JP7545015B2 - How to make high-fiber, low-phytic acid potato oat cake - Google Patents

Description

This application claims priority to a Chinese patent application filed with the China Patent Office on August 2, 2021, application number CN202110881768.4, entitled "Method for making low-phytic acid potato oat cake rich in dietary fiber," the entire contents of which are incorporated herein by reference.

The present invention belongs to the technical field of food processing, and specifically relates to a method for making low-phytic acid potato oat cakes rich in dietary fiber.

The protein content of oats is generally more than 15%, which is 1.6-2.3 times that of rice and wheat flour, and is the first in cereal foods. Oat protein has high nutritional value and contains 18 kinds of amino acids, especially 8 of which are essential amino acids for the human body, with rich content and reasonable ratio, close to the nutritional mode recommended by FAO/WHO, and high utilization rate by the human body. Here, the lysine content of oats is more than twice that of wheat and rice, and the tryptophan content is more than 1.7 times that of wheat and rice. The first limiting amino acid in various foods commonly eaten by Chinese residents - lysine - is more abundant in oats (680mg/100g). The fat content of oats is about 5%-9%, which is 4-5 times that of rice and wheat flour, and is the first in commonly seen cereals. 80% of oat fat is unsaturated fatty acid, mainly linoleic acid and linolenic acid, of which linoleic acid accounts for 38.1%-52.0% of the fat content. Linoleic acid is the most important essential fatty acid in the human body, and can reduce cholesterol accumulation in the cardiovascular system, and has various important physiological functions. Oats contain abundant vitamins B1 and B2, as well as more vitamin E, nicotinic acid, folic acid, etc. Oats are also rich in minerals, including calcium, iron, phosphorus, magnesium, zinc, copper, selenium, etc. In particular, the calcium content in oats is significantly higher than that of wheat flour, rice, foxtail millet, buckwheat flour, etc. The selenium content in oats is as high as 0.696 μg/g, which is 3.72 times that of wheat, 7.9 times that of corn, and 34.8 times that of rice.

Dietary fiber is a natural organic polymeric compound, a non-starch polysaccharide polymerized by dehydration of monosaccharides. It cannot be decomposed by digestive enzymes in the human body, but it is also an essential carbohydrate for maintaining health, including cellulose, semi-cellulose, pectin, lignin, etc. According to its solubility characteristics, it can be divided into two categories: soluble fiber and insoluble fiber. Oats have both soluble and insoluble dietary fiber, so they are also known as the "aristocrat" of the natural dietary fiber family. The total cellulose content of oats is 17% to 21%, of which soluble dietary fiber (main component is β-glucan) accounts for about 1/3 of the total dietary fiber, which is significantly higher than other grains.

Prior art food processing suffers from the following ills:
(1) The phytic acid content of existing oat-processed foods is relatively high, which inhibits the absorption of minerals and other nutrients after ingestion by the human body and causes gastrointestinal discomfort, making it difficult to eat them continuously.
(2) Most of the existing dietary fiber-rich products increase the dietary fiber content of the products by adding dietary fiber additives. Although the dietary fiber content is high, exogenous dietary fiber is added to the products, and these added ingredients may compete with the trace elements and vitamins in the raw materials.
(3) In the prior art, the production of millet and potato cakes all adopts steaming or baking technology, which is relatively complicated.
(4) Existing products are sterilized by thermal processing techniques such as baking and steaming, which results in a shorter shelf life; at the same time, starch retrogradation during the product storage process will cause quality deterioration.

The present invention aims to overcome the problems existing in the prior art and provide a method for making low-phytic acid potato-oat cake rich in dietary fiber, which reduces the content of phytic acid, is beneficial for nutrient absorption, and improves the deterioration of product quality caused by starch retrogradation.

To achieve the above objective, the present invention provides the following technical solutions:

The present invention relates to
(1) washing and soaking selected oats at room temperature;
(2) sprouting the soaked and drained oats to obtain sprouted oats, the sprouting process conditions being: temperature 20°C-38°C, humidity 60%-95%, time 8h-24h;
(3) low temperature drying of the sprouted oats;
(4) grinding the sprouted oats after the low-temperature drying to obtain sprouted oat flour, the grinding size being 40 mesh to 80 mesh;
(5) adjusting the moisture content of the sprouted oat flour to 20% to 32%;
(6) extruding and expanding the sprouted oat flour obtained in step (5), the extrusion and expansion conditions being: temperature in each zone is 80-200°C, screw rotation speed is 50 r/min, and feeder rotation speed is 20 r/min;
(7) ultrafinely grinding the sprouted oat flour after the extrusion and swelling to obtain extruded sprouted oat flour, the grinding fineness being 120 mesh to 200 mesh;
(8) mixing the extruded oat flour and whole potato flour to form a mixed flour material, and the mass ratio of the extruded oat flour and whole potato flour is 1:1-4;
(9) mixing the mixed powder material with hot water according to a ratio of adding 2.83 to 4.75 parts of hot water to 1 part of the mixed powder material and stirring uniformly;
(10) press molding;
(11) A method for producing a low-phytic acid potato oat cake rich in dietary fiber is provided, the method including the steps of ultra-high pressure sterilization at room temperature, the ultra-high pressure sterilization conditions being a pressure of 400 MPa to 600 MPa, a pressure maintenance time of 3 min to 20 min, and a pressure release time of 1 s to 2 s.

Preferably, in step (1), the immersion time is 12 to 36 hours.

Preferably, in step (3), the low-temperature drying conditions are 45°C to 65°C and a time of 6 hours to 24 hours.

Preferably, in step (8), a seasoning aid and a demolding aid are also added to the mixed powder material.

Preferably, the seasoning aids and release aids are sugar, salt, and edible oil.

Preferably, the mass fraction ratio of the mixed flour material obtained by mixing the extruded sprouted oat flour and whole potato flour to sugar, edible oil and salt is 1:0.2:0.125:0.005.

Preferably, the conditions of the germination process are a temperature of 20° C., a humidity of 95%, and a time of 24 hours;
Or temperature 38℃, humidity 80%, time 8 hours?
Or the temperature is 30°C, the humidity is 95%, and the time is 12 hours.

Preferably, in step (5), the moisture content of the sprouted oat flour is adjusted to 20%, 25%, or 32%.

Preferably, the extrusion and expansion conditions are: temperatures in each zone are 85° C., 150° C., 190° C., and 100° C.; a screw rotation speed is 50 r/min; and a feeder rotation speed is 20 r/min.
Or the temperatures of each zone are 80°C, 150°C, 180°C, and 100°C, the screw rotation speed is 50 r/min, and the feeder rotation speed is 20 r/min,
Alternatively, the temperatures of each zone are 85° C., 160° C., 200° C., and 100° C., the screw rotation speed is 50 r/min, and the feeder rotation speed is 20 r/min.

Preferably, the mass ratio of the extruded sprouted oat flour to whole potato flour is 1:1 or 1:2 or 1:4.

The beneficial effects of the present invention are as follows: The present invention provides a method for preparing a low phytic acid potato oat cake rich in dietary fiber, which includes the steps of (1) washing and soaking selected oats at room temperature; (2) sprouting; (3) drying at low temperature; (4) grinding the dried sprouted oats to a fineness of 20 mesh-100 mesh; (5) adjusting the moisture content of the oat flour to 20%-32%; (6) extruding and expanding the oat flour; (7) ultrafine grinding to a fineness of 120 mesh-200 mesh; (8) blending the flour, in which the mass ratio of the extruded sprouted oat flour to whole potato flour is 1:1-4; (9) mixing and stirring, in which the mixing ratio of the mixed powder material to boiling water is 1:2.83-4.75; (10) pressing and molding; and (12) sterilizing at room temperature under ultra-high pressure. The present invention uses potato and oats, which are raw materials rich in dietary fiber, without adding exogenous dietary fiber, which is natural and safe. It uses the characteristics of the raw materials themselves to process them into soft pastries, and the composition of dietary fiber is rich and natural, which is easy to absorb by the human body and has balanced nutrition. The raw materials can be eaten with simple compounding raw materials, mixing, molding and non-thermal sterilization, and the process is completed by non-thermal method, and the product has the unique aroma of oats and potatoes.

The present invention uses sprouting and extrusion and puffing to process and treat raw materials. The purpose of sprouting is twofold: first, to activate oat granules to produce functional ingredients and decompose nutritional inhibitors such as phytic acid; second, to consume less nutritional substances of starch protein and basically not change the processing characteristics of raw materials; and the purpose of extrusion and puffing is twofold: first, to mature oats and change the mixing characteristics of oats; and second, to reduce phytic acid and improve the digestion characteristics of oats. Sprouting, extrusion and puffing reduce the content of phytic acid in oat flour (reduced by 75%), and the product is suitable for consumption by the elderly and infants with weak spleens and stomachs.

The present invention realizes non-thermal sterilization of products through non-thermal processing technology, and completes sterilization under room temperature and ultra-high pressure conditions, with complete sterilization effect and extended shelf life. At the same time, the starch, protein, fat, etc. in the product are not denatured, the starch does not age, and the soft texture of the product can be maintained for a long time. Sterilization is performed in a non-heating mode, and the original natural aroma of the raw materials is preserved.

The technical problem solved by the present invention is to provide a method for producing a dietary fiber-rich, low-phytic acid potato-oat confectionery that reduces the phytic acid content, is beneficial for nutrient absorption, and improves the deterioration of product quality caused by starch retrogradation.

In order to solve the above technical problems, the present invention provides
(1) washing and soaking selected oats at room temperature;
(2) sprouting the soaked and drained oats to obtain sprouted oats, the sprouting process conditions being: temperature 20°C-38°C, humidity 60%-95%, time 8h-24h;
(3) low temperature drying of the sprouted oats;
(4) grinding the sprouted oats after the low-temperature drying to obtain sprouted oat flour, the grinding size being 40 mesh to 80 mesh;
(5) adjusting the moisture content of the sprouted oat flour to 20% to 32%;
(6) extruding and expanding the sprouted oat flour obtained in step (5), the extrusion and expansion conditions being: temperature in each zone is 80-200°C, screw rotation speed is 50 r/min, and feeder rotation speed is 20 r/min;
(7) ultrafinely grinding the sprouted oat flour after the extrusion and swelling to obtain extruded sprouted oat flour, the grinding fineness being 120 mesh to 200 mesh;
(8) mixing the extruded oat flour and whole potato flour to form a mixed flour material, and the mass ratio of the extruded oat flour and whole potato flour is 1:1-4;
(9) mixing the mixed powder material with hot water according to a ratio of adding 2.83 to 4.75 parts of hot water to 1 part of the mixed powder material and stirring uniformly;
(10) press molding;
(11) Provided is a method for producing a low-phytic acid potato oat cake rich in dietary fiber, which comprises ultra-high pressure sterilization at room temperature, the ultra-high pressure sterilization conditions being a pressure of 400 MPa to 600 MPa, a pressure maintenance time of 3 min to 20 min, and a pressure release time of 1 s to 2 s.

In the present invention, selected oats are washed and soaked at room temperature (25°C ± 5°C).

In the present invention, the soaking time is preferably 12 to 36 hours. The oat base is denser, the pericarp is thick and tough, and it is difficult to absorb water. The present invention allows the oats to absorb sufficient water through long-term soaking, thereby allowing them to germinate and sprout under appropriate temperature and humidity conditions.

After washing and soaking the oats, the present invention allows the soaked and drained oats to germinate to obtain sprouted oats, and the sprouting process conditions are: temperature 20°C to 38°C, humidity 60% to 95%, and time 8h to 24h. The present invention germinates and sprouts the oat raw material, activating the dormant oat granules, causing a series of physiological metabolic changes in a short period of time, mainly manifested in the recovery of cell physiological activity and complex biochemical metabolism, which greatly changes the nutritional content of the granules, and substances necessary for all life such as GABA are continuously produced, making the nutritional value higher and more easily absorbed. In addition, the germination and sprouting process of oats and other husks greatly reduces the content of nutritional inhibitors such as phytic acid. However, the sprouting and sprouting process is also a process of nutrient consumption, and as germination progresses, nutritional substances such as starch, protein, and fat in the seeds are consumed, and the crude fiber content increases. The reduction in starch content consumption has a great impact on the processing performance of oat flour. Therefore, it is necessary to control the degree of germination and sprouting, and find a balance point between the activation of functional ingredients, the reduction of phytic acid and nutrition consumption, that is, the sprouting of oats described in the present invention. The above process conditions of the present invention can greatly reduce the content of phytic acid by sprouting on the basis of not affecting the processing performance of oat flour.

After obtaining the sprouted oats, the present invention involves drying the sprouted oats at low temperature.

In the present invention, the low temperature drying conditions are preferably 45°C to 65°C and 6h to 24h. In the present invention, the low temperature drying method is preferably gently spreading thinly and drying in an oven at low temperature. The use of low temperature drying can ensure that the starch in the oats will not gelatinize under higher moisture conditions, and if gelatinization occurs, it will affect the processing properties of the oat flour and make the oat granules more difficult to grind.

After the low-temperature drying is completed, the present invention crushes the sprouted oats after the low-temperature drying to obtain sprouted oat flour. The crushing fineness in the present invention is 40 mesh to 80 mesh. Oat flour in this fineness range has a uniform base material, which is not only convenient for later processing, but also makes it less difficult to crush and sift.

After obtaining the sprouted oat flour, the present invention adjusts the moisture content of the sprouted oat flour to 20%-32%. The present invention can ensure that the material can be smoothly extruded from the extruder screw and expanded by adjusting the moisture content of the material to 20%-32%, while if the moisture is too low, it is difficult to extrude, and if the moisture is too high, it is unfavorable to expansion.

After adjusting the moisture of the sprouted oat flour, the present invention extrudes and puffs the resulting sprouted oat flour, and the extrusion and puffing conditions are: temperature in each region is 80-200°C, screw rotation speed is 50 r/min, and feeder rotation speed is 20 r/min. Compared with other husks, whole grain oat flour has a high fiber content and a high fat content, so the extrusion conditions are relatively harsh, the screw rotation speed requirements are high, and the temperature in each region of the screw is relatively high, so that the puffing degree of the extruded oat flour product can meet the requirements. By extruding and puffing under suitable conditions, the present invention can mature the sprouted oat flour, improve the mixing properties of the oat flour, and further reduce the content of the nutritional inhibitory component-phytic acid in the oat flour.

After extrusion and swelling, the present invention ultrafinely grinds the sprouted oat flour after extrusion and swelling to obtain extruded sprouted oat flour, with a grinding fineness of 120 mesh to 200 mesh. In the processing process of whole grain sprouted oats, components such as bran are not removed, so the bran in the whole grain oat flour causes problems such as a coarse texture and reduced processing quality. By ultrafinely grinding, the bran, etc. is processed into a granular range (120 mesh to 200 mesh) that is not easily perceived by the mouth, which not only improves the texture but also improves the processing quality.

After obtaining the extruded sprouted oat flour, the present invention mixes the extruded sprouted oat flour with whole potato flour to form a mixed flour material, and the mass ratio of the extruded sprouted oat flour to whole potato flour is 1:1-4.

In the present invention, the seasoning auxiliary material and the demolding auxiliary material are preferably also added to the mixed powder material, and in the present invention, the seasoning auxiliary material is freely mixed according to different people's preferences, for example, the seasoning auxiliary material and the demolding auxiliary material may be sugar, salt, and edible oil, and the mass fraction ratio of the mixed powder material obtained by mixing the extruded oat flour and the whole potato flour to the sugar, edible oil, and salt is preferably 1:0.2:0.125:0.005. In the present invention, the seasoning auxiliary material and the demolding auxiliary material are preferably freely mixed according to different people's preferences. In order to improve the texture, mixability, and molding effect of the product, a certain amount of whole potato flour is used in harmony with the extruded oat flour. The extruded oat flour itself has a high oil content, so it is easy to coagulate and has low moldability after mixing with hot water, and after adding a certain amount of whole potato flour, this problem is solved.

After obtaining the mixed powder material, the present invention mixes the mixed powder material with hot water according to a ratio of 2.83 to 4.75 parts of hot water to 1 part of the mixed powder material, and stirs uniformly to obtain a manufacturing raw material. The above ratio is for uniform stirring to facilitate molding and demolding. If the amount of hot water added is too high, the mixed and stirred material will be very soft and difficult to mold or demold, and if the amount of hot water added is too low, the mixed material will contain dry powder and cannot be stirred uniformly.

After obtaining the manufacturing raw materials, the present invention press molds the manufacturing raw materials.

After being pressed and molded, the present invention carries out ultra-high pressure sterilization under room temperature conditions, and the conditions for ultra-high pressure sterilization are: pressure 400MPa-600MPa, pressure maintenance time 3min-20min, pressure release time 1s-2s. The present invention not only achieves the purpose of sterilization through room temperature ultra-high pressure treatment, but also causes the starch, protein and fat in the two raw materials of oats and potatoes to undergo different degrees of denaturation, so that the product is less susceptible to quality deterioration problems caused by starch retrogradation and can extend the shelf life.

After sterilization, they can be demolded and packaged.

The present invention uses potato and oats, which are raw materials rich in dietary fiber, without adding exogenous dietary fiber, which is natural and safe. The characteristics of the raw materials themselves are used to process them into soft confectionery, and the composition of dietary fiber is rich and natural, which is easily absorbed by the human body and has balanced nutrition. The raw materials can be eaten by simple compounding raw materials, mixing, molding and non-thermal sterilization, and the process is completed by non-thermal method, and the product has the unique aroma of oats and potatoes.

The present invention uses two technical means to process and treat raw materials. Sprouting, which has two purposes: first, to activate oat granules to produce functional ingredients and decompose nutritional inhibitors such as phytic acid; second, to consume less nutritional substances of starch protein and almost not change the processing characteristics of raw materials; extrusion and puffing, which has two purposes: first, to mature oats and change the mixing characteristics of oats; second, to reduce phytic acid and improve the digestion characteristics of oats. Sprouting and extrusion and puffing reduce the content of phytic acid in oat flour (reduced by 75%), and the product is suitable for consumption by the elderly and infants with weak spleen and stomach.

The present invention realizes non-thermal sterilization of products through non-thermal processing technology, and completes sterilization under room temperature and ultra-high pressure conditions, with complete sterilization effect and extended shelf life, while the starch, protein, fat, etc. in the product are not denatured, the starch does not retrograde, and the soft texture of the product can be maintained for a long time, and the sterilization is performed in a non-heating mode, preserving the original natural aroma of the raw materials. In order to further explain the present invention, the following will specifically explain the method for making the dietary fiber-rich low-phytic acid potato oat cake provided by the present invention with reference to examples, but these cannot be understood as limitations on the protection scope of the present invention.

Example 1
How to make low-phytic acid potato oat cakes that are rich in dietary fiber:
(1) washing selected oats at room temperature and soaking them for 30 hours;
(2) sprouting the soaked and drained oats to obtain sprouted oats, the sprouting process conditions being 20°C, 95% humidity, and 24h;
(3) gently spreading the sprouted oats thinly and drying them in an oven at low temperature, at 60° C. for 18 hours;
(4) grinding the sprouted oats after the low-temperature drying to obtain sprouted oat flour, the grinding fineness being 80 mesh;
(5) adjusting the moisture content of the sprouted oat flour to 25%;
(6) extruding and expanding the oat flour obtained in step (5), the extrusion and expansion conditions being: temperature in each zone is 85°C, 150°C, 190°C, 100°C, screw rotation speed is 50 r/min, and feeder rotation speed is 20 r/min;
(7) The sprouted oat flour after the extrusion and swelling is ultrafinely pulverized in an ultrafine grinder, and the pulverization fineness is 120 mesh.
(8) blending the extruded oat flour and whole potato flour to form a mixed powder material, adding water, the mass ratio of the extruded oat flour and whole potato flour is 1:4, and the mixed powder material is also added with seasoning auxiliary materials such as sugar, edible oil, and salt, the mass fraction ratio of the mixed powder material to sugar, edible oil, and salt is 1:0.2:0.125:0.005;
(9) Mixing and stirring the mixed powder material with hot water according to a ratio of adding 4.75 parts of hot water to 1 part of the mixed powder material and stirring uniformly;
(10) press molding;
(11) ultra-high pressure sterilization under room temperature conditions, the ultra-high pressure sterilization conditions being a pressure of 550 MPa, a pressure maintenance time of 15 min, and a pressure release time of 1 s;
(12) The process includes the steps of demolding and packaging.

Example 2
How to make low-phytic acid potato oat cakes that are rich in dietary fiber:
(1) washing selected oats at room temperature and soaking them for 12 hours;
(2) sprouting the soaked and drained oats to obtain sprouted oats, the sprouting process conditions being: temperature 38° C., humidity 80%, and time 8 h;
(3) gently spreading the sprouted oats thinly and drying them in an oven at low temperature, at 65° C. for 8 hours;
(4) grinding the sprouted oats after the low-temperature drying to obtain sprouted oat flour, the grinding size being 40 mesh;
(5) adjusting the moisture content of the sprouted oat flour to 20%;
(6) extruding and expanding the oat flour obtained in step (5), the extrusion and expansion conditions being: temperature in each zone is 80°C, 150°C, 180°C, 100°C, screw rotation speed is 50 r/min, and feeder rotation speed is 20 r/min;
(7) The sprouted oat flour after the extrusion and swelling is ultrafinely pulverized in an ultrafine grinder, and the pulverized fineness is 200 mesh.
(8) mixing the extruded oat flour and whole potato flour to form a mixed powder material, adding water, the mass ratio of the extruded oat flour and whole potato flour is 1:2, and the mixed powder material is also added with seasoning auxiliary materials such as sugar, edible oil, and salt, the mass fraction ratio of the mixed powder material to sugar, edible oil, and salt is 1:0.2:0.125:0.005;
(9) Mixing and stirring the mixed powder material with hot water according to a ratio of adding 3.5 parts of hot water to 1 part of the mixed powder material, and stirring uniformly;
(10) press molding;
(11) Ultra-high pressure sterilization under room temperature conditions, the ultra-high pressure sterilization conditions being a pressure of 400 MPa, a pressure maintenance time of 20 min, and a pressure release time of 2 s;
(12) The process includes the steps of demolding and packaging.

Example 3
How to make low-phytic acid potato oat cakes that are rich in dietary fiber:
(1) washing selected oats at room temperature and soaking for 36 hours;
(2) sprouting the soaked and drained oats to obtain sprouted oats, the sprouting process conditions being: temperature 30° C., humidity 95%, and time 12 h;
(3) gently spreading the sprouted oats thinly and drying them in an oven at low temperature, at 45° C. for 24 hours;
(4) grinding the sprouted oats after the low-temperature drying to obtain sprouted oat flour, the grinding fineness being 60 mesh;
(5) adjusting the moisture content of the sprouted oat flour to 32%;
(6) extruding the oat flour obtained in step (5) to expand it, and the expansion conditions are: temperature in each zone is 85°C, 160°C, 200°C, 100°C, screw rotation speed is 50 r/min, and feeder rotation speed is 20 r/min;
(7) The sprouted oat flour after the extrusion and swelling is ultrafinely pulverized in an ultrafine grinder, and the pulverized fineness is 180 mesh.
(8) mixing the extruded oat flour and whole potato flour to form a mixed powder material, adding water, the mass ratio of the extruded oat flour and whole potato flour is 1:1, and the mixed powder material also includes seasoning auxiliary materials such as sugar, edible oil, and salt, the mass fraction ratio of the mixed powder material to sugar, edible oil, and salt is 1:0.2:0.125:0.005;
(9) Mixing and stirring the mixed powder material with hot water according to a ratio of adding 2.83 parts of hot water to 1 part of the mixed powder material and stirring uniformly;
(10) press molding;
(11) ultra-high pressure sterilization under room temperature conditions, the ultra-high pressure sterilization conditions being a pressure of 550 MPa, a pressure maintenance time of 15 min, and a pressure release time of 1 s;
(12) The process includes the steps of demolding and packaging.

In each of the above examples, the content of phytic acid was measured at different stages, and it was found that the content of phytic acid was significantly reduced, as shown in Table 1 below. Here, raw oats are oats after being refined in step (1), sprouted oats are oats obtained after they started to sprout in step (2), extruded oat flour is oat flour that is directly extruded and expanded without being sprouted, and sprouted and extruded whole grain flour is oat flour obtained in step (7) after ultrafine grinding.

Although the above embodiments are described in detail for the present invention, they are only some of the embodiments of the present invention, not all of the embodiments, and people can also obtain other embodiments based on these embodiments without creative labor, and all of these embodiments belong to the protection scope of the present invention.

Claims (10)

A method for making a fiber-rich, low-phytic acid potato-oat cake, comprising:
(1) washing and steeping selected oats at room temperature;
(2) allowing the soaked and drained oats to germinate to obtain germinating oats, the germinating process conditions being a temperature of 20°C to 38°C, a humidity of 60% to 95%, and a time of 8h to 24h;
(3) drying the sprouted oats at low temperature;
(4) grinding the sprouted oats after the low-temperature drying to obtain sprouted oat flour, the grinding size being 40 mesh to 80 mesh;
(5) adjusting the moisture content of the sprouted oat flour to 20% to 32%;
Step (6) of extruding and expanding the sprouted oat flour obtained in step (5), the extrusion and expansion conditions being: temperature in each zone is 80-200°C, screw rotation speed is 50 r/min, and feeder rotation speed is 20 r/min;
(7) ultrafinely grinding the sprouted oat flour after the extrusion and swelling to obtain extruded sprouted oat flour, the grinding fineness being 120 mesh to 200 mesh;
(8) mixing the extruded oat flour and whole potato flour to form a mixed flour material, and the mass ratio of the extruded oat flour and whole potato flour is 1:1-4;
(9) mixing the mixed powder material with hot water according to a ratio of adding 2.83 to 4.75 parts of hot water to 1 part of the mixed powder material and stirring uniformly;
A press molding step (10);
and (11) ultra-high pressure sterilization under room temperature conditions, the ultra-high pressure sterilization conditions being a pressure of 400 MPa to 600 MPa, a pressure maintenance time of 3 min to 20 min, and a pressure release time of 1 s to 2 s. The method according to claim 1, characterized in that in step (1), the soaking time is 12 to 36 hours. The method according to claim 1, characterized in that in step (3), the low-temperature drying conditions are 45°C to 65°C and a time of 6 hours to 24 hours. The method according to claim 1, characterized in that in step (8), a seasoning auxiliary material and a release auxiliary material are also added to the mixed powder ingredients. The method according to claim 4, characterized in that the seasoning and release aids are sugar, salt, and edible oil. The method according to claim 5, characterized in that the mass fraction ratio of the mixed flour material obtained by mixing the extruded oat flour and whole potato flour to the sugar, edible oil, and salt is 1:0.2:0.125:0.005. The conditions of the germination process are temperature 20°C, humidity 95%, and time 24 hours.
Or, temperature 38℃, humidity 80%, time 8 hours,
The method according to claim 1, characterized in that the temperature is 30°C, the humidity is 95%, and the time is 12 hours. The method of claim 1, characterized in that in step (5), the moisture content of the sprouted oat flour is adjusted to 20%, 25%, or 32%. The extrusion and expansion conditions are as follows: the temperature of each zone is 85°C, 150°C, 190°C, and 100°C; the screw rotation speed is 50 r/min; and the feeder rotation speed is 20 r/min.
Or the temperatures of each zone are 80°C, 150°C, 180°C, and 100°C, the screw rotation speed is 50 r/min, and the feeder rotation speed is 20 r/min,
The method according to claim 1, characterized in that the temperatures of the respective zones are 85°C, 160°C, 200°C, and 100°C, the screw rotation speed is 50 r/min, and the feeder rotation speed is 20 r/min. 2. The method according to claim 1, wherein the mass ratio of the extruded sprouted oat flour to whole potato flour is 1:1 or 1:2 or 1:4.