset gelatinization state evaluation value; ; The distance between the adjusted extrusion rollers is set to L' = K × L.

[0044] Specifically, in this embodiment of the invention, the distance between several extrusion rollers is adjusted by determining the adjustment coefficient based on the difference between the gelatinization state evaluation value and the preset gelatinization state evaluation value through a data analysis module. This improves the accuracy of the oat gluten preparation process. At the same time, the adjustment of the distance between the extrusion rollers is convenient and quick, which greatly shortens the adjustment time of the device in the traditional method and greatly improves the efficiency of oat gluten preparation. Through the above method, this invention further improves the accuracy of oat gluten preparation process control.

[0045] Specifically, the data analysis module determines the working mode of the dough mixing chamber under preset conditions based on the comparison result of the difference A between the gelatinization state evaluation value and the preset gelatinization state evaluation value and the preset difference △A. If A > △A, the data analysis module determines that the mixing chamber operates in the first working mode; If A≤△A, the data analysis module determines that the mixing chamber operates in the second working mode; The preset difference ΔA is set to 0.1. The preset condition is that the oat rice has been gelatinized and transported from the gelatinization chamber to the dough mixing chamber. The above value is not limited to this, and those skilled in the art can adjust the value according to actual needs.

[0046] Specifically, in the first working mode, the control unit controls the motor-driven mixer to process the oat paste at a first mixing speed and controls the dough mixing chamber at a first temperature; in the second working mode, the control unit controls the motor-driven mixer to process the oat paste at a second mixing speed. Among them, the first stirring speed is greater than the second stirring speed, and the first temperature is greater than the maximum temperature for oat rice gelatinization.

[0047] In this embodiment of the invention, the temperature of the kneading chamber in the second working mode is the optimal activity temperature of the selected protease, preferably 40 degrees Celsius.

[0048] Specifically, when the temperature of the kneading chamber is cooled to within the activity temperature range of the protease, the data analysis module calculates the mass of the added protease H1 and the mass of the fruit acid H2 based on the mass H of the oat paste, where H1 = 0.1 × H and H2 = 0.12 × H.

[0049] Specifically, the embodiments of the present invention employ a bioprocessing method to reduce the glycemic index (GI) of oat groats, thereby improving the safety of consuming oat groats. Furthermore, the present invention uses a data analysis module to adjust the temperature of the gelatinization chamber in real time, thereby ensuring the activity of proteases and improving the precision of oat groat preparation. Through the above methods, the preparation efficiency of oat groats and the precision of oat groat preparation process control are further improved.

[0050] Specifically, the data analysis module determines the qualification of the oat rice processing process based on the comparison result of dough roughness G and preset roughness G0 under preset conditions. If G≥G0, the data analysis module determines that the processing procedure is unqualified; If G < G0, the data analysis module determines that the processing is qualified; The value of G0 is 40. The preset condition is that the oat paste and dough are completed. The above value is not limited to this. Those skilled in the art can also adjust the value according to actual needs.

[0051] Specifically, the dough roughness is calculated and set according to the following formula: ; Wherein, V represents the number of protrusions or pits within the sampling length, Hi represents the height of the i-th protrusion or pit, H0 represents the preset height, which is the distance between the smooth part of the sample and the height of the bottom surface of the sampling chamber, Hmax represents the highest height of the protrusion within the sampling length, Hmin represents the lowest height of the pit within the sampling length, V1 represents the number of selected protrusions and pits, H1j represents the height of the j-th protrusion, and H2j represents the height of the j-th pit.

[0052] Specifically, if the oat groats processing is substandard, the data analysis module determines to increase the mixing time of the oat paste in the kneading chamber next time and adjust the amount of water added to the kneading chamber; if the oat groats processing is satisfactory, the data analysis module determines to maintain the original oat groats processing procedure.

[0053] Specifically, in this embodiment of the invention, the quality of the oat rice processing process is determined by assessing the state of the dough. Simultaneously, the data analysis module uses the quality assessment to determine whether adjustments should be made to the next oat rice processing step, thereby improving the quality of the prepared oat rice. Through the above method, the precision of control during the oat rice preparation process is further improved.

[0054] Specifically, the data analysis module determines the adjustment of the protease addition ratio based on the comparison result of the obtained GI value N of oat rice and the preset GI value N0 under preset conditions; When N≥N0, the data analysis module determines the adjustment of the addition ratio of the protease; When N < N0, the data analysis module determines that the addition ratio of the protease should not be adjusted. The value of N0 is set to 55. The preset condition is that the low-GI oat rice has been prepared. The above value is not limited to this, and those skilled in the art can adjust the value according to actual needs.

[0055] Specifically, in this embodiment of the invention, the data analysis module determines the adjustment of the protease addition ratio based on the comparison between the GI value of the prepared oat rice and the preset GI value, thereby improving the accuracy of oat rice preparation. At the same time, by adjusting the protease addition ratio, the quality of the prepared oat rice is improved. Through the above method, the present invention further improves the accuracy of oat rice preparation process control, thereby improving the oat rice preparation efficiency.

[0056] Specifically, when adjusting the proportion of the protease added, the data analysis module determines the adjustment coefficient F based on the GI value. ; The adjusted protease addition ratio was set to H' = F × C.

[0057] Specifically, in this embodiment of the invention, the adjustment coefficient is determined by the data analysis module based on the GI value of the prepared oat groats and the preset GI value, thereby improving the accuracy of the oat groats preparation process. At the same time, the invention improves the quality of the prepared oat groats by adjusting the proportion of protease added through the adjustment coefficient. Through the above methods, the accuracy of the oat groats preparation process control is further improved, thereby improving the efficiency of oat groats preparation.

[0058] Please see Figure 4 As shown, it is a flowchart of the low-GI oat rice preparation method of an embodiment of the present invention.

[0059] The method for preparing low-GI oat rice according to embodiments of the present invention includes: Step S1: Pre-treat the oats and pour the pre-treated oat groats into the device through the first feed inlet; Step S2: Use several extrusion rollers to crack the surface of the oat rice; Step S3: The data analysis module determines the adjustment of the distance between several extrusion rollers based on the comparison result between the gelatinization state evaluation value and the preset gelatinization state evaluation value. Step S4: The data analysis module determines the working mode of the dough mixing chamber based on the comparison between the difference between the gelatinization state evaluation value and the preset gelatinization state evaluation value and the preset difference. Step S5: The data analysis module determines the passability of the oat rice processing process based on the comparison results between the dough roughness and the preset roughness. Step S6: The data analysis module determines the correction of the protease ratio based on the comparison between the GI value of the prepared oat rice and the preset GI value.

[0060] Example 1: 50g of oat rice was added to a preparation device, along with 5g of protease, 4g of fruit acid, and 100g of water to obtain low-GI oat rice.

[0061] Example 2: 100g of oat rice was added to the preparation device, along with 10g of protease, 8g of fruit acid, and 200g of water to obtain low-GI oat rice.

[0062] Experiment 1: Determination of the glycemic index of oat rice in this invention on the human body Twelve people were randomly divided into three groups of four, and each group was labeled. The oat rice prepared in each embodiment, ordinary oat rice, and oat rice prepared in the background art were fed to each person in the same amount. The intervals for measuring the glycemic index after the six people in one embodiment consumed oat rice were set to 30 minutes, 60 minutes, and 90 minutes, respectively. The glycemic index of the human body at each time period was obtained. The specific parameters are shown in the table below.

[0063]

[0064] In the table above, A represents the oat groats prepared according to the present invention, B represents ordinary oat groats, and C represents oat groats prepared in the background art. By comparing the two embodiments, it can be seen that the oat groats prepared according to the present invention have a lower GI value.

[0065] The technical solution of the present invention has been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of the present invention.

[0066] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A low-GI oat rice preparation device, characterized in that, include: The extrusion chamber includes a first feed inlet located at the top for receiving pre-treated oat groats, a plurality of extrusion rollers located below the first feed inlet for crushing the oat groats, and a filter screen located below the plurality of extrusion rollers for screening the crushed oat groats. The gelatinization chamber includes a second feed inlet located below the filter screen for receiving the screened oat rice, a first temperature sensor located on the side inside the gelatinization chamber for real-time detection of the interior of the gelatinization chamber, a first image detection device located outside the gelatinization chamber for detecting the gelatinization state, and several heating plates located below the gelatinization chamber for increasing the temperature of the gelatinization chamber. The dough mixing chamber includes a second temperature sensor located below the gelatinization chamber for real-time temperature detection, a mixer located below the temperature sensor for stirring the gelatinized oat solution, a first motor located at one end of the mixer for controlling its operation, a medium inlet located on the side of the dough mixing chamber away from the motor for conveying a medium, and a second image detection device located below the motor for detecting dough roughness; wherein the medium is a protease. The rice-making chamber includes a third feed inlet located below the dough-mixing chamber for receiving materials, a second motor located below the feed inlet for controlling the operation of the screw extruder, a screw extruder located below the motor for extruding oat groats, a cooling chamber located below the rice-making chamber for cooling and drying the oat groats, and an outlet located below the cooling chamber for outputting low-GI oat groats. A control mechanism includes a data acquisition module connected to a first temperature sensor, a first image detection device, a second temperature sensor, and a second image detection device to acquire the temperature of the gelatinization chamber, an image of the oat paste, the temperature of the kneading chamber, and an image of the dough; and a data analysis module connected to the data acquisition module to analyze the acquired temperature of the gelatinization chamber, the image of the oat paste, the temperature of the kneading chamber, and the image of the dough to determine the gelatinization state of the oat paste in the gelatinization chamber and the roughness of the dough in the kneading chamber. The data analysis module analyzes the oat paste image detected by the first image detection device under preset conditions to determine the gelatinization state evaluation value of the oat rice. When the gelatinization state evaluation value is less than or equal to the preset gelatinization state evaluation value, it determines to adjust the distance between the plurality of extrusion rollers, or when the gelatinization state evaluation value is greater than the preset gelatinization state evaluation value, it determines not to adjust the distance between the plurality of extrusion rollers. Under the condition of adjusting the distance between the plurality of extrusion rollers, the data analysis module adjusts the distance between the plurality of extrusion rollers with an adjustment coefficient; The data analysis module analyzes the dough state image detected by the second image detection device under preset conditions to determine the roughness of the dough. If the roughness of the dough is greater than or equal to the preset roughness, the oat rice processing process is deemed unqualified; or, if the roughness of the dough is less than the preset roughness, the oat rice processing process is deemed qualified.

2. The low-GI oat rice preparation apparatus according to claim 1, characterized in that, The data analysis module determines the working mode of the dough chamber based on the comparison between the difference between the gelatinization state evaluation value and the preset gelatinization state evaluation value and the preset difference, without adjusting the distance between the extrusion rollers.

3. The low-GI oat rice preparation apparatus according to claim 2, characterized in that, The data analysis module determines the difference between the gelatinization state evaluation value and the preset gelatinization state evaluation value under preset conditions, so as to determine that the dough mixing chamber operates in a first working mode when the difference is greater than the preset difference. The first working mode includes processing the oat paste at a first stirring speed and a first temperature.

4. The low-GI oat rice preparation apparatus according to claim 3, characterized in that, The data analysis module determines the difference between the gelatinization state evaluation value and the preset gelatinization state evaluation value under preset conditions, so as to determine that the dough mixing chamber operates in a second working mode under the condition that the difference is less than or equal to the preset difference. The second working mode includes processing the paste oats at a second stirring speed.

5. The low-GI oat rice preparation apparatus according to claim 4, characterized in that, If the oat rice processing is substandard, the data analysis module determines to adjust the next low-GI oat rice preparation process, including increasing the mixing time in the kneading chamber and lowering or raising the temperature; if the oat rice processing is satisfactory, the data analysis module determines to maintain the original oat rice processing process.

6. The low-GI oat rice preparation apparatus according to claim 5, characterized in that, The data analysis module analyzes the GI value of the obtained oat rice under preset conditions to determine the adjustment of the protease addition ratio. It determines to adjust the protease addition ratio when the GI value of the oat rice is greater than or equal to the preset GI value, or determines not to adjust the protease addition ratio when the GI value of the oat rice is less than the preset GI value.

7. A method for preparing low-GI oat rice using the low-GI oat rice preparation apparatus according to any one of claims 1-6, characterized in that, include: Step S1: Pre-treat the oats and pour the pre-treated oat groats into the device through the first feed inlet; Step S2: Use several extrusion rollers to crack the surface of the oat rice; Step S3: The data analysis module determines the adjustment of the distance between several extrusion rollers based on the comparison result between the gelatinization state evaluation value and the preset gelatinization state evaluation value. Step S4: The data analysis module determines the working mode of the dough mixing chamber based on the comparison between the difference between the gelatinization state evaluation value and the preset gelatinization state evaluation value and the preset difference. Step S5: The data analysis module determines the passability of the oat rice processing process based on the comparison results between the dough roughness and the preset roughness. Step S6: The data analysis module determines the correction of the protease ratio based on the comparison between the GI value of the prepared oat rice and the preset GI value.

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