With the accelerated pace of life, people's requirements for food have gradually turned into healthy and fast, and the more convenient convenience foods like cereals have become frequent customers on the table of consumers. According to different processing techniques, the nutritional value of oat processing products is also different.
In recent years, with the frequent production of oat deep processing products for food equipment, the industrial chain is gradually improving. In the future, if we want to build a complete oat processing industrial chain system, we need to continuously improve the production process and develop new oat processing equipment.
The nutritional value of oatmeal is closely related to the processing
The popularity of cereals is evident from the supermarket shelves. In the cereal area, various brands and different types of cereals are dazzling. Many cereals are labeled 'nutritional cereals' 'grain nutritious breakfast', but you can find these fast-food cereals by careful observation. Including traditional oatmeal, pure ready-to-eat oatmeal, seasoned instant oatmeal, fruity mixed oatmeal, their nutritional value is naturally different, which is related to their respective processing methods.
Cereal on the supermarket shelf
Our common ready-to-eat cereal is cooked oatmeal, which is the product of ripening after peeling. The processed oatmeal is made of bare oatmeal. Because it contains more impurities, it needs to use grading sieve before processing. Or the separator to screen and clean the raw materials. In order to ensure the screening of the normal oats, the color sorter is used for screening, and the opto-difference is used to blow off the oats with heavy color by jet.
In the production process, a very important part is 'three raw and three cooked'. The first maturation occurs after the washing machine cleans the sorted oats, and the cooking pot uses steam to make the oats absorb moisture and become cooked food; The second maturation, the steamed wheat grains are baked in a dryer to produce aroma, and the wheat grains are cooked; the third time occurs in the roast wheat, after the pelletizing, the wheat grains enter the cooking machine, and the steam is again steamed. It can not only use high temperature to eliminate the fat oxidase contained in the wheat grain, but also promote the full ripening of the wheat grain. After these three ripenings, the grain tastes better and the flavor is stronger.
The above is the processing of the ready-to-eat cereals. If it is specific to the cereal products, according to the staff, from the perspective of nutrition and health, it should be traditional oatmeal, pure ready-to-eat cereal, seasoned instant cereal, fruity mixed cereal.
The high nutritional value of traditional oatmeal and pure oatmeal is because there is no extra process in the process to preserve the most complete nutrients of the grain; the seasoned instant oatmeal is often crushed and processed, and the nutritive value is lost, such as oat bran. The dietary fiber is lost in this way; the fruity mixed cereal is popular with many consumers because of its sweet taste, but the cereal is actually re-pressed into cereal after deep processing, and the fruity or milky fragrance is added by the blending. Fruit flavor, milk flavor, long-term intake of flavor is harmful to the human body.
Oat processing products are frequent, and the industrial chain is constantly improving.
In addition to oatmeal, oat deep processing products have been frequent in recent years. Ulancha City, Inner Mongolia, builds oat processing industrial parks based on resource advantages. Focus on the development of oatmeal deep processing series of oatmeal, oatmeal, oatmeal, instant food and other products. Warehouse, packaging, logistics and other modern service system.
On the 25th of last month, the National Oats and Buckwheat Nutrition Processing Industry Development Academic Exchange and Site Study Conference pointed out that at present, oatmeal and oatmeal-based food processing industry have reached a bottleneck. Oatmeal beverages hope to become an emerging oat processing. Hot spots. The difficulty in processing oatmeal beverages is how to convert oatmeal into oatmeal. There are two main preparation processes, refining and enzymatic hydrolysis.
The process of refining process is: cleaning baking, soaking, refining, boiling, filtering, oat pulp; the process of enzymatic hydrolysis is: cleaning and baking, superfine grinding, gelatinization, enzymatic hydrolysis, enzyme inactivation, centrifugation Liquid, oatmeal. Compared with the refining process, the enzymatic hydrolysis process has the advantage of solving the problem of aging and precipitation of oat starch and the difficulty of digestion and absorption of crude fiber. Because the oat starch is enzymatically hydrolyzed, the molecular chain will Become smaller, turn into dextrin or sugar, can prevent oat starch aging, sedimentation, floating, etc.
Conclusion
As one of China's large grain agricultural products, oats comprehensively improve the oat processing industry chain, strengthen the research and development of deep processing products, help improve the national dietary nutrition structure, increase farmers' income, and greatly promote the economic benefits of related enterprises. The development of technical equipment, like the gap between the refining and enzymatic processes mentioned above, the advancement of technical equipment can effectively solve the problems in production and processing.
In addition, other aspects of support are needed, such as actively promoting large-scale planting, transforming decentralized farmer-type planting into enterprise-scale planting, and market-oriented operation; introducing cattle and sheep breeding and processing projects, transforming oat grass in situ, and achieving agro-pastoral integration, and ecology. Economic win-win; build oat brand, increase awareness, etc.