Processing technology of oatmeal
1. Cleaning: The cleaning process of oats is similar to that of wheat. Generally, according to the different particle size and specific gravity, clean oats can be obtained after repeated cleaning. Commonly used equipment includes primary cleaner, vibrating screen, peeling machine, iron remover, rotary screen, specific gravity screen, etc.
2. Peeling and whitening: From the perspective of health care, oat bran is the essence of oats, because a large amount of soluble fiber and fat are in the bran layer, so the purpose of peeling is whitening and dust removal. The peeling of oats only needs to be lightly rubbed to remove the wheat wool and epidermis, and it can't be peeled too much like rice.
3. Cleaning and drying: after peeling, it is cleaned and then centrifugally dried.
4. Inactivation heat treatment: Oats contain many enzymes, especially lipoxygenase. If the enzyme is not inactivated, the fat in oats will be oxidized during processing, which will affect the yield, quality and shelf life.
Heat treatment can inactivate enzymes, gelatinize oat starch and increase baking flavor. Generally, infrared or far infrared heating equipment can be used. The heated oats must be processed in the next working procedure or forced to cool in time. Prevent the oil in oats from overheating and oxidation.
5. Granulation: Oatmeal has whole pieces and granulated pieces. Granulation is to cut oats into granules with the size of 1/2~ 1/3 with a rotary granulator. The shape of oatmeal is neat and consistent, and it is easy to be pressed into thin slices without losing powder.
6. Steaming: Its purpose is threefold: one is to further inactivate enzymes and sterilize oats; The second is to make starch fully gelatinized to meet the requirements of fast food or fast food; Thirdly, oats are wetted and softened, and are easy to tablet. It is best to use a reversible cooking machine for cooking equipment.
7. Tablet pressing: the cooked and moistened oats are pressed into thin slices with a double-roll tablet press, and the thickness of the thin slices is controlled at about 0.5 mm. If it is thick, it will take a long time to cook; if it is too thin, the products will be fragile. The diameter of the roller of tablet press is larger, generally 200 mm is better.
8. Drying and cooling: Compressed oats need to be dried to reduce the moisture to below 65,438+00% for storage. Oatmeal is thin and has a large contact area. When drying, you can use slightly heated wind or even just cold wind to dry. Fluidized bed dryer is the best drying equipment. After drying, cool to normal temperature.
9. Packaging: Generally, materials with good air tightness are used, such as aluminum-plated films, polypropylene bags and polyester bags. In addition, oatmeal is a kind of fast food, which requires high hygiene. In the later period, many chefs began to try their best to achieve aseptic production in the system.
Extended data:
1, raw materials:
oat
Oat is an ancient crop, which was recorded in writing as early as 2000 years ago. Oats belong to one of the eight major food crops.
Oat belongs to Gramineae, Avenaceae and Avena, and is an important food and feed crop widely planted all over the world. It has excellent characteristics such as drought resistance, cold resistance, barren resistance and high nutritional and health care value. The main cultivated varieties are divided into barnyard grass and bare grain.
There are mainly barnyard grass types in countries all over the world, among which the most important is common cultivated oat, also known as feed oat (A. sativa), and China is the origin center of naked oats (A. nuda), and the output of naked oats accounts for more than 90% of the total output of oats. Northeast China, North China, Northwest China, Southwest China, Guangdong, Guangxi and Central China are all cultivated.
Oats not only have high nutritional value, but also have certain medical functions. The contents of protein, fat, lysine and calories in oats are relatively high. It is also rich in linoleic acid, which can reduce the long-term accumulation of cholesterol in the cardiovascular system and is of great benefit to the prevention of hypertension, diabetes and hyperlipidemia in the elderly. Moreover, oats also have medical functions such as cancer prevention and constipation treatment.
2, nutrition analysis editor
Oats and wheat are two different grains. Wheat is usually ground into "white flour", and a lot of nutrients in the outer layer will be lost. Pure oatmeal itself is a whole grain, and it has not been processed by removing the outer layer, so there is no need to declare whether it is "whole wheat".
And the nutritional value of pure oatmeal is much higher than that of whole wheat flour. It must be noted that the higher the proportion of oatmeal in the product, the higher the nutritional value of the product. If there are more ingredients such as rice flour and corn, the nutritional value will be discounted.
Baidu encyclopedia-oats
Baidu encyclopedia-oatmeal