Multi-purpose slightly-ground oat kernels and production method thereof

Abstract

The invention provides multi-purpose slightly-ground oat kernels and a production method thereof. The production method comprises the following steps of removing lignified outer coats of oat kernels,passivating the activity of lipase and the activity of peroxidase through performing oat steaming twice and performing oat baking treatment once, performing high-temperature heat-moisture treatment sothat starch is 100% gelatinized, and then performing slight grinding so as to obtain granules of which the thickness is 1.0-1.8mm. According to the processing method of the multi-purpose slightly-ground oat kernels, the lignified outer coats of oat are removed through brushing the oat, so that digestion by intestinal tracts is facilitated; the activity of the lipase and the activity of the peroxidase are passivated through performing oat steaming twice and performing oat baking treatment once, so that the storage stability of products is strengthened, and the quality guarantee period is prolonged; besides, the starch can be gelatinized through the high-temperature heat-moisture treatment, so that the steaming time of the products is greatly shortened; and the ageing properties of the products can be improved through the slight grinding, so that the steaming time is further shortened, and besides, the situation that the products have slightly glutinous mouth feel, and chewiness and elasticity is guaranteed. The multi-purpose oat kernels disclosed by the invention not only are suitable for being applied to processing of foods of cooked rice, porridge and soup, or coarse cereal porridge and the like, but also can be matched with foods of milk, beverages and the like.

Description

technical field [0001] The invention belongs to the field of agricultural product processing research, and specifically relates to a method for processing oat kernels, in particular to a method of producing oat kernels with high nutritional value, convenient eating, and multi- The production method of oat kernel. Background technique [0002] Oats are a characteristic multigrain crop with therapeutic functions. The total amount of protein, fat, minerals and unsaturated fatty acids in oats ranks first among grains, especially the water-soluble dietary fiber - β-glucan, which has obvious effects on maintaining blood sugar balance and inhibiting the absorption of cholesterol Oatmeal has the highest content in cereals. A large number of animal experiments and human experiments have shown that oatmeal has the effect of lowering serum cholesterol. In 1997, the U.S. Food and Drug Administration (FDA) determined that oat water-soluble dietary fiber can reduce the occurrence of car...

AI Technical Summary

Problems solved by technology

However, oatmeal is only a breakfast food and does not conform to the eating habits of Chinese people; as a whole grain food, oatmeal has problems such as short shelf life, indigestibility, and long cooking time, and is not well accepted by consumers; in addition, the market The quality of oatmeal products on the website is uneven, and it contains more impurities, which affects the taste of consumers. There are few products that can meet the needs of easy digestion, complete nutrition and improved cooking performance.

[0004] The epidermis of oatmeal is an important part where functional components such as β-glucan are concentrated, and it is also the main barrier to block water and heat conduction during cooking, making it difficult to cook, and the exocarp is lignified, with high crude fiber content, which is not conducive to digestion. Therefore, it has become a key link in the process of processing; in addition, oats have high fat content and high lipase activity. If they are not properly treated, it will easily lead to hay fever in the process of product distribution and storage.

[0005] At present, there are some patents on the processing of oatmeal or oatmeal that have been authorized or announced in China, mainly including: a processing method of oatmeal (application number: 201110224974.4), which uses special equipment to break the skin of oat grains, However, the lignified exocarp of the oat grain is basically retained, which is not conducive to digestion, and is uncomfortable for those with weak gastrointestinal function; a processing method of naked oat rice with whole germ (application number: 201510167005.8). Deep peeling makes the loss of β-glucan and other nutrients seriously reduce its nutritional value; and the oat rice is not subjected to high-temperature enzyme inactivation, so it is difficult to ensure the storage quality of the product; a processing method for oat rice (application number: 200610042891.2 ), this technology uses a peeling machine to peel the oat grains, but the peeling rate is small (about 6%), and most of the oat skins are kept intact, which is not conducive to the gelatinization of oat rice during the cooking process, and the cooking time is long , and the rice made is not easy to chew, and the human body is not easy to absorb; a low GI fast-cooked oat rice with germ and its processing method (application number: 201610658741.8), the patent uses boiler superheated steam to kill enzymes (treatment temperature is 200°C for 2 to 4 minutes), the treatment time is short, it is difficult to passivate lipase and peroxidase completely, and the starch inside the oat grain cannot be completely gelatinized, which has a limited effect on prolonging the shelf life of the product and improving the cooking characteristics, and cannot be done It can not be directly used in yogurt, beverages and other products because it has the effect of instant eating, and the use is single, and the cost of enzyme inactivating equipment is high

[0006] Generally speaking, none of the above patents can meet the following three points at the same time: first: remove the lignified cellulose of the outer skin and retain its nutritional content; second: improve the cooking characteristics of oat rice and shorten the cooking time; third: sterilize the oat Enzyme treatment to ensure the storage stability of the product

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