CN104068192B - Oat soft sweets of a kind of norcholesterol and preparation method thereof - Google Patents

Abstract

Oat soft sweets that the invention discloses a kind of norcholesterol and preparation method thereof, it comprises the component of following weight parts: pure water 33 ~ 37 parts, 1.5 ~ 3.5 parts, agar, prebiotic sugared 16 ~ 20 parts, maltose 17 ~ 23 parts, sucrose 4 ~ 7 parts, oat 17 ~ 23 parts, dissolve after agar pure water is soaked and make agar breast, by oat powder-grinding, add water and be brewed into oat milk, prebiotic sugar and sucrose are added agar Ruzhong and boils, then add maltose and oat milk, jointly boil 3 ~ 5min; Prefabricated solution is placed in concentration tank, and decompression boils and obtains syrup, and cooling 0.5 ~ 1h obtains basic fondant, and after basic fondant cutting block forming, bag wafer and row's dish, drying obtains that the oat of norcholesterol is soft to be warded off.Adopt oat to be that soft sweets prepared by raw material, not only technique is simple, and small investment, benefit are large, the soft sweets soft taste of making, easy to carry, there is reduction cholesterol, the several functions characteristics such as adjustment blood sugar simultaneously.

Description

Oat soft sweets of a kind of norcholesterol and preparation method thereof

Technical field

Oat soft sweets that the present invention relates to a kind of norcholesterol and preparation method thereof, belong to health food preparing technical field.

Background technology

Oat is one of the mankind eight generalized grain crop.Oat is divided into bran (grain husk) type and the large class of naked grain type two, and countries in the world are there to be bran type.Medical expert and nutritionist study proves that oat has the effect reducing body cholesterol, and nutritive value is very high, especially containing avenabeta glucosan, can reduce cholesterol, to the exploitation of oat products, day by day be subject to people's attention.Have following several at present to the exploitation of oat products:

Prepare microencapsulation oat germ oil, water content is 1.5% ~ 2.1%, grain diameter is at 30 ~ 140um, embedding rate is 86.5% ~ 95.4%, oil content is 38% ~ 43%, and the microencapsulated oil powder of this product of measuring is 85.5%, and after embedding, the antioxidative stabilizer of oat germ oil significantly improves, store 10d at normal temperatures, peroxide value rising 0.5 ~ 0.58mmol/kg.

Avenabeta glucosan has good retentiveness and holding oiliness, can be added in meat products, is used for making minced pork in the formula of ratio of pork fat and lean 3:7, avenabeta glucosan extract 2.5g, starch 2.5g, carragheen 2.0g (with 250g).

It is large that Norway Lantmanen (Lang Temen) Products scope comprises the scope of the enterprise such as oatmeal, oat rod, oat extruded product, oatmeal.Finland Raisio (Li Siou) Products scope comprises oatmeal, oat beverage, feed etc., annual value of production 400000000 Euros.U.S. Quaker (pavilion, osmanthus) Kellogg ' s.GeneralMill company, the production marketing held stationary of Canadian Can-Oat company, Ceapro company, does not have large sale action.The oat washing care product prospect for sales of Nivea company of the U.S. is good, and product has oat hair conditioner, shampoo, moisture saver mask, oat perfumed soap; The product such as stroke board oat mask, mildy wash, hand lotion that Li Beisheng company of BeiJing, China produces has gone on the market, and deeply likes by consumer.As a kind of high-quality transition silos crop, there is new opportunity to develop at food applications, additive, cosmetic field in oat.

Can find out existing oat products major embodiment both ways from above content, one is the extraction to functional component in oat, makes additive, and breast extracts the product of avenabeta glucosan; Two is application of oatmeal material, prepares oat coarse cereals bread and so on.Found by By consulting literatures, correlative study and the finished product of current norcholesterol oat ready-to-eat food have not been reported.

Summary of the invention

The object of this invention is to provide and a kind ofly have the oat soft sweets and preparation method thereof reducing cholesterol, the cereals nutrient soft sweets obtained have good sense organ and higher nutritive value.

Technical scheme of the present invention is: a kind of oat soft sweets of norcholesterol, and it is made up of the component of following weight parts: pure water 33 ~ 37 parts, 1.5 ~ 3.5 parts, agar, prebiotic sugared 16 ~ 20 parts, maltose 17 ~ 23 parts, sucrose 4 ~ 7 parts, oat 17 ~ 23 parts.

A preparation method for the oat soft sweets of norcholesterol, step is as follows:

(1) 1.5 ~ 2.5 parts of agar are soaked 6 ~ 10h at normal temperatures with the pure water of 18 ~ 20 times, dissolve under the condition of 85 ~ 90 DEG C, obtain agar breast;

(2) 17 ~ 23 portions of oats are ground into granularity 80 ~ 90 object oatmeal, add the pure water of oatmeal 4 ~ 6 times, under the condition of 95 ~ 100 DEG C, boil 8 ~ 10min, obtain oat milk;

(3) 16 ~ 20 portions of prebiotic sugar and 4 ~ 7 portions of sucrose are added the agar Ruzhong that step (1) obtains, 20 ~ 30min is boiled under the condition of 95 ~ 100 DEG C, stop boiling until color becomes burnt sugar coloring, then the oat milk that 17 ~ 23 portions of maltoses and step (2) obtain is added, jointly boil 3 ~ 5min, boil in process and add essence and flavoring agent according to different tastes;

(4) solution prefabricated for step (3) is placed in concentration tank, under vacuum 0.07 ~ 0.08MPa, temperature 65 ~ 75 DEG C of conditions, carry out decompression boil 3 ~ 5min, obtain syrup, reduce and pot temperature to room temperature, cooling 0.5 ~ 1h, obtains the basic fondant that gel solidification is later, control heating ring air pressure and be less than 0.1MPa, vacuum is higher, and temperature of charge is lower, is more not easy to destroy active ingredient.Charging should too much, and feed liquid too much easily runs material, treats that charging is complete, according to the situation of the vacuum in vaporization chamber, temperature and the feed liquid size of steam regulation valve and switch at any time, vacuum declines, temperature rises, then suitably turn steam valve down, otherwise then suitably tune up steam valve;

(5) basic fondant step (4) obtained through cutting block forming, bag wafer and row dish after, added enter drying room, under the condition of 45 ~ 50 DEG C, after drying, obtain the oat soft sweets of norcholesterol.

Described oat soft sweets moisture content of finished products content in winter in spring is 15 ~ 18%, summer and autumn moisture content of finished products content be 12 ~ 15%.

Beneficial effect of the present invention: with soft sweets prepared by oat, there is mouthfeel good, high resilience and toughness, not easily chap, the advantages such as cost is lower, the soft sweets powder scope of application is large simultaneously, setting rate is fast, drying time is short, save many nutritive values of the energy and oat, therefore adopt oat to be that cereals nutrient soft sweets are produced in raw material preparation, not only technique is simple, processing ease, and small investment, benefit is large, the soft sweets made are as clear as crystal, bright in colour, soft taste, sweet and sour taste, the cereals nutrient soft sweets of preparation under this formula, not only easy to carry, nutritious, there is the general character of oat products simultaneously: there is reduction cholesterol, prevention cardiovascular and cerebrovascular disease, adjustment blood sugar, improve constipation, control the several functions characteristics such as body weight, there is certain commercial value and commercial promise.The proportioning meticulous due to it and good sense organ, be subject to the welcome of consumers in general surely.The production of this product, is conducive to the added value increasing oat products, increases the income of plantation oat.

Accompanying drawing explanation

Fig. 1 is the matter structure analysis result of the specific embodiment of the invention.

Fig. 2 is oat soft sweets Lowering cholesterol effect figure of the present invention.

Detailed description of the invention

Embodiment 1

A preparation technology for the oat soft sweets of norcholesterol, step is as follows:

(1) dry oat 18.5 parts, grinds powder, granule size 80 order, adds the pure water of oatmeal 4 times, preparation oat milk;

(2) 3.3 parts of agar (food-grade) are soaked 8h at normal temperatures with the pure water of 20 times, dissolve under the condition of 85 ~ 90 DEG C;

(3) 17.5 parts of prebiotic halls and 6 portions of sucrose are boiled 20 ~ 30min at 95 ~ 100 DEG C, stop boiling until color becomes burnt sugar coloring, then 18 portions of maltoses and oat milk are added, jointly carry out boiling 5 ~ 8min;

(4) normal pressure or vacuum condensation is adopted, be generally by through blending, painted after syrup pour on the large-scale cooling bench of the special one-tenth of steel plate, the transmitter substance of water as heat exchange of flowing is had in the middle of this cooling slab, make syrup chilling, accelerate to be condensed into frozen glue, new technology is the mode boiled with vacuum decompression, and the pot temperature that goes out of syrup is reduced, shorten condensation time, taken away part of waste heat again by the water vapour taken out.Thus, cool time, from old technique 5 ~ 6h, shortens to 0.5 ~ 1h, raises the efficiency 4 ~ 5 times;

(5) cure drying, the later basic fondant of oat soft sweets gel solidification after cutting block forming, bag wafer and row's dish, added enter drying room drying.Drying room temperature is advisable to be no more than 60 DEG C.Temperature, to control to be advisable at 45 ~ 50 DEG C, has the oat soft sweets of elasticity and toughness after drying;

(6) moisture content of finished products requires that resting in 15 ~ 18% is advisable, and summer and autumn moisture content of finished products requirement is advisable 12 ~ 15%.

Embodiment 2

A preparation method for creamy taste norcholesterol oat soft sweets, step is as follows:

(1) 3 parts of agar (food-grade) are soaked 8h at normal temperatures with the pure water of 20 times, dissolve under the condition of 85 ~ 90 DEG C;

(2) 22 portions of oats boiled under the condition of 95 ~ 100 DEG C 8 ~ 10min or steam 15 ~ 20min;

(3) 19 parts of prebiotic halls and 5.5 portions of sucrose are boiled 20 ~ 30min at 95 ~ 100 DEG C, stop boiling until color becomes burnt sugar coloring, then the oat of 20.5 portions of maltoses and shortening is added, jointly carry out boiling 3 ~ 5min, cool to room temperature, add 0.15 part of vanillic aldehyde;

(4) adopt normal pressure or vacuum condensation, carry out decompression and boil 3 ~ 5min, obtain syrup, reduce and pot temperature to room temperature under vacuum 0.07 ~ 0.08MPa, temperature 65 ~ 75 DEG C of conditions, cooling 0.5 ~ 1h, obtains the basic fondant that gel solidification is later;

(5) cure drying, the later basic fondant of oat soft sweets gel solidification after cutting block forming, bag wafer and row's dish, added enter drying room drying, drying room temperature is advisable to be no more than 60 DEG C, temperature, to control to be advisable at 45 ~ 50 DEG C, has the oat soft sweets of elasticity and toughness, vacuum packaging after drying;

(6) moisture content of finished products requires that resting in 15 ~ 18% is advisable, and summer and autumn moisture content of finished products requirement is advisable 12 ~ 15%.

Embodiment 3

A preparation method for original flavor norcholesterol oat soft sweets, step is as follows:

(1) 2.5 parts of agar (food-grade) are soaked 8h at normal temperatures with the pure water of 20 times, dissolve under the condition of 85 ~ 90 DEG C;

(2) 20 portions of oats boiled under the condition of 95 ~ 100 DEG C 8 ~ 10min or steam 15 ~ 20min;

(3) 7 portions of sucrose are boiled 20 ~ 30min at 95 ~ 100 DEG C, stop boiling until color becomes burnt sugar coloring, then the oat of 21 portions of maltoses and shortening is added, jointly carry out boiling 3 ~ 5min, cool to room temperature;

(4) adopt normal pressure or vacuum condensation, carry out decompression and boil 3 ~ 5min, obtain syrup, reduce and pot temperature to room temperature under vacuum 0.07 ~ 0.08MPa, temperature 65 ~ 75 DEG C of conditions, cooling 0.5 ~ 1h, obtains the basic fondant that gel solidification is later;

(5) cure the later basic fondant of dry oat soft sweets gel solidification through cutting block forming, bag wafer and row dish after, added enter drying room drying.Drying room temperature is advisable to be no more than 60 DEG C.Temperature, to control to be advisable at 45 ~ 50 DEG C, has the oat soft sweets of elasticity and toughness, vacuum packaging after drying;

(6) moisture content of finished products requires that resting in 15 ~ 18% is advisable, and summer and autumn moisture content of finished products requirement is advisable 12 ~ 15%.

One, the quality index of agar fruit jelly

(1) organoleptic indicator

Oat soft sweet body structure is tight, soft or hard appropriateness, and not glutinous tooth, chewiness is good, and elasticity is sufficient.

(2) physical and chemical index and sanitary index

Microbiological indicator meets GB/T4789.24

Physical and chemical index meets GB5009

Two, adopt orthogonal test method measure white granulated sugar, maltose, oat Different adding amount on the impact of the aesthetic quality such as quality, local flavor of its soft sweets.This experiment carries out orthogonal test by factor level table 1, is carried out the scoring of aesthetic quality by table 2.

Table 1L ₉(3 ³) water-glass (%)

Sensory evaluation adopts point system to carry out organoleptic examination to the matter structure of gelling properties and soft sweets, outward appearance and mouthfeel, and judge's characteristic per sample and hedonic scale are evaluated, in table 2.

The sensory evaluation scores table of table 2 soft sweets

Table 3 orthogonal experiments

The matter structure of oat soft sweets is analyzed:

The matter structure analysis of oat soft sweets uses NoP/6 probe, speed 2mm/s before surveying, and surveys medium velocity 1mm/s, speed 2mm/s after surveying, deformation 50%, temperature 25 DEG C.Matter structure analysis result is shown in Fig. 1 and table 4.

Table 4 oat soft sweets matter structure tables of data

	Hardness	Degree of adhesion	Elasticity	Cohesiveness	Viscosity	Chewiness	Restorative
								1	3943.672	-326.235	0.533	0.216	850.207	453.567	0.067
2	2184.548	-230.608	0.545	0.154	335.703	183.11	0.033
								3	3726.247	-350.844	0.539	0.259	964.002	519.121	0.054
4	5475.179	-563.569	0.56	0.159	868.199	485.953	0.045
								5	2048.767	-398.945	0.733	0.167	341.763	250.473	0.035
6	2871.124	-404.589	0.525	0.174	499.332	262.065	0.047
								7	3281.973	-260.302	0.568	0.209	687.152	390.028	0.065
8	3697.096	-545.992	0.519	0.148	546.877	283.889	0.033
								9	3368.329	-432.757	0.578	0.132	444.274	256.992	0.039

The basis of orthogonal experiments is carried out the analysis of matter structure, and from Fig. 1 and table 4, combining with orthogonal test sensory evaluation scores result and obtaining optimised process formula combination is A ₂b ₂c ₃.Show that the optimum formula of preparation oat norcholesterol soft sweets is: pure water 33 ~ 37%, agar 3.0 ~ 5.0%, prebiotic sugared 16 ~ 20%, maltose 17 ~ 23%, sucrose 4 ~ 7%, oat 17 ~ 23% by test.

Oat soft sweets Lowering cholesterol effect as shown in Figure 2.

This experiment adopts high cholesterol meals induction SD rat fat to change, and is divided into control group and experimental group after modeling success, feed respectively normal diet and add 5% the feed of oat soft sweets, investigate Lowering cholesterol effect.Research finds to feed the experimental group of 5% oat soft sweets addition, and in serum TC and liver, TC content declines all to some extent, as shown in Figure 2, and finds higher cholesterol and more free cholic acid in the rat ight soil of correspondence.This is likely can promote to be decomposed into free state cholate in conjunction with cholate in addition in oat soft sweets, and free cholic acid and cholesterol generation co-precipitation, excrete jointly.

Embodiment 4

The oat soft sweets of the norcholesterol of the present embodiment, it is made up of the component of following weight parts: pure water 33 parts, 1.5 parts, agar, prebiotic sugared 16 parts, maltose 17 parts, sucrose 4 parts, oat 17 parts.

The preparation method of the oat soft sweets of the norcholesterol of the present embodiment, step is as follows:

(1) 1.5 parts of agar are soaked 6h at normal temperatures with the pure water of 18 times, dissolve under the condition of 85 DEG C, obtain agar breast;

(2) 17 portions of oats are ground into granularity 80 object oatmeal, add the pure water of oatmeal 4 times, under the condition of 95 DEG C, boil 8min, obtain oat milk;

(3) 16 portions of prebiotic sugar and 4 portions of sucrose are added the agar Ruzhong that step (1) obtains, 20min is boiled under the condition of 95 DEG C, stop boiling until color becomes burnt sugar coloring, then the oat milk that 17 portions of maltoses and step (2) obtain is added, jointly boil 3min, boil in process and add essence and flavoring agent according to different tastes;

(4) solution prefabricated for step (3) is placed in concentration tank, carries out decompression and boil 3min, obtain syrup, reduce and pot temperature to room temperature under vacuum 0.07MPa, temperature 65 DEG C of conditions, cooling 0.5h, obtains the basic fondant that gel solidification is later;

(5) basic fondant step (4) obtained through cutting block forming, bag wafer and row dish after, added enter drying room, under the condition of 45 DEG C, obtain the oat soft sweets that moisture is 15% after drying.

Embodiment 5

The oat soft sweets of the norcholesterol of the present embodiment, it is made up of the component of following weight parts: pure water 37 parts, 3.5 parts, agar, prebiotic sugared 20 parts, maltose 23 parts, sucrose 7 parts, oat 23 parts.

The preparation method of the oat soft sweets of the norcholesterol of the present embodiment, step is as follows:

(1) 3.5 parts of agar are soaked 10h at normal temperatures with the pure water of 20 times, dissolve under the condition of 90 DEG C, obtain agar breast;

(2) 23 portions of oats are ground into granularity 90 object oatmeal, add the pure water of oatmeal 6 times, under the condition of 100 DEG C, boil 10min, obtain oat milk;

(3) 20 portions of prebiotic sugar and 7 portions of sucrose are added the agar Ruzhong that step (1) obtains, 30min is boiled under the condition of 100 DEG C, stop boiling until color becomes burnt sugar coloring, then the oat milk that 23 portions of maltoses and step (2) obtain is added, jointly boil 5min, boil in process and add essence and flavoring agent according to different tastes;

(4) solution prefabricated for step (3) is placed in concentration tank, carries out decompression and boil 5min, obtain syrup, reduce and pot temperature to room temperature under vacuum 0.08MPa, temperature 75 DEG C of conditions, cooling 1h, obtains the basic fondant that gel solidification is later;

(5) basic fondant step (4) obtained through cutting block forming, bag wafer and row dish after, added enter drying room, under the condition of 50 DEG C, obtain the oat soft sweets that moisture is 18% after drying.

Embodiment 6

Oat soft sweets for norcholesterol, it is made up of the component of following weight parts: pure water 35 parts, 2 parts, agar, prebiotic sugared 18 parts, maltose 20 parts, sucrose 5 parts, oat 20 parts.

A preparation method for the oat soft sweets of norcholesterol, step is as follows:

(1) 2 parts of agar are soaked 8h at normal temperatures with the pure water of 19 times, dissolve under the condition of 88 DEG C, obtain agar breast;

(2) 20 portions of oats are ground into granularity 80 object oatmeal, add the pure water of oatmeal 5 times, under the condition of 96 DEG C, boil 9min, obtain oat milk;

(3) 18 portions of prebiotic sugar and 5 portions of sucrose are added the agar Ruzhong that step (1) obtains, 25min is boiled under the condition of 98 DEG C, stop boiling until color becomes burnt sugar coloring, then the oat milk that 20 portions of maltoses and step (2) obtain is added, jointly boil 4min, boil in process and add essence and flavoring agent according to different tastes;

(4) solution prefabricated for step (3) is placed in concentration tank, under vacuum 0.075MPa, temperature 70 C condition, carries out decompression boil 4min, obtain syrup, reduce and pot temperature to room temperature, cool 40 minutes, obtain the basic fondant that gel solidification is later;

(5) basic fondant step (4) obtained through cutting block forming, bag wafer and row dish after, added enter drying room, under the condition of 45 ~ 50 DEG C, obtain the oat soft sweets that moisture is 12% after drying.

Claims (2)

1. a preparation method for the oat soft sweets of norcholesterol, is characterized in that step is as follows:

(1) 1.5 ~ 2.5 parts of agar are soaked 6 ~ 10h at normal temperatures with the pure water of 18 ~ 20 times, dissolve under the condition of 85 ~ 90 DEG C, obtain agar breast;

(2) 17 ~ 23 portions of oats are ground into granularity 80 ~ 90 object oatmeal, add the pure water of oatmeal 4 ~ 6 times, under the condition of 95 ~ 100 DEG C, boil 8 ~ 10min, obtain oat milk;

(3) 16 ~ 20 portions of prebiotic sugar and 4 ~ 7 portions of sucrose are added the agar Ruzhong that step (1) obtains, 20 ~ 30min is boiled under the condition of 95 ~ 100 DEG C, stop boiling until color becomes burnt sugar coloring, then add the oat milk that 17 ~ 23 portions of maltoses and step (2) obtain, jointly boil 3 ~ 5min;

(4) solution prefabricated for step (3) is placed in concentration tank, under vacuum 0.07 ~ 0.08MPa, temperature 65 ~ 75 DEG C of conditions, carry out decompression boil 3 ~ 5min, obtain syrup, reduce and pot temperature to room temperature, cooling 0.5 ~ 1h, obtains the basic fondant that gel solidification is later;

(5) basic fondant step (4) obtained through cutting block forming, bag wafer and row dish after, added enter drying room, under the condition of 45 ~ 50 DEG C, after drying, obtain the oat soft sweets of norcholesterol.

2. the preparation method of the oat soft sweets of norcholesterol according to claim 1, is characterized in that: described oat soft sweets moisture content of finished products content in winter in spring is 15 ~ 18%, summer and autumn moisture content of finished products content be 12 ~ 15%.