阅读说明：本技术 一种发芽燕麦片的制备方法 (Preparation method of germinated oatmeal ) 是由 余治权 董晶晶 王文忠 于 2021-01-05 设计创作，主要内容包括：本发明提出了一种发芽燕麦片的制备方法,包括如下步骤：S1、挑选颗粒饱满且无病虫害的燕麦原粮经浸泡、催芽、蒸煮、烘干后增加燕麦原粮中γ-氨基丁酸含量；S2、将S1中所述燕麦原粮剥皮后置于调质筒内蒸煮控制水分；S3、将S2中调质后的燕麦米压片后干燥冷却包装即得所述发芽燕麦片。本发明简单有效地富化燕麦原粮中功能性成分γ-氨基丁酸,最大限度地避免了食物劣化,是一种适合大多数人服用的保健食品。(The invention provides a preparation method of germinated oatmeal, which comprises the following steps: s1, selecting oat raw grain which is full in grains and free of diseases and insect pests, soaking, accelerating germination, cooking and drying to increase the content of gamma-aminobutyric acid in the oat raw grain; s2, peeling the oat raw grain in the S1, and then putting the peeled oat raw grain into a tempering cylinder for cooking to control moisture; s3, tabletting the oat rice after tempering in the S2, drying, cooling and packaging to obtain the germinated oat flakes. The invention simply and effectively enriches the functional component gamma-aminobutyric acid in the oat raw grain, avoids food deterioration to the maximum extent, and is a health food suitable for most people to take.)

1. A preparation method of germinated oatmeal is characterized by comprising the following steps:

s1, selecting oat raw grain which is full in grains and free of diseases and insect pests, soaking, accelerating germination, cooking and drying to increase the content of gamma-aminobutyric acid in the oat raw grain;

s2, peeling the oat raw grain in the S1, and then putting the peeled oat raw grain into a tempering cylinder for cooking to control moisture;

s3, tabletting the tempered oat grains in the step S2, drying, cooling and packaging to obtain the germinated oat grains;

the method for increasing the content of gamma-aminobutyric acid in the oat raw grain in the S1 comprises the following steps:

s11, wheat selection: selecting cleaned oat raw grains which are full in grains and free of diseases and insect pests;

s12, wheat washing and disinfection: cleaning oat raw grains, and then disinfecting by using chlorine dioxide solution or ozone;

s13, soaking and sprouting: soaking the sterilized oat raw grain in water for 2-3h, fully absorbing water to full swelling, continuously supplying oxygen to a germination tank, controlling the temperature at 20-30 ℃, accelerating germination for 10-12h at the humidity of 85-95%, and obtaining the germinated oat raw grain;

s14, cooking and drying: and introducing steam into the germination tank, steaming and boiling the raw germinated oat grains, drying the water content of the raw germinated oat grains to 9%, and sterilizing.

2. The preparation method of the germinated oatmeal according to claim 1, wherein the cooking temperature in the step S14 is 60-70 ℃, and the sterilization treatment comprises the following steps:

s141, placing the steamed and germinated oat raw grains in an electric heating air blast drying device with the air speed of 2.5-4m/S and the air temperature of 50-55 ℃ for drying until the water content is reduced to 40%;

and S142, placing the dried germinated oat raw grain into a drying tower, and setting the temperature of the drying tower to be 60 ℃ after high-temperature sterilization to reduce the water content of the germinated oat raw grain to 10%.

3. The method for preparing germinated oatmeal according to claim 1, wherein the amount of ozone in S12 is 10mg/L, the temperature is kept at 25-30 ℃ for 30min or the amount of chlorine dioxide is 5mg/L, and the germinated oatmeal is soaked at 25-30 ℃ for 20 min.

4. The method for preparing germinated oatmeal according to claim 1, wherein the mass volume ratio of the soaked oat raw meal and the water in the S13 is 1: 3-1:6, and the soaking temperature is 20-25 ℃.

5. The method of claim 1, wherein the oat groats of S2 are peeled by an oat peeling device to obtain germinated oat grains with a germ retention rate of not less than 95%.

6. The method of claim 1, wherein the oat raw meal of S1 is cooked and dried, and then the dried germinated oat raw meal is screened to remove the abnormal color grains.

Technical Field

The invention relates to the field of agriculture and food processing, in particular to a preparation method of germinated oatmeal.

Background

The sprouting oatmeal project mainly takes naked oat raw grains in local Wuchuan county as raw materials, and cleaned clean raw grains enter a GABA enriching device to be steamed, dried and tabletted. Not only retains the nutritional ingredients of the whole grain, but also improves the taste of the oatmeal. Meanwhile, the content of gamma-aminobutyric acid in the germinated oatmeal is more than 3 times of that of common oatmeal. The gamma-aminobutyric acid has the effects of inhibiting blood pressure rise, improving sleep condition, promoting blood circulation in brain, improving metabolism of brain cells and regulating autonomic nerve. Is one of excellent food materials with homology of medicine and food. According to the statistical data of the China Green food Association, the yield of the green organic health food in China is increased by nearly 10 times in nearly ten years, the annual average increase reaches 30 percent, and the strong continuous growth trend is presented. In our Chinese market, the product taking GABA as the core is still in the blank stage of the market, so the germinated oatmeal is a revolutionary black technology product. New socializing, new retail, and new future will be created in the social new retail block. After the research and development results are industrialized, the problem of low flake-forming rate of naked oats can be solved, a large amount of raw oats are consumed, the enthusiasm of farmers for planting oats is improved, and the value of the oats is improved. The project also plays a positive role in promoting and demonstrating the economic development and labor employment of oat production areas, plays a positive role in controlling the incidence of chronic diseases such as diabetes, hyperlipidemia and the like in a wider range, and has remarkable social benefit.

Disclosure of Invention

The invention aims to overcome the defects in the prior art, and provides a preparation method of germinated oatmeal, which enriches functional components gamma-aminobutyric acid in raw oat grains and avoids food deterioration.

In order to solve the technical problems, the invention adopts the technical scheme that: a preparation method of germinated oatmeal comprises the following steps:

s1, selecting oat raw grain which is full in grains and free of diseases and insect pests, soaking, accelerating germination, cooking and drying to increase the content of gamma-aminobutyric acid in the oat raw grain;

s2, peeling the oat raw grain in the S1, and then putting the peeled oat raw grain into a tempering cylinder for cooking to control moisture;

s3, tabletting the tempered oat grains in the step S2, drying, cooling and packaging to obtain the germinated oat grains;

the method for increasing the content of gamma-aminobutyric acid in the oat raw grain in the S1 comprises the following steps:

s11, wheat selection: selecting cleaned oat raw grains which are full in grains and free of diseases and insect pests;

s12, wheat washing and disinfection: cleaning oat raw grains, and then disinfecting by using chlorine dioxide solution or ozone;

s13, soaking and sprouting: soaking the sterilized oat raw grain in water for 2-3h, fully absorbing water to full swelling, continuously supplying oxygen to a germination tank, controlling the temperature at 20-30 ℃, accelerating germination for 10-12h at the humidity of 85-95%, and obtaining the germinated oat raw grain;

s14, cooking and drying: and introducing steam into the germination tank, steaming and boiling the raw germinated oat grains, drying the water content of the raw germinated oat grains to 9%, and sterilizing.

Further, the cooking temperature in the step S14 is 60-70 ℃, and the sterilization treatment comprises the following steps:

s141, placing the steamed germinated oat raw grain in an electric heating air blast drying device with the air speed of 2.5-4m/S and the air temperature of 50-55 ℃ for drying until the water content is reduced to 40%;

and S142, placing the dried germinated oat raw grain into a drying tower, and setting the temperature of the drying tower to be 60 ℃ after high-temperature sterilization to reduce the water content of the germinated oat raw grain to 10%.

Further, ozone is used in the S12, the amount of ozone in the gas collecting bottle is 10mg/L, the gas collecting bottle is kept at 25-30 ℃ for 30min or chlorine dioxide is used, the amount of chlorine dioxide is 5mg/L, and the gas collecting bottle is soaked at 25-30 ℃ for 20 min.

Further, the mass-volume ratio of the soaked oat raw grains to the water in the S13 is 1: 3-1:6, and the soaking temperature is 20-25 ℃.

Further, in the S2, the germinated oat rice is obtained after the oat raw grain is peeled by an oat peeling device, and the germ retention rate is not less than 95%.

Further, after cooking and drying the raw oat grains in the step S1, screening and removing heterochromous grains from the dried germinated raw oat grains.

Compared with the prior art, the invention has the beneficial effects that: the functional component gamma-aminobutyric acid in the oat raw grain is simply and effectively enriched, food deterioration is avoided to the maximum extent, and the oat raw grain health food is a health food suitable for most people to take.

Detailed Description

It is easily understood that the technical solution according to the present invention can be provided with various alternative structures and implementations by those skilled in the art without changing the spirit of the present invention. Therefore, the following detailed description is only exemplary of the technical solutions of the present invention, and should not be construed as being all of the present invention or as limiting or restricting the technical solutions of the present invention.

A preparation method of germinated oatmeal comprises the following steps:

s1, selecting oat raw grain which is full in grains and free of diseases and insect pests, soaking, accelerating germination, cooking and drying to increase the content of gamma-aminobutyric acid in the oat raw grain;

s2, peeling the oat raw grain in the S1, and then putting the peeled oat raw grain into a tempering cylinder for cooking to control moisture;

s3, tabletting the tempered oat grains in the step S2, drying, cooling and packaging to obtain the germinated oat grains;

the method for increasing the content of gamma-aminobutyric acid in the oat raw grain in the S1 comprises the following steps:

s11, wheat selection: selecting cleaned oat raw grains which are full in grains and free of diseases and insect pests;

s12, wheat washing and disinfection: cleaning oat raw grain, and sterilizing with chlorine dioxide solution or ozone at 25-30 deg.C for 30min or 5mg/L at 25-30 deg.C for 20 min;

s13, soaking and sprouting: soaking the sterilized oat raw grain in water for 2-3h, fully absorbing water to full swelling, continuously supplying oxygen to a germination tank, controlling the temperature at 20-30 ℃, accelerating germination for 10-12h at the humidity of 85-95%, and obtaining the germinated oat raw grain; the mass volume ratio of the soaked oat raw grain to water is 1: 3-1:6, and the soaking temperature is 20-25 ℃;

s14, cooking and drying: introducing steam into a germination tank, steaming and boiling raw germinated oat grains, drying the water content of the raw germinated oat grains to 9%, wherein the steaming and boiling temperature is 60-70 ℃, and performing sterilization treatment, wherein the sterilization treatment comprises the following steps:

s141, placing the steamed germinated oat raw grain in an electric heating air blast drying device with the air speed of 2.5-4m/S and the air temperature of 50-55 ℃ for drying until the water content is reduced to 40%;

and S142, placing the dried germinated oat raw grain into a drying tower, and setting the temperature of the drying tower to be 60 ℃ after high-temperature sterilization to reduce the water content of the germinated oat raw grain to 10%.

The following examples are given to illustrate the present invention.

Example 1

Selecting by adopting an visual inspection method, selecting raw oat grains with full, transparent and similar grains according to color and specific gravity, and removing diseased seeds with shriveled grains, folds and defects and insect pests.

Cleaning, and washing with clear water for 5-10 min.

And (4) disinfecting, namely soaking for 20min by adopting 5mg/L chlorine dioxide solution.

Soaking, namely putting cleaned oat raw grains into a germination tank, and injecting sterile water for soaking, wherein the volume ratio of the raw grains to the water is 1: 5-1: 6, determining the soaking temperature to be 25-30 ℃ and the soaking time to be 2h on the basis of early-stage preliminary experiments, and observing the influence of soaking at different temperatures on the germination rate of the oat raw grains, wherein the experimental data are shown in the table 1;

TABLE 1 influence of different soaking conditions on the germination percentage of oat raw grain

The results in table 1 show that under the condition of a certain germination accelerating time and temperature, the influence of different soaking environment temperatures on the germination rate of seeds increases with the increase of the temperature, and the collection of the germination of the seeds is not facilitated. The germination effect of the oat seeds is best when the soaking temperature is 27 ℃.

Accelerating germination, soaking for 2h at different temperatures, draining, controlling the temperature in the tank to be 27 ℃ and the relative humidity to be 80-90% by adopting an interval spraying mode, culturing the oat raw grain to germinate, and accelerating germination for 10 h;

drying and sterilizing, drying the germinated oat raw grain by hot air at 80 ℃, and controlling the moisture content to be 9-10% after drying;

peeling, namely, entering oat peeling equipment to peel and leave embryos on the oat raw grains, wherein the embryo remaining rate is more than or equal to 95%;

tempering, introducing steam into a tempering cylinder, and controlling the water content of the oat raw grain before tabletting to be 10-12%;

tabletting, and detecting the content of gamma-aminobutyric acid in the oatmeal, wherein the detection result is shown in table 2;

and detecting the germinated rice samples 1, 2 and 3 by adopting a laboratory method (HPLC-FLD) to prepare a germinated oatmeal sample 1, a germinated oatmeal sample 2 and a germinated oatmeal sample 3, and comparing the content of gamma-aminobutyric acid in the germinated oatmeal sample 3 with the content of gamma-aminobutyric acid in common oatmeal.

TABLE 2 influence of different soaking conditions on the change in the gamma-aminobutyric acid content of germinated oat raw grain

The results in tables 1 and 2 show that the germinated oat cultured at the soaking time of 2h, the germination accelerating time of 10h, and the soaking temperature and the germination accelerating temperature of 27 ℃ has more gamma-aminobutyric acid content after tabletting, and the gamma-aminobutyric acid content is increased by 1 time compared with that of the common oatmeal. All factors are considered comprehensively, and the environment temperature of 27 ℃ is the optimal temperature condition for the oat seed germination.

Example 2

Selecting by adopting an visual inspection method, selecting raw oat grains with full, transparent and similar grains according to color and specific gravity, and removing diseased seeds with shriveled grains, folds and defects and insect pests;

cleaning, adopting clear water to wash for 5-10 min;

sterilizing, soaking in 5mg/L chlorine dioxide solution for 20 min;

soaking, namely putting the cleaned oat seeds into a germination tank, and injecting sterile water for soaking, wherein the volume ratio of the seeds to the water is 1: 5-1: 6, determining the soaking temperature to be 27 ℃ and the soaking time to be 2h on the basis of early-stage pre-experiments;

accelerating germination, soaking at 27 ℃ for 2h, draining, controlling the temperature in the tank at 27 ℃ and the humidity at 85-95% by adopting an interval spraying mode, and culturing the oat seeds to germinate, wherein the accelerating germination time is respectively 11h, 12h, 13h, 14h and 15 h;

drying and sterilizing, namely drying the oat raw grains in hot air at the temperature of 80 ℃ for germination acceleration for 11h, 12h, 13h, 14h and 15h respectively, and controlling the moisture content after drying to be 9-10%;

peeling, namely, entering oat peeling equipment, and respectively peeling and embryo-remaining treatment is carried out on the dried oat raw grains, wherein the embryo-remaining rate is more than or equal to 95%;

tempering, introducing steam into a tempering cylinder, and controlling the water content of the oat raw grain before tabletting to be 10-12%;

tabletting, namely tabletting the oat raw grains subjected to pregermination for 11h, 12h, 13h, 14h and 15h to obtain germinated oat flake samples 4, 5, 6, 7 and 8, respectively detecting the content of gamma-aminobutyric acid in the samples, wherein the detection results are shown in table 3.

TABLE 3 influence of pregermination time on the content of gamma-aminobutyric acid in germinated oatmeal

The results in table 3 show that at 27 c, ambient conditions of 85-95% humidity, oat raw grain was sheeted after germination. As the germination time increases, the content of the gamma-aminobutyric acid in the germinated oatmeal increases firstly and then decreases. The soaking time is 2 hours, and the pregermination time is 13 hours, the gamma-aminobutyric acid in the germinated oat grains is effectively enriched, the content of the gamma-aminobutyric acid in the germinated oat flakes reaches the maximum value, is 263mg/kg, and is increased by 3 times compared with the content of the gamma-aminobutyric acid in common oat flakes.

The technical scope of the present invention is not limited to the above description, and those skilled in the art can make various changes and modifications to the above-described embodiments without departing from the technical spirit of the present invention, and these changes and modifications should fall within the protective scope of the present invention.