CN105360963A - High-fiber edible oat bran powder, peeled oat grains and preparation methods thereof - Google Patents
High-fiber edible oat bran powder, peeled oat grains and preparation methods thereof Download PDFInfo
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- CN105360963A CN105360963A CN201510937331.2A CN201510937331A CN105360963A CN 105360963 A CN105360963 A CN 105360963A CN 201510937331 A CN201510937331 A CN 201510937331A CN 105360963 A CN105360963 A CN 105360963A
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- Prior art keywords
- oat
- bran
- decortication
- sand roller
- bran powder
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B3/00—Hulling; Husking; Decorticating; Polishing; Removing the awns; Degerming
- B02B3/04—Hulling; Husking; Decorticating; Polishing; Removing the awns; Degerming by means of rollers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to high-fiber edible oat bran powder and also relates to peeled oat grains; the invention further relates to preparation methods of the high-fiber edible oat bran powder and the peeled oat grains; and the invention belongs to the technical field of grain and food raw material processing. A vertical sand-roller rice mill is utilized to carry out 4-6 times of peelings; the sieve plates are all punched sieves whose forward tilt angles are 10 degrees and sieve holes are 25mm multiplies 0.9mm; the sand rollers are all flat-sheet emery sand rollers whose diameters are 250mm and linear velocities are 13.7m/s; the flat-sheet emery sand rollers utilized in the first and second peelings are of No. 30 and the flat-sheet emery sand rollers utilized in the third and fourth peelings are of No. 36; a pneumatic three-way dial-plate valve is turned on/off, so as to control whether to perform the fifth and sixth peelings, wherein the flat-sheet emery sand roller utilized in the fifth peeling is of No. 46 and the flat-sheet emery sand roller utilized in the sixth peeling is of No. 60; electric current of each vertical sand-roller rice mill is maintained at 17-18 amperes; and the final peeling rate is up to 80-85%. By utilizing the preparation methods, the peeling of the oats can be softly performed in a layer-by-layer way, so that the qualities of the bran powder and the peeled oats are thereby ensured.
Description
Technical field
The present invention relates to a kind of high fine edible oat bran powder, relate to the grains of oats after decortication simultaneously, and relate to the preparation method of the edible oat bran powder of this height fibre and decortication grains of oats, belong to grain and technical field of food raw material processing.
Background technology
Along with improving constantly of people's living standard, diet becomes more meticulous, and causes dietary structure to be lacked of proper care, thus causes a lot of disease.Therefore the healthy living of reasonable diet structure to people is rebuild significant.Coarse cereals nutrition is abundant comprehensively, has well edible, medical value and health care.The potentiality to be exploited that coarse cereals industry is huge and market expansion potentiality highlight day by day.Oat is that cereal crop Middle nutrition is worth one of high crop, is described as " honor of grain of a specified duration ".Comprehensively analyze according to Chinese Academy of Medical Sciences's health research, Chinese naked oats reaches 15.6% containing thick protein, and fat 8.5% also has the element such as starch release heat and phosphorus, iron, calcium, compared with other 8 kinds of grains, all comes out at the top.In oat, water-soluble dietary fiber is 4.7 times and 7.7 times of wheat and maize respectively.B family vitamin in oat, niacin, folic acid, pantothenic acid are all abundanter, particularly vitamin E, up to 15 milligrams in every 100 grams of oatmeals, can prevent cholesterol artery-clogging, rubbish in purged body.In addition the saponin (main component of ginseng) all lacked in cereal grain is also contained in oatmeal.The amino acid ratio of components of protein is comparatively comprehensive, and the content of 8 seed amino acids of needed by human all ranks first, and especially contains lysine up to 0.68 gram.
Be proven, in diet, increase the oat food of some, have certain health-care effect to human body.One is have good preventive effect to hyperlipidemia, hyperglycemia; Two is because the content of its protein, lysine is high, and is described as one of optimum food of children and the elderly, and wherein lysine has increasing health-care function to human intelligence and skeleton development; Three is that oat bran contains abundant vitamin and mineral matter, by human body is required.
Herba bromi japonici dietary fiber is mainly derived from wheat bran, comprises solubility and insoluble two kinds of dietary fibers, because of and " noble " that be described as in natural dietary fiber family.Oat total fiber cellulose content is 17%-21%, and wherein soluble dietary fiber (primarily of beta glucan composition) accounts for 1/3 of total dietary fiber.The large quantifier elimination fact and epidemiology survey result show both at home and abroad, and Herba bromi japonici dietary fiber has very important physiological function to health: (1) corresponding weight losing function; (2) immunity of human body is improved; (3) to the prophylactic treatment effect of diabetes; (4) promote colon function, prevent colon cancer; (5) to the preventive and therapeutic action of angiocardiopathy; (6) improve and promote oral cavity, tooth function.
The effect of oat bran is day by day subject to people and payes attention to, and also gets more and more to the research that oat bran develops.
The Chinese invention " a kind of food for reducing blood sugar and blood fat and preparation method thereof " of publication number CN101564163A discloses a kind of food for reducing blood sugar and blood fat, is made up of the full powder of duck wheat, soyabean protein powder, oat bran powder, LBP-X, timosaponin, GL-B, vitamin and edible calcium carbonate.In the preparation method of claim 4 and the open oat bran powder of description relevant portion be wherein: described oat bran powder pulverizes by the oat cornmill of removal impurity, oven dry the whole oat four obtained, after 100 mesh sieves, sieving is oatmeal, not by sieve mesh is oat bran, superfine communication technique is adopted to process oat bran, the oat bran powder obtained.
The Chinese invention " oat bran produces the technology of Herba bromi japonici dietary fiber, nutrient powder " of publication number CN1973681A relates to a kind of oat deep process technology, is specially the technology that a kind of oat bran produces Herba bromi japonici dietary fiber, nutrient powder.Solving the oat that exists in prior art can not the problem of effective comprehensive development and utilization.Key step comprises grinds skin by oat and obtains oat bran, microwave deactivating enzyme, wheat bran enzymolysis, centrifugation, obtains fiber powder to after isolated drying precipitate, ultramicro grinding, the supernatant after separation after Vacuum Concentration, spraying dry nutrient powder.The present invention effectively can extract the effective nutriment in oat hull, and recovery rate is high, and purity is high, and production process is environment friendly and pollution-free.
The Chinese invention " a kind of one-step method extracts the method for multiple nutritional components material in oat bran " of application publication number CN103789093A relates to a kind of method that one-step method extracts multiple nutritional components material in oat bran.Described method key step comprises: oat bran fine gtinding sieves, warm diastatic enzymolysis 1.5-2 hour; The enzymolysis of AMS; The enzymolysis of 0.3% protease and 0.6% glucase; Horizontal screw centrifuge is separated, 3500-4000r/min, removes wheat bran and other bulky grain dregs, retains centrifugal clear liquid; Centrifugal clear liquid is through oil-water separator, and rotating speed 14000-15000r/min, separates essential oil; Isolated essential oil crude product, through microfiltration of ceramic membrane equipment, removes large molecular impurity, then through ceramic membrane ultrafitration device separates purifying, removes small molecular weight impurity; The finally essential oil finished product of concentrated system.Beneficial effect of the present invention is: this method Appropriate application oat bran resource, does not use chemical agent.Pure plant equipment is extracted.Equipment operating is simple, well and can reduce equipment investment by cross-reference, and extraction time is short, and product yield is high, and purity is high, easy suitability for industrialized production.
The Chinese invention " activation common oats fibre nutrient and preparation method thereof " of application publication number CN104256619A discloses a kind of activation common oats fibre nutrient, comprise the component of following weight portion: activation oat bran 7595 parts, sea-buckthorn 0.5-5 part, apple 0.5-5 part, glossy ganoderma 0.1-1 part, matrimony vine 0.1-5 part, hawthorn 0.5-5 part; Prepared by following method: (1) screens; (2) allocate, pulverize; (3) high-temperature high-pressure swelling activation is adopted; (4) mix; (5) toast; (6) microwave disinfection, packaging.The present invention is to adopt pure natural raw material, the composite dietary sugarfree foods of synthesis, without any additive, balanced in nutrition, comprehensive, and adopt pure physically activated mode, active ingredient is fully discharged, and keep it active to greatest extent, pulverize miniaturization, the product dry-eating obtained or take after mixing it with water crisp fragrant, mouthfeel is carefully continuous, and improves caking phenomenon when reconstituting; The natural wheat Flavor of taste, has the functions such as significant reducing blood lipid, hypoglycemic, ease constipation fat-reducing.
The Chinese invention " a kind of process extracting oat bran " of application publication number CN102580807A discloses a kind of process extracting oat bran, by oat barking speed is reduced 30-60%, peeling time lengthening 10-30min, while guarantee oat grain is complete, realize farthest extracting oat bran.Adopt method of the present invention to extract oat bran operation to oat peeling, the nutriment in oat bran can not be destroyed.The content extracting protein in the oat bran obtained improves 50-00%, and the content of β-glycan improves 30-50%, and the content of other active ingredients such as linoleic acid, vitamin etc. improves 15-25%.
The invention of the Chinese invention " being derived from food compositions and the manufacture method thereof of oat bran " of application publication number CN104783040A provides food compositions and its manufacture method of wheat bran that be derived from oat bran, that be particularly derived from naked oats.By at least comprising, oat bran is pulverized, physically by its cell wall damage, β-sugar is made to be free on pulverizing process in broken thing, not only be rich in beta glucan with the composition that the method acting on the operation of broken thing with at least one enzyme being selected from phytase, cellulase, lysozyme and zytase obtains, be also rich in nutrient, nutritional labeling that dietary fiber, protein, lipid, mineral matter etc. are useful.
Mostly above-mentioned prior art is to adopt existing wheat bran or bran powder, that pays close attention to focuses on: the deep processing of wheat bran utilizes, subsequent treatment, relate to that wheat bran obtains, research is also not deeply, or fairly simple, full oat is adopted directly to pulverize rear screening, only according to sizing after pulverizing, bran powder can not be separated completely, and complete decortication grains of oats can not be obtained.Or broadly adopt and reduce barking speed, extend the technological means of peeling time, improve walnut hulling rate, keep the complete of peeling oat, still inadequate to the concern of oat decortication process.The exodermis of oat grain contains more residues of pesticides, heavy metal, mycotoxin and harmful microorganism simultaneously, there is more food security hidden danger in traditional processing method, be unfavorable for the deep processing of follow-up oat bran, and because oat matter is soft, oil content is high, frangible, therefore oat decortication is this area unsolved a great problem always, also just because of this reason, the oat products of commercial type mostly is belt leather oat grain, oatmeal, oatmeal, does not see the whole grain grains of oats of peeling.Meanwhile, traditional oat bran mouthfeel is poor, taste is not good, cannot directly eat, and the lipase in wheat bran can cause acid value in storage process to rise, and phytase also can affect the stability in storage, shortens the shelf life of product.Meanwhile, it is similar to wheat seed not remove the peel oat grain character, owing to there being the parcel of seed coat, not easily absorbs water, not easily processes maturation, cannot boiling or boil as rice.Above-mentioned problems limit the Application and Development of oat bran powder and grains of oats, and how to solve the problem is the emphasis that the present invention pays close attention to.
Summary of the invention
The physicochemical characteristics of the present invention to oat, oat bran conducts in-depth research, and improves traditional grain processing technique, provides oat bran powder prepared by the fine edible oat bran powder, preparation method thereof of a kind of height completely newly and the method.Successfully solve the step by step arithmetic of oat essence bran, microorganism in removing wheat bran, residues of pesticides and phytase, fragrance is produced again by subsequent technique, improve sense of food and digestibility, improve local flavor and the processing characteristics of oat bran powder, make it that there is good machine-shaping characteristic, the requirement of the multiple processing technologys such as noodles, steamed bun, bread, biscuit can be adapted to, can be used for the high fine flour of preparation oat, the high fine bread flour of oat, the high fine cracker meal of oat etc., improve the possibility that oat bran is applied at field of food.Oat grain after peeling is complete, and for the preparation of grains of oats, obtained grains of oats particle percentage of head rice improves 25%.
The object of the invention is working in coordination with by a series of special process, do not destroying oat bran Middle nutrition composition, under keeping the prerequisite that the rear oat grain of decortication is complete simultaneously, microorganism in removing wheat bran and phytase, improve and beneficiating ingredient content in bran rate and bran powder, and make it to produce fragrance, sense of food improves, improve the local flavor of oat bran powder, solve a high fine foods processing technique difficult problem.
The invention provides the preparation method that a kind of high fibre eats oat bran powder, comprise the steps:
Oat pretreatment, decortication, oat essence bran collect, batching is broken, freezing, frying is expanded;
Described oat pretreatment comprises: the cleaning of oat, de-stone, magnetic separation, except awns, peel off, look choosing, classification;
Collect oat essence bran after decortication and obtain high fine edible oat bran powder through the step such as broken, frying is expanded again; Oat after decortication prepares edible decortication grains of oats through conventional method.
Described oat pretreatment is specially: according to GB13359 oat after the assay was approved, first cleaning removal of impurities is carried out, utilize large assorted, little assorted, light assorted, heavily assorted, mineral impurity, the metal magnetic impurity in oat such as removing such as equipment such as vibrations cleaning sieve, stone remover, magnetic separator, bearder, hulling machine, grain separating machine etc., the trifle in the world in the erasing awn of wheat, epidermis fine hair and wheat ditch slough the residual clever shell of oat, then enter color selector and carry out look despecking and remove heterochromatic impurity and bad grain; Then carry out gradation, be qualified oat more than third-class, enter barley press and peel;
Described decortication adopts the decortication of 4-6 road, first first decortication, rejecting main component is the thick bran of oat of epidermis, pericarp and exodermis, oat grain exodermis residues of pesticides, heavy metal, mycotoxin and harmful microorganism content are higher, and soluble dietary fibre content is less, therefore the present invention rejects the thick bran of oat produced through first decortication; Each road bran powder obtained of peeling is called smart bran afterwards, carries out subsequent treatment after mixing.Essence bran extract be the pericarp of oat to aleurone part, comprise part exocarp, mesocarp, endocarp, seed coat, megarchidium layer and aleurone.
Because oat is opaque particle, vitreousness is lower, and quality is softer, so the decortication of oat is an open question always in the preparation of oat bran powder.For solving the process difficulties of oat decortication, the present invention improves preparation method and stone roller control equipment, has specifically carried out retrofiting combination, for the decortication of oat to sand roller rice machine.Concrete technical scheme is: decortication adopts vertical sand roller rice machine to carry out, from coarse to fine by road sand roller granularity, shearing force is reduced gradually, frictional force increases gradually, according to the change of material state in by road exfoliating process, continuous change force way, enables wheat bran successively softly peel off, and first removes thick bran, continue decortication through follow-up each road again and be mixed to get smart bran, the complete of oat grain after peeling can be kept simultaneously.Peel in first, second road, sand roller rice machine adopts the plain film diamond dust sand roller of granularity 30#, diameter 250mm, linear speed 13.7m/s; Sieve plate adopts the stamped sieve at 10 degree, forward angle of inclination, sieve aperture 25mm × 0.9mm, is convenient to collect wheat bran; Three, the 4th road decortication sand roller rice machine adopts 36# plain film diamond dust sand roller, sand roller diameter 250mm, linear speed 13.7m/s, and sieve plate is adopted as 10 degree, forward angle of inclination, the stamped sieve of sieve aperture 25mm × 0.9mm; According to raw material condition and grains of oats product requirement, determine whether to proceed follow-up decortication, at the feed end of the 5th, the 6th road sand roller rice machine, Pneumatic three-way plate valve is installed, control whether to enter the 5th, the 6th road decortication by Pneumatic three-way plate valve; 5th road decortication sand roller rice machine adopts 46# plain film diamond dust sand roller, sand roller diameter 250mm, linear speed 13.7m/s, and rice machine sieve plate adopts 10 degree, forward angle of inclination, the stamped sieve of sieve aperture 25mm × 0.9mm; 6th road decortication sand roller rice machine adopts 60# plain film diamond dust sand roller, and rice machine sieve plate adopts 10 degree, forward angle of inclination, the stamped sieve of sieve aperture 25mm × 0.9mm, sand roller diameter 250mm, linear speed 13.7m/s; Softly scrape the oat after stripping off skin through multiple tracks successively, through the discharging of bearing pressure discharge door, then prepare decortication grains of oats through this area conventional method; Collect each road wheat bran mixing after first decortication, obtain smart bran.The broken wheat that integrity degree does not reach 1/4th is conventionally peeled, and obtains broken oat for subsequent use.Each model sand roller matches with the sieve plate at 10 degree, forward angle of inclination, sand roller screw propulsion material, and the screen cloth of forward inclination certain angle, can reduce material resistance, wheat bran is separated better with oat after decortication, and is convenient to collect wheat bran.By high-precision digital-display ammeter (degree of accuracy reaches as high as 0.005 grade), by adjustment inlet amount and load, make electric current remain on 17-18A to finely control decortication degree and the exfoliant effect of every platform equipment, make final peeling rate be not less than 85% (peeling rate is the percentage of wheat bran content in the wheat bran and oat taken off).Oat decortication efficiency after this technological design is verified in actual production and equipment improves is high, and rate of flour content in bran is lower.Can ensure that the wheat bran that First oat peeling machine produces only contains the less thick bran of soluble dietary fibre content substantially; Endosperm containing oat in the wheat bran that second to the 6th road oat peeling machine produces, soluble dietary fiber are more, can be used as the qualified raw material of wheat bran.In order to ensure peel quality, production control cost and the flexible peeling rate controlling oat, Pneumatic three-way plate valve is installed additional at the feed end of the 5th, the 6th road oat peeling machine, according to different oat varieties and decortication degree, flexible employing level Four decortication, Pyatyi decortication, six grades of decortications, make different cultivars can reach the decortication requirement of processing quality.Preferably, first peeling rate controls at 13.5-14%, and second peeling rate controls at 13-14%, and the 3rd road controls at 20-30%, and the 4th road controls at 20-27%, and the 5th road controls at 0-18.5%, and the 6th road controls at 0-18.5%.
Because of more containing the endosperm of oat, soluble dietary fiber in smart bran, direct frying easily because be heated irregular and coking, therefore is crushed to the fineness of below 40 orders after being mixed with mass ratio 1:1 with smart bran by broken oat, be refrigerated to-20--40 DEG C, then carry out frying;
Described freezing step comprises precooling and vacuum refrigeration; Precooling: under broken oat and smart bran mixed material (hereinafter referred to as mixed material) are put into the temperature conditions of-20--40 DEG C, freezing 5-8h; Vacuum refrigeration: the mixed material through precooling being put into vacuum is 0.1kPa, temperature is leave standstill 5-6h in the equipment of-20--40 DEG C; Then mixed material is put into frying pot, make mixed material temperature reach 105-120 DEG C of frying 5-10 minute, in frying process, atomization sprays into the olive oil of mixed material quality 1%; After frying, material carries out hot extrusion expanding treatment, and the charging rate of heat extruder controls at 250-300r/min, screw speed 400r/min, extrudes three sections of temperature and controls respectively at 60 ± 5 DEG C, 150 ± 5 DEG C, 180 ± 5 DEG C.Mixed material after expanding treatment enters flour mill and grinds, and fineness reaches below 80 orders, obtains described high fine edible oat bran powder, can carry out from oatmeal prepared by this area conventional method as required joining the edible oatmeal of height fibre that powder can obtain different bran powder content; Also may be used for the preparation of the high fine flour of oat, the high fine bread flour of oat, the high fine cracker meal of oat etc., described high fine, dietary fiber content is not less than 6.0%.After decortication, oat prepares decortication grains of oats according to a conventional method.
Beneficial effect
After the present invention improves peeler, the shearing force that oat is subject in exfoliating process reduces, frictional force increases, decortication is gently successively carried out, the soluble dietary fiber contained in the thick bran removed is tried one's best few, and the microorganism, heavy metal, dust etc. that epidermis can be contained are removed completely, peel in 4-6 road, and wheat bran can be made to extract completely, and reduce the percentage of damage of peeling oat, ensure that the quality of bran powder and peeling oat; Adopt freezing in conjunction with frying and hot extrusion expanded to decortication after collect smart bran carry out subsequent treatment, wherein freezing smart bran and the broken oat inside of making forms small ice crystal, again through slight frying, make ice crystal rapid vaporization, make the slight pre-puffed of mixed material, lay a solid foundation for hot extrusion is expanded, in frying process, atomization sprays into olive oil, make mixed material absorb a small amount of high-quality grease equably, coordinate frying and hot extrusion expanded, be material flavouring.In hot extrusion expanding processing, capital equipment is screw extrusion machine, and extruding puffing machine is forced to push ahead by material by the spiral on screw rod, at the behind mineralization pressure of discharging nib, forces the discharging opening making material by the less nib in aperture; Because pressure reduces rapidly, make product undergoes rapid expansion and lose portion of water, thus forming a kind of fixing shape, keeping porous structure simultaneously.The mechanism of extrusion method is that dietary fiber is through high temperature, high pressure and shearing force effect, space structure in intermolecular and molecule is caused to deform, pressure is lost in the moment of extrusion equipment outlet, thus cause dietary fiber structure to change, due to the unexpected decline of pressure, water vapour undergoes rapid expansion is with lost, make product formation loose structure, make the connecting key fracture of the large molecule insoluble diedairy fiber component of part, change micromolecular soluble dietary fiber into, thus improve soluble dietary fiber; The insoluble Arabic wood sugars of part, hemicellulose and insoluble pectin compounds change water-soluble polymer composition into, improve the retention ability of dietary fiber.This bulking process also serves the color and luster and local flavor that improve material and has high temperature sterilization effect.The compositions such as cellulose, hemicellulose and lignin simultaneously in the oat bran after extrusion produce micronize effect, improve mouthfeel.Meanwhile, the heating processes such as frying, hot extrusion are expanded can kill the enzyme such as phytase, lipase, extend shelf life of products, prevent acid value in storage process from raising.The oat bran powder that the high fine edible oat bran powder, preparation method thereof of the present invention prepares has unique local flavor and mouthfeel, and sense of food is good, absorption easy to digest, comprehensively nutritious, nutritive loss is few, special taste, health, do not need washing, wheat wetting in preparation method, energy consumption is little, and technique is simple, and decortication efficiency is high, rate of flour content in bran is lower, and the grains of oats integrity degree after decortication is high, and percentage of damage is low.
Detailed description of the invention
Embodiment 1
High fibre eats a preparation method for oat bran powder, comprises the steps:
Oat pretreatment, decortication, oat essence bran are collected, broken, freezing, the frying of batching, expanded;
Collect oat essence bran after decortication and obtain high fine edible oat bran powder through the step such as broken, frying is expanded again; Oat after decortication prepares edible decortication grains of oats through conventional method.
Oat pretreatment: according to GB13359 oat after the assay was approved, first cleaning removal of impurities is carried out, utilize large assorted, little assorted, light assorted, heavily assorted, mineral impurity, the metal magnetic impurity in oat such as removing such as equipment such as vibrations cleaning sieve, stone remover, magnetic separator, bearder, hulling machine, grain separating machine etc., the trifle in the world in the erasing awn of wheat, epidermis fine hair and wheat ditch slough the residual clever shell of oat, then enter color selector and carry out look despecking and remove heterochromatic impurity and bad grain; Then gradation is carried out;
Decortication: qualified oat adopts 6 road decortications, adopt vertical sand roller rice machine to carry out, peel in first, second road, sand roller rice machine adopts the plain film diamond dust sand roller of granularity 30#, diameter 250mm, linear speed 13.7m/s; Sieve plate adopts the stamped sieve at 10 degree, forward angle of inclination, sieve aperture 25mm × 0.9mm, and first peeling rate is 13.5%, and second peeling rate is 14%; Three, the 4th road decortication sand roller rice machine adopts 36# plain film diamond dust sand roller, sand roller diameter 250mm, linear speed 13.7m/s, sieve plate is adopted as 10 degree, forward angle of inclination, the stamped sieve of sieve aperture 25mm × 0.9mm, 3rd road peeling rate 30%, 4th road peeling rate 20%, obtains the smart bran in the 3rd, the 4th road; 5th road decortication sand roller rice machine adopts 46# plain film diamond dust sand roller, sand roller diameter 250mm, linear speed 13.7m/s, and rice machine sieve plate adopts 10 degree, forward angle of inclination, the stamped sieve of sieve aperture 25mm × 0.9mm, and peeling rate is 5%; 6th road decortication sand roller rice machine adopts 60# plain film diamond dust sand roller, and rice machine sieve plate adopts 10 degree, forward angle of inclination, the stamped sieve of sieve aperture 25mm × 0.9mm, sand roller diameter 250mm, linear speed 13.7m/s, and peeling rate is 2.5%; By high-precision digital-display ammeter (degree of accuracy reaches as high as 0.005 grade), by adjustment inlet amount and load, make electric current remain on 17-18A to finely control decortication degree and the exfoliant effect of every platform equipment, make final peeling rate reach 85% (peeling rate is the percentage of wheat bran content in the wheat bran and oat taken off).
Oat essence bran is collected: collect two, three, four, five, six road wheat bran mixing, obtain smart bran.
The broken wheat of integrity degree not as good as 1/4th is conventionally peeled, and obtains broken oat for subsequent use;
Batching is broken: broken oat is crushed to the fineness of below 40 orders after mixing with mass ratio 1:1 with smart bran;
Freezing: freezing step comprises precooling and vacuum refrigeration;
Precooling: under broken oat and smart bran mixed material (hereinafter referred to as mixed material) are put into the temperature conditions of-30 DEG C, freezing 8h;
Vacuum refrigeration: the mixed material through precooling being put into vacuum is 0.1kPa, temperature is leave standstill 5h in the equipment of-40 DEG C;
Frying: freezing rear mixed material is put into frying pot, makes mixed material temperature reach 110 DEG C of fryings 10 minutes, and in frying process, atomization sprays into the olive oil of mixed material quality 1%;
Expanded: after frying, material carries out hot extrusion expanding treatment, the charging rate of heat extruder controls at 280r/min, screw speed 400r/min, extrudes three sections of temperature and controls respectively at 60 ± 5 DEG C, 150 ± 5 DEG C, 180 ± 5 DEG C.
Mixed material after expanding treatment enters flour mill and grinds, and fineness reaches below 80 orders, obtains high fibre and eats oat bran powder;
The edible oat bran powder of height fibre and the oatmeal that above-mentioned preparation method are obtained carry out joining the edible oatmeal of height fibre that powder can obtain different bran powder content.
The edible oat bran powder of height fibre above-mentioned preparation method obtained and high gluten wheat flour are joined powder according to the ratio of mass ratio 1:8 and are mixed, and obtain the high fine flour of a kind of oat;
The edible oat bran powder of height fibre above-mentioned preparation method obtained and bread flour are joined powder according to the ratio of mass ratio 1:4 and are mixed, and obtain the high fine bread flour of a kind of oat;
The edible oat bran powder of height fibre above-mentioned preparation method obtained and cracker meal are joined powder according to the ratio of mass ratio 1:3 and are mixed, and obtain the high fine cracker meal of a kind of oat;
Softly scrape the oat after stripping off skin through multiple tracks successively, through the discharging of bearing pressure discharge door, prepare decortication grains of oats according to a conventional method.
Embodiment 2
High fibre eats a preparation method for oat bran powder, comprises the steps:
Oat pretreatment, decortication, oat essence bran are collected, broken, freezing, the frying of batching, expanded;
Collect oat essence bran after decortication and obtain high fine edible oat bran powder through the step such as broken, frying is expanded again; Oat after decortication prepares edible decortication grains of oats through conventional method.
Oat pretreatment: according to GB13359 oat after the assay was approved, first cleaning removal of impurities is carried out, utilize large assorted, little assorted, light assorted, heavily assorted, mineral impurity, the metal magnetic impurity in oat such as removing such as equipment such as vibrations cleaning sieve, stone remover, magnetic separator, bearder, hulling machine, grain separating machine etc., the trifle in the world in the erasing awn of wheat, epidermis fine hair and wheat ditch slough the residual clever shell of oat, then enter color selector and carry out look despecking and remove heterochromatic impurity and bad grain; Then gradation is carried out; Decortication: qualified oat adopts 4 road decortications, adopt vertical sand roller rice machine to carry out, peel in first, second road, sand roller rice machine adopts the plain film diamond dust sand roller of granularity 30#, diameter 250mm, linear speed 13.7m/s; Sieve plate adopts the stamped sieve at 10 degree, forward angle of inclination, sieve aperture 25mm × 0.9mm, and first peeling rate is 14%, and second peeling rate is 14%; Three, the 4th road decortication sand roller rice machine adopts 36# plain film diamond dust sand roller, sand roller diameter 250mm, linear speed 13.7m/s, and sieve plate is adopted as 10 degree, forward angle of inclination, the stamped sieve of sieve aperture 25mm × 0.9mm, the 3rd road peeling rate the 30%, four road peeling rate 28%; By high-precision digital-display ammeter (degree of accuracy reaches as high as 0.005 grade), by adjustment inlet amount and load, make electric current remain on 17-18A to finely control decortication degree and the exfoliant effect of every platform equipment, make final peeling rate reach 86% (peeling rate is the percentage of wheat bran content in the wheat bran and oat taken off).
Oat essence bran is collected: collect two, three, four road wheat bran mixing, obtain smart bran.
The broken wheat of integrity degree not as good as 1/4th is conventionally peeled, and obtains broken oat for subsequent use;
Batching is broken: broken oat is crushed to the fineness of below 40 orders after mixing with mass ratio 1:1 with smart bran;
Freezing: freezing step comprises precooling and vacuum refrigeration;
Precooling: under broken oat and smart bran mixed material (hereinafter referred to as mixed material) are put into the temperature conditions of-40 DEG C, freezing 5h;
Vacuum refrigeration: the mixed material through precooling being put into vacuum is 0.1kPa, temperature is leave standstill 5h in the equipment of-40 DEG C;
Frying: freezing rear mixed material is put into frying pot, makes mixed material temperature reach 120 DEG C of fryings 5 minutes, and in frying process, atomization sprays into the olive oil of mixed material quality 1%;
Expanded: after frying, material carries out hot extrusion expanding treatment, the charging rate of heat extruder controls at 250r/min, screw speed 400r/min, extrudes three sections of temperature and controls respectively at 60 ± 5 DEG C, 150 ± 5 DEG C, 180 ± 5 DEG C.
Mixed material after expanding treatment enters flour mill and grinds, and fineness reaches below 80 orders, obtains high fibre and eats oat bran powder;
The edible oat bran powder of height fibre and the oatmeal that above-mentioned preparation method are obtained carry out joining the edible oatmeal of height fibre that powder can obtain different bran powder content.
The edible oat bran powder of height fibre above-mentioned preparation method obtained and high gluten wheat flour are joined powder according to the ratio of mass ratio 1:5 and are mixed, and obtain the high fine flour of a kind of oat;
The edible oat bran powder of height fibre above-mentioned preparation method obtained and bread flour, join powder according to the ratio of mass ratio 1:4 and mix, and obtains the high fine bread flour of a kind of oat;
The edible oat bran powder of height fibre above-mentioned preparation method obtained and cracker meal are joined powder according to the ratio of mass ratio 1:3 and are mixed, and obtain the high fine cracker meal of a kind of oat;
Softly scrape the oat after stripping off skin through multiple tracks successively, through the discharging of bearing pressure discharge door, prepare decortication grains of oats according to a conventional method.
Embodiment 3
High fibre eats a preparation method for oat bran powder, comprises the steps:
Oat pretreatment, decortication, oat essence bran are collected, broken, freezing, the frying of batching, expanded;
Collect oat essence bran after decortication and obtain high fine edible oat bran powder through the step such as broken, frying is expanded again; Oat after decortication prepares edible decortication grains of oats through conventional method.
Oat pretreatment: according to GB13359 oat after the assay was approved, first cleaning removal of impurities is carried out, utilize large assorted, little assorted, light assorted, heavily assorted, mineral impurity, the metal magnetic impurity in oat such as removing such as equipment such as vibrations cleaning sieve, stone remover, magnetic separator, bearder, hulling machine, grain separating machine etc., the trifle in the world in the erasing awn of wheat, epidermis fine hair and wheat ditch slough the residual clever shell of oat, then enter color selector and carry out look despecking and remove heterochromatic impurity and bad grain; Then gradation is carried out;
Decortication: qualified oat, enters barley press and peel, oat decortication employing 5 road decortication, adopt vertical sand roller rice machine to carry out, peel in first, second road, sand roller rice machine adopts the plain film diamond dust sand roller of granularity 30#, diameter 250mm, linear speed 13.7m/s; Sieve plate adopts the stamped sieve at 10 degree, forward angle of inclination, sieve aperture 25mm × 0.9mm, and first peeling rate is 13.5%, and second peeling rate is 14%; Three, the 4th road decortication sand roller rice machine adopts 36# plain film diamond dust sand roller, sand roller diameter 250mm, linear speed 13.7m/s, and sieve plate is adopted as 10 degree, forward angle of inclination, the stamped sieve of sieve aperture 25mm × 0.9mm, the 3rd road peeling rate the 25%, four road peeling rate 25%; 5th road decortication sand roller rice machine adopts 46# plain film diamond dust sand roller, sand roller diameter 250mm, linear speed 13.7m/s, and rice machine sieve plate adopts 10 degree, forward angle of inclination, the stamped sieve of sieve aperture 25mm × 0.9mm, and peeling rate is 10%; By high-precision digital-display ammeter (degree of accuracy reaches as high as 0.005 grade), by adjustment inlet amount and load, make electric current remain on 17-18A to finely control decortication degree and the exfoliant effect of every platform equipment, make final peeling rate reach 87.5% (peeling rate is the percentage of wheat bran content in the wheat bran and oat taken off).
Oat essence bran is collected: collect two, three, four, five road wheat bran mixing, obtain smart bran.
The broken wheat of integrity degree not as good as 1/4th is conventionally peeled, and obtains broken oat for subsequent use;
Batching is broken: broken oat is crushed to the fineness of below 40 orders after mixing with mass ratio 1:1 with smart bran;
Freezing: freezing step comprises precooling and vacuum refrigeration;
Precooling: under broken oat and smart bran mixed material (hereinafter referred to as mixed material) are put into the temperature conditions of-20 DEG C, freezing 7h;
Vacuum refrigeration: the mixed material through precooling being put into vacuum is 0.1kPa, temperature is leave standstill 6h in the equipment of-30 DEG C;
Frying: freezing rear mixed material is put into frying pot, makes mixed material temperature reach 105 DEG C of fryings 10 minutes, and in frying process, atomization sprays into the olive oil of mixed material quality 1%;
Expanded: after frying, material carries out hot extrusion expanding treatment, the charging rate of heat extruder controls at 300r/min, screw speed 400r/min, extrudes three sections of temperature and controls respectively at 60 ± 5 DEG C, 150 ± 5 DEG C, 180 ± 5 DEG C.
Mixed material after expanding treatment enters flour mill and grinds, and fineness reaches below 80 orders, obtains high fibre and eats oat bran powder;
The edible oat bran powder of height fibre and the oatmeal that above-mentioned preparation method are obtained carry out joining the edible oatmeal of height fibre that powder can obtain different bran powder content.
The edible oat bran powder of height fibre above-mentioned preparation method obtained and high gluten wheat flour are joined powder according to the ratio of mass ratio 1:6 and are mixed, and obtain the high fine flour of a kind of oat;
The edible oat bran powder of height fibre above-mentioned preparation method obtained and bread flour are joined powder according to the ratio of mass ratio 1:6 and are mixed, and obtain the high fine bread flour of a kind of oat;
The edible oat bran powder of height fibre above-mentioned preparation method obtained and cracker meal, join powder according to the ratio of mass ratio 1:2 and mix, and obtains the high fine cracker meal of a kind of oat;
Softly scrape the oat after stripping off skin through multiple tracks successively, through the discharging of bearing pressure discharge door, prepare decortication grains of oats according to a conventional method.
Experimental example 1:
The high fine flour of the oat prepared by above-described embodiment and commercially available similar products, prepare noodles by the following method, be sensory evaluation contrast experiment
1. test method
Numbering counter sample is as follows:
1-embodiment 1,2-embodiment 2,3-embodiment 3,4-contrast 1,5-contrast 2;
1.1 method for making noodles
In process of the test, room temperature controls at about 25 DEG C, and relative humidity controls at 40%-50%.Take the high fine flour of oat of embodiment 1-6 or commercially available similar products 200g, add the distilled water of people's flour quality 28%-32%, the visual sample of amount of water and mask body situation appropriately adjust; 3min is stirred with pin type dough mixing machine.Use laboratory special flour stranding machine by the blank of becoming reconciled at roller space 3mm place compression molding, compressing tablet after folding, the compressing tablet 1 time of postponing after 3 times, is put in plastic seal pocket, at room temperature placement 30min by dough sheet; Adjust roller space respectively to 2.5mm, 2.0mm roll-in; Cut-small pieces dough sheet, by its adjustment face rolling distance, make it to extrude (1.25 scholar 0.03) dough sheet that mm is thick; Dough sheet is cut into the elongated noodles bundle that 2.0mm is wide while 1.25mm place compressing tablet; Fresh noodle is put into sealed bag and is placed in refrigerator, and the trial test time should control within noodles press 2h.Take fresh noodle sample 100g, put people and fill in the pot of boiling water, boil about 6min and just disappear to the white fecula of noodles core, pulled out by noodles immediately, in the container filling frozen water, iced about 10s, drains excessive moisture, puts and wait in a reservoir to taste.
1.2 sensory evaluation methods
Ripe noodles are evaluated through the personnel that judge trained by more than 5, and the time of trial test should within 10min, and sensory assessment is according to color and luster 30 points, and surface state 10 points, elasticity 25 points, consolidation 10 points, slickness 20 points, food flavor 5 points is marked.High quality noodles should be the bright orange or brilliant white of color and luster, and smooth surface is transparent texture, and soft or hard is suitable, good springiness, smooth tasty and refreshing and have wheat fragrance.The results are shown in following table 1
Conclusion: from testing above, the noodles that the high fine flour of embodiment of the present invention 1-3 oat is made, are all better than from color and luster, surface state, elasticity, consolidation, slickness, food flavor each side the noodles that commercially available similar flour is made.
Experimental example 2
The high fine flour of the oat that embodiment 1,2,3 prepares and commercial like product make steamed bun contrast experiment, number same experimental example 1, the results are shown in following table 2
| Numbering | Footpath/mm at the bottom of steamed bun | Steamed bun height/mm | High footpath is amassed | Ratio of height to diameter |
| 1 | 95 | 89 | 8455 | 0.94 |
| 2 | 97 | 85 | 8245 | 0.88 |
| 3 | 95 | 87 | 8265 | 0.92 |
| 4 | 85 | 78 | 6630 | 0.92 |
| 5 | 100 | 78 | 7800 | 0.78 |
Conclusion: the steamed bun height footpath sum height that the high fine flour of embodiment of the present invention 1-3 oat makes is all higher than the steamed bun that commercially available similar flour makes, and namely volume is comparatively large, ratio of height to diameter is suitable, and it is fine that the high fine flour of oat of the present invention makes steamed bun effect.
Experimental example 3
Bread flour prepared by above-described embodiment, with commercially available two kinds of bread flours, prepare bread according to the composition of following mass fraction according to same conventional method, according to the standards of grading of table 1, each sample is marked by 50 experienced evaluating members, average, the results are shown in Table 4; Reference numeral is as follows: 1-embodiment 1,2-embodiment 2,3-embodiment 3,4-commercial samples 1,5-commercial samples 2, and following experiment numbers is same;
Bread flour 200 parts, 3.6 parts, dry ferment, sucrose 12 parts, 90 parts, water, salt 2 parts, egg 40 parts, skimmed milk power 10 parts, 20 parts, butter, 0.008 part, ascorbic acid;
Table 3 bread grade form
Table 4: each sample appraisal result
As shown in Table 4: compared with commercial like product, the bread that oat bread flour of the present invention prepares, epidermis is golden yellow, interior tissue uniform and smooth, fluffy full, uniform and smooth, pore opening, quantity are moderate, delicate mouthfeel is soft, and elasticity is splendid, hole is little and fine and closely woven, has special oat fragrance and strong bakes fragrance.
Table 5 various embodiments of the present invention and commercially available bread flour prepare bread water-retaining property (percentage of water loss %) contrast experiment
| Numbering | 1d | 2d | 3d | 4d | 5d | 6d | 7d |
| 1 | 1.352 | 1.118 | 0.783 | 0.732 | 0.620 | 0.515 | 0.499 |
| 2 | 1.668 | 1.546 | 1.329 | 0.976 | 0.863 | 0.764 | 0.693 |
| 3 | 1.598 | 1.462 | 0.952 | 0.790 | 0.675 | 0.588 | 0.538 |
| 4 | 2.734 | 2.470 | 1.539 | 1.332 | 1.058 | 0.832 | 0.863 |
| 5 | 2.431 | 2.008 | 1.320 | 1.152 | 0.976 | 0.800 | 0.769 |
As shown in Table 5: compared with commercial like product, the bread water-retaining property prepared by oat bread flour of the present invention significantly improves, thus can extend the shelf life of product.
Claims (10)
1. an oat peeling method, adopt vertical sand roller rice machine to carry out the decortication of 4-6 road, sieve plate all adopts the stamped sieve of 10 degree, forward angle of inclination, sieve aperture 25mm × 0.9mm; Peeling in first, second road, adopts the plain film diamond dust sand roller of granularity 30#, diameter 250mm, linear speed 13.7m/s; Three, the 4th road adopts 36# plain film diamond dust sand roller, sand roller diameter 250mm, linear speed 13.7m/s; According to raw material condition and grains of oats product requirement, determine whether to proceed follow-up decortication, control whether to enter the 5th, the 6th road decortication by switch Pneumatic three-way plate valve; 5th road adopts 46# plain film diamond dust sand roller, sand roller diameter 250mm, linear speed 13.7m/s; 6th road decortication sand roller rice machine adopts 60# plain film diamond dust sand roller, sand roller diameter 250mm, linear speed 13.7m/s; By adjustment inlet amount and load, make every platform vertical sand roller rice electromechanics stream all remain on 17-18A, final peeling rate is not less than 85%.
2. comprise the preparation method of the edible oat bran powder of height fibre of peeling method described in claim 1, also comprise the steps:
Oat pretreatment, oat essence bran are collected, broken, freezing, the frying of batching, expanded;
Described oat pretreatment comprises: the cleaning of oat, de-stone, magnetic separation, except awns, peel off, look choosing, classification, decortication;
Described batching is broken for: collect oat essence bran after decortication and mix with mass ratio 1:1 with broken oat, then carry out fragmentation and obtain mixed material;
Described freezing for being refrigerated to-20--40 DEG C.
3. high fibre eats the preparation method of oat bran powder according to claim 2, it is characterized in that, described mixed material granularity is below 40 orders.
4. the high fine preparation method eating oat bran powder according to Claims 2 or 3, it is characterized in that, described freezing step comprises precooling and vacuum refrigeration; Precooling: under broken oat and smart bran mixed material are put into the temperature conditions of-20--40 DEG C, freezing 5-8h; Vacuum refrigeration: the mixed material through precooling being put into vacuum is 0.1kPa, temperature is leave standstill 5-6h in the equipment of-20--40 DEG C.
5. high fibre eats the preparation method of oat bran powder according to claim 4, it is characterized in that, frying, for freezing rear mixed material is put into the frying of frying pot, makes mixed material temperature reach 105-120 DEG C of frying 5-10 minute, and in frying process, atomization sprays into the olive oil of mixed material quality 1%.
6. high fibre eats the preparation method of oat bran powder according to claim 5, it is characterized in that, describedly to be puffed to: after frying, material carries out hot extrusion expanding treatment, the charging rate of heat extruder controls at about 250-300r/min, screw speed 400r/min, extrudes three sections of temperature and controls respectively at 60 ± 5 DEG C, 150 ± 5 DEG C, 180 ± 5 DEG C.
7. high fibre eats the preparation method of oat bran powder according to claim 6, it is characterized in that, also comprises and grinding, and the mixed material after expanding treatment enters flour mill and grinds, and fineness reaches below 80 orders.
8. the height fibre that the arbitrary described preparation method of claim 2-7 obtains eats oat bran powder.
9. peel the preparation method of grains of oats, it is characterized in that, comprise oat peeling method according to claim 1.
10. the decortication grains of oats that obtains of preparation method described in claim 9.
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| CN108714453A (en) * | 2018-04-11 | 2018-10-30 | 涡阳县丰华面业有限公司 | It is a kind of to return the processing technology for adding legal system and making wholewheat flour using wheat bran |
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| CN106071852A (en) * | 2016-06-27 | 2016-11-09 | 汉川市佳旺达食品有限公司 | A kind of expanded rice cracker adding Testa Tritici powder and powder of edible fungus and preparation method thereof |
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| CN108714453A (en) * | 2018-04-11 | 2018-10-30 | 涡阳县丰华面业有限公司 | It is a kind of to return the processing technology for adding legal system and making wholewheat flour using wheat bran |
| CN111389483A (en) * | 2020-04-09 | 2020-07-10 | 辽宁富安农业发展有限公司 | Automatic peeling process for quick-frozen fresh corn kernels |
| CN111389483B (en) * | 2020-04-09 | 2021-07-16 | 辽宁富安农业发展有限公司 | Automatic peeling process for quick-frozen fresh corn kernels |
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