CN102334648B - Method for processing oat rice - Google Patents

Abstract

The invention discloses a method for processing oat rice. The method comprises the process flows of using avena nuda grain, removing light impurities such as wheat straw, removing stones, wiping oat, polishing, eliminating hulls, eliminating fagopyrum tataricm gaertn and mildew granules, baking the oat, breaking oat husk and scratching, removing broken rice, removing hulls and empty grain, steaming the oat, braising the oat, cooling and drying, classifying and performing vacuum packaging. In the method, the grinding and scratching combined oat kernel husk-breaking technology is adopted, so the full nutrition of the oat is maintained, the husk-breaking rate of the oat rice is increased, the produced oat rice can be washed and cooked together with grains such as rice and the like, the cutting degree and the gelatinization degree can be maintained to be consistent, the preparation method of the product is simple, and the products are convenient to eat and easy to popularize. The high-temperature repeated enzyme-deactivating technology is adopted, so the enzyme activity of the oat is passivated completely, the products are not spoiled under the normal environment, the shelf life is prolonged, and edible safety of the products is improved.

Description

A kind of processing method of grains of oats

Technical field

The present invention relates to a kind of processing method of grains of oats, belong to technical field of agricultural product process.

Background technology

In recent years, oat food is subject to increasing consumer's favor with its high nutritive value and health care, by people, be called " medicated food ".

At present, oat products on Chinese market is mainly oatmeal and the oat instant noodles, but people are little to the consumption figure of these two kinds of products, is mainly because oatmeal is breakfast food, the people that instant noodle is also only liked eating wheaten food accepts, so market outlet is difficult to open.Because grains of oats can mix and make rice with rice, meet Chinese eating habit, therefore be more conducive to the popularization in market.

Domestic oat processing enterprise is many, and small scale, because process technology is grasped not exclusively, lacks the poor product quality that a certain link causes, and makes product be difficult to come into the market and be difficult to accepted by consumers in general.And the oat products on market is unified test stone still, and quality is uneven, contain assorted morely, imbalance between supply and demand is many, is difficult to regulate.

Chinese patent application numbers 200610042891.2, denomination of invention: the disclosed procedure of processing of a kind of processing method of grains of oats is as follows: after oat grain is cleaned, carry out classification, remove the peel, go out enzyme, screening, oven dry, packing.Peeling adopts skinning machine that oat grain is removed the peel to processing, in the peeling process, is difficult for producing particle.According to seed size, adjust spacing, the peeling rate remains on 6% left and right.When the enzyme that goes out adopts steam treatment, with 100 ℃ of steam treatment 20min, or process 10min with high-pressure water vapor; With infrared high-temperature instantaneous enzyme inactivating method, can kill lipase, protease and amylase by short time 20s.Then screen, dry and pack.This technology is removed the peel processing with skinning machine by oat grain, but peeling rate less (6% left and right), most of oat epidermis is preserved complete, be unfavorable for grains of oats gelatinization in the process of boiling, and the rice of making is not easy to chew.Enzyme fast effectively, can only knock out the part enzyme of oat grain, well passivation oat enzyme although infrared ray goes out.

Summary of the invention

Technical problem to be solved by this invention is that a kind of processing method of grains of oats is provided for the deficiencies in the prior art.

A kind of processing method of grains of oats comprises the following steps:

A1. remove the light assorted and de-stones such as wheat straw;

A2. wipe wheat, remove oat fine hair, clean oat ventral groove, make clean cleaner of raw grain;

A3. polishing, carry out rough polishing with polishing machine to oat, removes earth and the dust on oat surface, makes the oat surface clean smooth, improved the quality of grains of oats;

A4. reject the shell oat;

A5. reject bitter buckwheat and moldy kernel;

A6. dry wheat, the baking Mai Tanei high at 8m carries out, and air pressure is 0.70-0.80Mpa, and temperature is 110 ℃, and temperature of charge remains on 100 ℃ ± 5 ℃, and flow velocity is 1t/h, dries 3-5min, and after drying, the wheat color and luster is even, is faint yellow, gives out strong oat perfume (or spice);

A7. broken skin and cut, grind and cut oat grain with common rice mill and special-purpose rejuvenator, makes the broken skin rate of oat grain reach 33%;

A8. remove and crack rice;

A9. husked oat and flat grain;

A10. steam wheat, steam wheat machine air pressure and be controlled at 0.1 ± 0.01Mpa, temperature is 100 ℃, and temperature of charge is controlled at 90 ℃ ± 10 ℃, and flow velocity is that 1t/h steams 10min.

A11. stewing wheat, steam rear material and put into heat-preserving container, under normal pressure, utilizes the remaining gentle steam that steams wheat to add a cover stewing 30min processed.

A12. cool drying, carry out cool drying with the cool drying machine by grains of oats, makes the water content of grains of oats be less than or equal to 12%;

A13. classification, use classifying screen grains of oats classification again;

A14. vacuum packaging.

The present invention has following beneficial effect:

1. the gelatinization time of oat has been shortened in the employing of the inventive method greatly, with other grains of oats, compare and saved the step of puffed wheat in advance, facilitate boiling, make oat be extended to dinner from breakfast, balanced nutritious, optimized people's dietary structure, accomplished the thickness collocation, balanced nutritious, and brought into play the health care of oat, long-term eating, can improve the sub-health status of human body.

2. the grains of oats eating method produced of the present invention is simple, has enlarged edible range, is convenient to promote, greatly promote the sales volume of grains of oats, increase the demand of oat, further pull the plantation of oat, improve the income of agricultures, better solved the agriculture, rural areas and farmers problem.

3. the present invention adopts the oat grain broken skin technology combined with cut of grinding, the full nutrition that had both retained oat, improved again the broken skin rate of grains of oats, make the grains of oats of producing consistent with rice degree of shear and gelatinization degree, can be with the cereal such as rice with washing in a pan, with boiling, the product way is simple, instant, is easy to promote.

4. the lipase active of oat is very active; as not thorough as the fruit product enzyme that goes out; not only the shelf-life of product can't guarantee; and product can produce to breathe out and loses phenomenon; the present invention adopts the high temperature zymotechnic that repeatedly goes out, and the thorough enzymatic activity of passivation oat can not produce product to breathe out to lose phenomenon under home; extend shelf life, improved the edible safety of product.

5. dry-cleaning oat raw grain, make material clean totallyer, and saving water resource, do not produce the problems such as sewage discharge, the moisture of product is increased, avoided oat grain in the process of cleaning pollution and the oven dry in later stage, reduce production costs.

6. the inventive method is removed bitter buckwheat and skin oat by twice look despecking, impurity and moldy kernel are removed in four vibratory cleanings, three seed classifications are removed flat grain, brown rice and are cracked rice, and make the grains of oats of producing dustless, full without assorted, uniform particles, grain grain, have guaranteed the quality of grains of oats.

The specific embodiment

Below in conjunction with specific embodiment, the present invention is described in detail.

A kind of processing method of grains of oats, technological process is: naked oats raw grain → removing wheat straw etc. gently assorted → de-stone → wipings wheat → polishing → rejectings shell oat → bitter buckwheat of rejectings and moldy kernel → baking wheat → broken skin, cut → removal crack rice → husked oat, go flat → steaming wheat → boil in a covered pot over a slow fire wheat → cool drying → classification → vacuum packaging.

Concrete operation step is:

1. remove the light assorted and de-stones such as wheat straw, complete with 2 vibrating cleaning sieves.Utilize grain and the impurity difference on granularity, by the vertical air suction seperator, remove light the mixing such as stalk, utilize grain and the stone difference on gravity to remove finger stone.

2. wipe wheat, with wheat scourers, wipe the surface cleaning equipment such as wheat machine friction and cleaning are hit in the oat surface, remove oat fine hair, clean the oat ventral groove, what make that raw grain cleans is cleaner.

3. polishing, carry out the rough polishing processing with polishing machine to oat, removes earth and the dust on oat surface, makes the oat surface clean smooth, improved the quality of grains of oats.

4. reject the skin oat with shell, with 2 vibrating cleaning sieves, again clear up the impurity such as skin oat that mix in oat.

5. reject bitter buckwheat and moldy kernel, complete with thickness classifying screen and photoelectric colour sorter.The thickness classifying screen by the oat size classification, is isolated brown rice, skin oat, bitter buckwheat grade rice and impurity, photoelectric colour sorter according to color distortion by bitter buckwheat, imperfect grain and moldy kernel from the oat raw material, sorting out.

6. dry wheat, carry out with drying the wheat machine, the baking Mai Tanei high at 8m makes air pressure remain on 0.70-0.80Mpa, and temperature is 110 ℃, and temperature of charge remains on 100 ℃ ± 5 ℃, and flow velocity is 1t/h, dries 3-5min, and the wheat color and luster after baking evenly is faint yellow, gives out oat perfume (or spice).

7. broken skin and cut, grind and cut oat grain with common rice mill and special-purpose rejuvenator, makes the broken skin rate of oat grain reach 33%, and the maintenance degree of shear that has guaranteed grains of oats and gelatinization degree are consistent with rice.

8. remove and crack rice,, the grains of oats classification, isolate and crack rice and granule rice with classifying screen, guarantee that grains of oats is evenly full, the grain grain is complete.

9. husked oat and flat grain, carry out accurate look choosing with photoelectric colour sorter, again removes skin oat, flat grain, moldy kernel and dry burned wheat in the wheat process, makes the hue preserving of grains of oats unified.

10. steam wheat and carry out with steaming the wheat machine, steam wheat air pressure and be controlled at 0.1 ± 0.01Mpa, temperature is 100 ℃, and temperature of charge is controlled at 90 ℃ ± 10 ℃, and flow velocity is the stewing 10min of 1t/h.

11. stewing wheat, after steaming, material is put into heat-preserving container, under normal pressure, utilizes the remaining gentle steam that steams wheat to add a cover stewing 30min processed.

12. cool drying, carry out cool drying with the cool drying machine by grains of oats, makes the water content of grains of oats be less than or equal to 12%.

13. classification, grains of oats classification again, removal is cracked rice with classifying screen, guarantees that grains of oats is evenly full, and the grain grain is complete.

14. the employing vacuum-packed technique, make grains of oats and air isolated, guarantees that product can not produce Kazakhstan and lose phenomenon under home, extended shelf life, improved the edible safety of product.

Should be understood that, for those of ordinary skills, can be improved according to the above description or conversion, and all these improve and conversion all should belong to the protection domain of claims of the present invention.

Claims (1)

1. the processing method of a grains of oats, is characterized in that, comprises the following steps:

A1. remove the light assorted and de-stone that comprises wheat straw;

A2. wipe wheat, remove oat fine hair, clean oat ventral groove, make clean cleaner of raw grain;

A3. polishing, carry out rough polishing with polishing machine to oat, removes earth and the dust on oat surface, makes the oat surface clean smooth, improved the quality of grains of oats;

A4. reject the shell oat;

A5. reject bitter buckwheat and moldy kernel;

A6. dry wheat, the baking Mai Tanei high at 8m carries out, and air pressure is 0.70-0.80Mpa, and temperature is 110 ℃, and temperature of charge remains on 100 ℃ ± 5 ℃, and flow velocity is 1t/h, dries 3-5min, and after drying, the wheat color and luster is even, is faint yellow, gives out strong oat perfume (or spice);

A7. broken skin and cut, grind and cut oat grain with common rice mill and special-purpose rejuvenator, makes the broken skin rate of oat grain reach 33%;

A8. remove and crack rice;

A9. husked oat and flat grain;

A10. steam wheat, steam wheat machine air pressure and be controlled at 0.1 ± 0.01Mpa, temperature is 100 ℃, and temperature of charge is controlled at 90 ℃ ± 10 ℃, and flow velocity is that 1t/h steams 10min;

A11. stewing wheat, steam rear material and put into heat-preserving container, under normal pressure, utilizes the remaining gentle steam that steams wheat to add a cover stewing 30min processed;

A12. cool drying, carry out cool drying with the cool drying machine by grains of oats, makes the water content of grains of oats be less than or equal to 12%;

A13. classification, use classifying screen grains of oats classification again;

A14. vacuum packaging.