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Oatmeal and processing method thereof

A processing method and technology of oatmeal, applied in the fields of food science, application, food ingredients, etc., can solve the problems of stickiness, non-crisp taste of oatmeal, loose material particles, etc. Even taste effect

Inactive Publication Date: 2020-09-11
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art aimed at, oatmeal is simply mixed with materials such as fruits and nuts, which may easily cause the taste of oatmeal products to be not crispy in the later stage, and even some material particles are too loose, resulting in sticky teeth when eating

Method used

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  • Oatmeal and processing method thereof
  • Oatmeal and processing method thereof
  • Oatmeal and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The present embodiment provides a kind of oatmeal processing method, comprises:

[0041] S1: Prepare nut kernels

[0042] Specifically, the nut kernels selected in this embodiment are walnut kernels, almond kernels, cashew nut kernels and hazelnut kernels, and nut kernels with substantially the same size are selected by a screening machine, put into a baking equipment, and the nut kernels are roasted , wherein the baking temperature is 85° C., and the baking time is 6 hours; the moisture content of the nut kernel is controlled to be 1%; the water activity threshold range of the nut kernel is controlled to be 0.4. Preferably, the walnut kernels are picked and blanched to remove astringency for 1 minute, and then baked to remove the astringency of the walnut kernels and improve the taste of the product.

[0043] S2: Prepare dried fruit

[0044] Specifically, the dried fruit selected in this embodiment includes raisins, banana chips, coconut chips and dried cranberries. ...

Embodiment 2

[0065] It differs from Example 1 in that:

[0066] S1: Prepare nut kernels

[0067] Specifically, the nut kernels selected in this example are walnut kernels, almond kernels and cashew nut kernels. Nut kernels with substantially the same size are selected by a screening machine and put into a baking device to bake the nut kernels. The roasting temperature is 100° C., and the roasting time is 5 hours; the moisture content of the nuts is controlled to be 2%; the water activity threshold range of the nuts is controlled to be 0.5. Preferably, the walnut kernels are picked and blanched to remove astringency for 3 minutes, and then baked to remove the astringency of the walnut kernels and improve the taste of the product.

[0068] S2: Prepare dried fruit

[0069] Specifically, the dried fruit selected in this embodiment includes raisins, banana chips, coconut chips and dried cranberries. Select dried fruits with substantially the same size through a screening machine, put them in...

Embodiment 3

[0082] It differs from Example 1 in that:

[0083] S1: Prepare nut kernels

[0084] Specifically, the nut kernels selected in this example are walnut kernels and hazelnut kernels. Nut kernels with substantially the same size are selected by a screening machine, put into a baking equipment, and the nut kernels are baked, wherein the baking temperature is 115°C , the baking time is 3h; the water content of the nut kernel is controlled to be 2.5%; the water activity of the nut kernel is controlled to be 0.5. Preferably, the walnut kernels are picked and blanched to remove the astringency for 5 minutes, and then baked to remove the astringency of the walnut kernels and improve the taste of the product.

[0085] S2: Prepare dried fruit

[0086] Specifically, the dried fruit selected in this embodiment includes raisins, banana chips, coconut chips and dried cranberries. Select dried fruits with substantially the same size through a screening machine, put them into a baking device...

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Abstract

The invention discloses oatmeal and a processing method thereof, and belongs to the technical field of oatmeal processing. The method comprises the steps: baking pre-prepared nut meat, dried fruit andoat grain crisps separately, controlling the water activity of the nut meat, dried fruit and oat grain crisps within thresholds so as to keep the water activity of the three raw materials at a roughly same level and no water migration among one another and maintain the tissue structural forms of the three raw materials firm, and then mixing the nut meat, dried fruit and oat grain crisps so as tomake the finished oatmeal crispy. The original forms of the material particles are maintained, no adhesion to one another is caused, and the problems of tooth sticking and insufficient crispness during eating of oatmeal can be solved.

Description

technical field [0001] The invention belongs to the technical field of oatmeal processing, and more specifically relates to an oatmeal and a processing method thereof. Background technique [0002] Most of the oatmeal sold in the market are ordinary oatmeal and flavored oatmeal, and their main raw materials are oatmeal. Oats are nutritious and a good source of grains. But the food consumption form of existing oats is single, and kind is limited, mainly is that oats and condiment compound form, thereby nutritional labeling is also very single. The "Dietary Guidelines for Chinese Residents" promulgated in 2016 mentioned that "food is diverse and grain-based". It is required to consume 50-150g of whole grains and miscellaneous beans per day. Therefore, a single oatmeal cannot meet the nutritional needs of people in modern society. [0003] At present, a kind of fruit oatmeal is disclosed in the prior art, which includes a compound oatmeal made from five kinds of grains incl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/174A23L25/00A23L19/00A23L5/10A23L29/30
CPCA23V2002/00A23L5/10A23L7/174A23L19/00A23L25/00A23L29/30A23V2250/5114A23V2250/712
Inventor 齐路路张书光汪英朱勇生
Owner CHACHA FOOD CO LTD
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