Study On Processing Technology And Shelf Life Of Oats Flaky Pastry

Took oats flour as main raw material, to processed oats flaky pastry. Through single factor and orthogonal tests, took sensory evaluation as index, optimized the formula and processing of oats flaky pastry. Also, nutrition index and functional component of oats flaky pastry had been determined. Studied shelf life of the oats flaky pastry by analyzed the change of microorganism growth condition, acid value, peroxide value and sensory quality in different preservation conditions. The results were as follow:Got the best formula of the oats flaky pastry, by single factor and orthogonal tests:water dough in the water-oiled was 50% and vegetable oil was 30%.The vegetable oil dough in oil-mixed was 50%, and oats flour was 40%, the proportion of water-oiled dough and oil-mixed dough was 5:5. And the sequence of influencing factors on sensory quality of oats flaky pastry was as follow:water in the water-oiled dough> oil in the water-oiled dough> oil in the oil-mixed dough>the proportion of water-oiled dough and oil-mixed dough> oats flour in the oil-mixed dough.The best stuffing formula of the oats flaky pastry was as follow:xylitol 55%, salt 2.0%,vegetable oil 25%,water 10%.The sequence of influencing factors on the sensory quality was:water>salt>xylitol>vegetable oil.The best baking technology was as follow:surface temperature 220℃, underside temperature 220 ℃, and baking time 20min.The sequence of influencing factors on the sensory quality was:surface temperature>baking time>underside temperature.And the best addition of matcha in the oats flaky pastry is 10%.The nutrition and functional component of oats flaky pastry according to the best formula and processing technology was as follow:water 5.43%, protein 9.43%, fat 29.25%, ash 1.28%, β-glucan 1.22%, total sugar 3.75%, reducing sugar 2.63% and dietary fiber 4.93%.The shelf life of oats flaky pastry with vacuum packing was:oats flaky pastry could be preserved 14 days at 20 ℃ and 21 days at 4℃.