Processing Technology Of Instant Oat Noodles

Take oat flour as raw material, with an appropriate proportion of wheat flour, and produced the instant oat noodles .Through additive treatment,hot and damp treatment,drying,index with gelatinization,rehydration,sensory assessment, investigate the oat instant noodles process by utilize orthogonal test.The results show, the best proportion of oat flour and wheat flour is 6:4, then instant oat noodles concentrated oat flavor, and color uniformity.The best additive treatment is 10.0%weight of dough corn starch,2.0% artemis sphaerocephala krasch,0.3% carboxymethylcellulose,5.0% gluten in the process of knead into dough; Under this processing condition, the gelatinization degree of the instant oat noodles is 96.67%, the rehydration rate is 2.21, broken rate is 0, the sensory assessment is 47.9, the integrated value is 166.67.The best hot and damp treatment is through adding water proportion,dough time,dough temperature and cooking time L(934)orthogonal test, reach the best hot and damp treatment is that adding water proportion is 65%, at 35℃of constant temperature dough 30 min, then the cooking time is 8 min.Under the optimum condition facilitates the instant oat noodles the gelatinization degree is 97.37%, the rehydration rate is 2.12, the sensory assessment is 49.2, the integrated value is167.77.The best drying process is that after cook the instant oat noodles by additive,hot and damp treatment, then apply 640 W microwave drying for 3min,and then 70℃hot air drying for 40min.Under this processing condition, water content of the convenient oats rice is 6.12% (<10%), the rehydration rate is 2.05, the sensory assessment is 49.8, the integrated value is 169.66.Content of dietary fiber is that with the increasment in the proportion of oat flour, crude fiber and insoluble fiber content have been increased.When the proportion of oat flour and wheat flour is 6:4, crude fiber and insoluble fiber content is 3.85%,2.92%; since the components of crude fiber is insoluble fiber and soluable fiber, that the soluable fiber content is 0.93%.After optimization of additive treatment, hot and damp treatment and drying step, instant oat noodles, fiber content have a certain improvement.