阅读说明：本技术 一种低温耦合熟化燕麦片的制备方法 (Preparation method of low-temperature coupling cooked oatmeal ) 是由 刘东锋 于霞 于 2020-04-28 设计创作，主要内容包括：本发明提供一种低温耦合熟化燕麦片的制备方法,包括以下步骤：(1)清理筛选；(2)碾皮抛光；(3)籽皮分离；(4)燕麦麸皮处理,将燕麦麸皮进行高压蒸汽灭酶,经低温冷冻、超声溶出、复合酶制剂酶解、醇沉,再将沉淀物干燥粉碎,得到处理后的燕麦麸皮粉末；(5)燕麦米处理,燕麦米采用水蒸气熏蒸后,与处理后的燕麦麸皮粉末混合,筛出燕麦米,轧片,再烘焙熟化,得到所述燕麦片。本发明通过将燕麦麸皮和燕麦米分别进行处理,降低了燕麦米熟化的温度和时间；通过冷冻处理、超声溶出结合复合酶制剂对燕麦麸皮进行酶解处理,不仅提高麸皮中水溶性膳食纤维的含量,也去除了麸皮中的苦涩呈味物,提高了燕麦的食用品质。(The invention provides a preparation method of low-temperature coupling cooked oatmeal, which comprises the following steps: (1) cleaning and screening; (2) grinding and polishing the skin; (3) separating seed and peel; (4) treating oat bran, namely performing high-pressure steam enzyme deactivation on the oat bran, performing low-temperature freezing, ultrasonic dissolution, enzymolysis by using a complex enzyme preparation, alcohol precipitation, drying and crushing a precipitate to obtain treated oat bran powder; (5) and (3) treating the oat, namely fumigating the oat by using water vapor, mixing the oat with the treated oat bran powder, screening the oat, rolling the oat into pieces, and baking and curing the rolled oat to obtain the oatmeal. The oat bran and the oat rice are respectively treated, so that the temperature and the time for curing the oat rice are reduced; the oat bran is subjected to enzymolysis treatment by combination of freezing treatment, ultrasonic dissolution and a complex enzyme preparation, so that the content of water-soluble dietary fibers in the bran is increased, bitter and astringent taste substances in the bran are removed, and the edible quality of the oat is improved.)

1. A preparation method of low-temperature coupling cooked oatmeal is characterized by comprising the following steps:

(1) cleaning and screening, namely cleaning and removing impurities in the oat;

(2) performing hull grinding and polishing, namely performing hull grinding and polishing treatment on the oat by adopting a hull grinding machine, and controlling the peeling rate to be 6-12% by regulating and controlling the polishing time;

(3) separating the seed and the peel, and separating and collecting oat bran and oat rice obtained after peeling;

(4) treating oat bran, namely performing high-pressure steam enzyme deactivation on the oat bran, cooling, adding water, performing ultrasonic dissolution, adding a complex enzyme preparation compounded by alpha-amylase, cellulase and neutral protease after ultrasonic treatment for enzymolysis to obtain an enzymolysis mixture, adding an alcohol solution with the volume of 1-2 times that of the mixture system after the enzymolysis is finished, performing centrifugal filtration on precipitates, leaching the precipitates with alcohol and water respectively, drying the precipitates, and crushing the precipitates to obtain treated oat bran powder;

(5) and (3) treating the oat, namely fumigating the oat by using water vapor, adding the treated oat bran powder, mixing, screening the oat, rolling the oat into sheets in a roll mill, and baking and curing the rolled sheets to obtain the oatmeal.

2. The method as claimed in claim 1, wherein the step of cleaning and screening comprises: cleaning and screening to remove large impurities and small impurities; the air draft channel removes light impurities; the vibration stone remover separates stones and heavy particles; removing grass seeds and heterogeneous grains by a bag hole separator; separating out small oat by a cylinder classifier.

3. The method for preparing low-temperature coupled cooked oatmeal as claimed in claim 1, wherein the oat bran is subjected to low-temperature freezing treatment after enzyme deactivation and cooling, and water is added after natural thawing, wherein the freezing temperature of the low-temperature freezing is 18 ℃ below zero to 22 ℃ below zero, and the freezing time is 1-2 h.

4. The method as claimed in claim 3, wherein the oat bran is added to water at a ratio of 2-5 after natural thawing.

5. The method for preparing low-temperature coupled cooked oatmeal as claimed in claim 1, wherein the ultrasonic digestion power is 0.6-2kW, and the ultrasonic time is 10-30 min.

6. The method for preparing low-temperature coupled cooked oatmeal as claimed in claim 1, wherein the ratio of alpha-amylase, cellulase and neutral protease in the complex enzyme preparation is (2.0-2.4): 1: (1.2-1.6), the dosage ratio of the cellulase to the oat bran is 40-80U/g, the enzymolysis temperature is 30-50 ℃, and the enzymolysis time is 30-60 min.

7. The method as claimed in claim 1, wherein the alcohol solution is an ethanol solution with a concentration of 70-100%.

8. The method as claimed in claim 1, wherein the temperature of the fumigating water vapor is at 100-110 deg.C for 10-60 s.

9. The method as claimed in claim 1, wherein the rolled oat is baked and cooked by microwave treatment at a power of 500W, a thickness of the layer of the rolled oat is less than 2cm, and the cooking time is 1-10 min.

Technical Field

The invention relates to the technical field of oat ripening, in particular to a preparation method of low-temperature coupling-ripening oatmeal.

Background

Oats are important grains rich in protein, fat, dietary fiber and micronutrients, and also contain saponins which are deficient in other cereals and have important physiological functions for human health, including: (1) a weight-losing function; (2) the immunity of the human body is improved; (3) prevention and treatment effects on diabetes; (4) promoting colon function, and preventing colon cancer; (5) has the functions of preventing and treating cardiovascular diseases and is widely applied in the food industry.

The oat kernel has a protective skin layer on the surface, namely the oat bran contains more fibers, is hard and compact in texture and is bitter and rough, so that the oat is difficult to chew and has poor taste and is difficult to cause appetite of people; on the other hand, the bran also makes the oat difficult to absorb water, higher curing temperature and long curing time are needed during curing, the curing is time-consuming and difficult to cure, and the nutritional quality is reduced.

In order to improve the edible quality of the oat, the external oat bran can be removed, but the oat bran not only contains various nutrient components, but also loses various nutrient components contained in the oat bran while removing the skin layer, wherein the oat contains most dietary fibers.

Disclosure of Invention

Aiming at the problems, the invention provides a preparation method of low-temperature coupling cooked oatmeal in order to improve the cooking and eating quality of oat and improve the commodity value of oat according to the market demand.

The purpose of the invention is realized by adopting the following technical scheme:

a preparation method of low-temperature coupling cooked oatmeal comprises the following steps:

(1) cleaning and screening, namely cleaning and removing impurities in the oat;

(2) performing hull grinding and polishing, namely performing hull grinding and polishing treatment on the oat by adopting a hull grinding machine, and controlling the peeling rate to be 6-12% by regulating and controlling the polishing time;

(3) separating the seed and the peel, and separating and collecting oat bran and oat rice obtained after peeling;

(4) treating oat bran, namely performing high-pressure steam enzyme deactivation on the oat bran, cooling, adding water, performing ultrasonic dissolution, adding a complex enzyme preparation compounded by alpha-amylase, cellulase and neutral protease after ultrasonic treatment for enzymolysis to obtain an enzymolysis mixture, adding an alcohol solution with the volume of 1-2 times that of the mixture system after the enzymolysis is finished, performing centrifugal filtration on precipitates, leaching the precipitates with alcohol and water respectively, drying the precipitates, and crushing the precipitates to obtain treated oat bran powder;

(5) and (3) treating the oat, namely fumigating the oat by using water vapor, adding the treated oat bran powder, mixing, screening the oat, rolling the oat into sheets in a roll mill, and baking and curing the rolled sheets to obtain the oatmeal.

Preferably, the cleaning and screening step comprises: cleaning and screening to remove large impurities and small impurities; the air draft channel removes light impurities; the vibration stone remover separates stones and heavy particles; removing grass seeds and heterogeneous grains by a bag hole separator; separating out small oat by a cylinder classifier.

Preferably, the oat bran is subjected to low-temperature freezing treatment after enzyme deactivation and cooling, and water is added after natural thawing, wherein the freezing temperature of low-temperature freezing is 18-22 ℃ below zero, and the freezing time is 1-2 h.

Preferably, the oat bran is added with water at a feed-liquid ratio of 2-5 after naturally thawing.

Preferably, the ultrasonic digestion power is 0.6-2kW, and the ultrasonic time is 10-30 min.

Preferably, the ratio of the alpha-amylase, the cellulase and the neutral protease in the compound enzyme preparation is (2.0-2.4): 1: (1.2-1.6), the dosage ratio of the cellulase to the oat bran is 40-80U/g, the enzymolysis temperature is 30-50 ℃, and the enzymolysis time is 30-60 min.

Preferably, the alcohol solution is an ethanol solution, and the concentration of the ethanol solution is 70-100%.

Preferably, the temperature of the fumigation water vapor is 100-110 ℃, and the fumigation time is 10-60 s.

Preferably, baking and cooking the rolled oat by a microwave treatment method, wherein the microwave power is 500W, the thickness of oat layer is less than 2cm, and the cooking time is 1-10 min.

The invention has the beneficial effects that:

(1) the oat bran and the oat rice are separated through the hull grinding treatment and are respectively treated, so that the curing temperature and time of the oat rice are reduced to the maximum extent; the oat bran is subjected to enzymolysis treatment by combination of freezing treatment and ultrasonic dissolution and a complex enzyme preparation, so that the content of water-soluble dietary fibers in the bran is increased, bitter taste in the bran can be removed, and the edible quality of the oat is improved.

(2) The treated oat bran is mixed with the oat rice, so that the oat bran is coated on the surface of the oat rice, the whole-grain nutrition of the oat is well reserved, the full utilization of the nutrition of the oat is ensured while the taste of the oat is pursued, and the scientific and sustainable utilization of oat resources is realized.

Detailed Description

The invention is further described with reference to the following examples.

The embodiment of the application relates to a preparation method of low-temperature coupling cooked oatmeal, which comprises the following steps:

(1) cleaning and screening, namely cleaning and removing impurities in the oat;

oat raw materials usually contain impurities, and the food quality requirement is high, so the cleaning section is particularly important and must be cleaned and screened;

(2) performing hull grinding and polishing, namely performing hull grinding and polishing treatment on the oat by adopting a hull grinding machine, and controlling the peeling rate to be 6-12% by regulating and controlling the polishing time;

if the polishing time is too long, the peeling rate of the oat is higher, so that the loss of the applied substances of the oat bran layer, particularly the aleurone layer, is larger, and the excessively low peeling rate causes excessive bran residues to influence the cooking and eating mouthfeel of the oat, so that the proper peeling rate can furthest reserve the nutrient components of the oat and improve the color and the mouthfeel of the product;

(3) separating the seed and the peel, and separating and collecting oat bran and oat rice obtained after peeling;

(4) treating oat bran, namely performing high-pressure steam enzyme deactivation on the oat bran, cooling, adding water, performing ultrasonic dissolution, adding a complex enzyme preparation compounded by alpha-amylase, cellulase and neutral protease after ultrasonic treatment for enzymolysis to obtain an enzymolysis mixture, adding an alcohol solution with the volume of 1-2 times that of the mixture system after the enzymolysis is finished, performing centrifugal filtration on precipitates, leaching the precipitates with alcohol and water respectively, drying the precipitates, and crushing the precipitates to obtain treated oat bran powder;

the oat bran contains more fibers including a large amount of insoluble dietary fibers, and in order to further improve the content of the water-soluble dietary fibers in the oat bran, the oat bran is subjected to enzymolysis treatment by adopting a complex enzyme preparation compounded by a plurality of biological enzymes, so that part of the insoluble dietary fibers in the oat bran can be converted into the water-soluble dietary fibers, the content of the water-soluble dietary fibers in the oat bran is improved, the mouthfeel is further improved, the subsequent eating is convenient, and the soaking and boiling time is shortened;

the oat bran is hard and compact in texture, so that the enzymolysis process is slow, the enzymolysis effect is poor, in order to improve the enzymolysis efficiency, the oat bran is subjected to preliminary crushing and dispersion by ultrasonic treatment, good enzymolysis conditions are provided for subsequent enzymolysis, and residual microorganisms, heavy metals, bitter and astringent taste substances and the like in the oat bran can be effectively dissolved, so that the mouthfeel is improved;

the alcohol precipitation can separate out the water-soluble dietary fiber and other water-soluble components dissolved in the enzymolysis liquid;

(5) treating oat, namely fumigating the oat by using water vapor, adding the treated oat bran powder, mixing, screening the oat, rolling the oat into sheets in a roll mill, and baking and curing the rolled oat to obtain the oatmeal;

the oat grains without bran are full, the surface is smooth and is easy to cure, the curing temperature and time can be obviously reduced, water is properly added into the oat grains by steam fumigation, so that the treated oat bran powder is easy to adhere and has the effect of moistening the wheat, the oat is humidified and softened in the fumigation process, the rolling is easy, the pregelatinization of the starch grains is facilitated, the hydrogen bonds between crystalline and amorphous starch molecules in the starch are broken, the microcrystalline bundles are separated, the original microcrystalline structure is damaged, the gelatinized starch still keeps the gelatinized state after being quickly dehydrated, the enzyme hydrolysis is easier, the digestion and absorption are facilitated, and the aroma of the oat is kept in the subsequent baking and curing;

rolling sheets generally by using a roll machine, wherein the diameter is preferably large, the surface of the roll is required to be smooth, the distance between the rolls is required to be accurate, the pressure and the gap can be adjusted, and the thickness of the common oatmeal is 0.3-0.5 mm;

baking and curing are needed after the rolling is finished, on one hand, a large amount of enzyme exists in oat germs, the oat germs are passivated and stabilized by means of temperature, and simultaneously, the drying and sterilizing effects are achieved, so that the moisture is reduced to be within 10%, the shelf life of the product is facilitated and improved, the storage time is prolonged, on the other hand, the curing can enable the oat to meet the requirement of fast food, and meanwhile, the fragrance of the oat can be improved in the curing process;

preferably, the cleaning and screening step comprises: cleaning and screening to remove large impurities and small impurities; the air draft channel removes light impurities; the vibration stone remover separates stones and heavy particles; removing grass seeds and heterogeneous grains by a bag hole separator; separating out small oat by a cylinder classifier;

the oat has complex impurity-containing condition, the types of impurities are different according to the conditions of cultivation, harvesting, storage and packaging, a part of large impurities and fine impurities with different particle sizes are removed by a screening machine, and a classifier is used for classifying according to the particle size by using pocket depth classification;

preferably, the oat bran is subjected to low-temperature freezing treatment after enzyme deactivation and cooling, and water is added after natural thawing, wherein the freezing temperature of low-temperature freezing is 18-22 ℃ below zero, and the freezing time is 1-2 h;

after the enzyme of the oat bran is inactivated by high-pressure steam, the high-pressure steam enables the bran to absorb water and permeate, the physical and chemical properties of the oat bran are changed, the original tissue structure is decomposed and loosened, the low-temperature freezing treatment enables the permeated water to crystallize and expand, the aggregation of protein molecules is dispersed, all or most of protein nets are dispersed, the original crystallization of protein is damaged, the original combination relation among fibers, protein and starch is weakened, and the precondition is created for the subsequent enzymolysis by matching with the ultrasonic action;

preferably, the oat bran is added with water at a feed-liquid ratio of 2-5 after naturally thawing;

preferably, the ultrasonic digestion power is 0.6-2kW, and the ultrasonic time is 10-30 min;

preferably, the ratio of the alpha-amylase, the cellulase and the neutral protease in the compound enzyme preparation is (2.0-2.4): 1: (1.2-1.6), the dosage ratio of the cellulase to the oat bran is 40-80U/g, the enzymolysis temperature is 30-50 ℃, and the enzymolysis time is 30-60 min;

preferably, the alcohol solution is an ethanol solution, and the concentration of the ethanol solution is 70-100%;

preferably, the temperature of the fumigation water vapor is 100-110 ℃, and the fumigation time is 10-60 s;

the fumigating temperature is not less than 100 ℃, if the temperature is too low, the wheat wetting effect is poor, the required fumigating time is long, and if the fumigating temperature is too high, the water content is too much, so that the subsequent rolling is not facilitated;

preferably, baking and curing the rolled oat by a microwave treatment method, wherein the microwave power is 500W, the thickness of the oat layer is less than 2cm, and the curing time is 1-10 min;

the microwave treatment is a process of heating the materials internally and externally, has high heating speed, short time and low curing temperature, can quickly heat up and cure the materials, can heat the materials for a plurality of minutes to completely cure the materials, has low energy consumption, uniform heating and better product quality, the traditional curing temperature is 180-200 ℃, and the microwave curing temperature is only 120-130 ℃; the microwave treatment can also carry out enzyme deactivation and sterilization on the materials while heating and curing, thereby improving the quality guarantee time of the raw materials.