Research Of The Naked Oat Milling Process & Flour Quality And Traditional Flour Products Sensory Evaluation System

Naked oats gradually come into the public view because of its functional characteristics and unique flavor.In recent years,the demand is also growing steadily.However,the domestic milling process is still in the primary stage,and it is still difficult to achieve full mechanized continuous production.At the same time,the product is simplification,which made it difficult for consumers to purchase and choose.From the perspective of technology,this paper systematically studies the whole industry development route of naked oats along the evaluation route from frying process to milling process to final product.The research on frying process showed that the gelatinization degree of oatmeal increased and the polarization cross disappeared with the increase of the degree of frying.At the same time,the phenomenon of starch granules from plumpness to shrinkage to aggregation was observed in SEM.The RVA experiment also verified the similar change,and the peak viscosity decreased 3205 c P.The results of XRD showed that the crystal structure of starch was destroyed and the peak of type a disappeared gradually,and obvious changes were observed at the compound peak of 20° starch lipid,but the total fatty acid content changed little.In the study of powder characteristics,its fluidity has a significant increase trend.The specific process is determined to be “the three breaking system and three reduction system and one sizing system”.On the basis of exploring the process,the effects of different frying time and tempering degree on the milling process were investigated.The results showed that in the case of 20 min of frying time and 11% of grinding moisture,the break release of the process reached 88.49%,and the flour yield reached 68.60%.As the degree of frying deepens,the break release and flour yield increased firstly,then decreased and then increased.The highest break release and flour yield was discovered at 25 min after frying,88.47% and 69.49%,respectively.With the increase of moisture,the break release reached the peak at 10% of the moisture,and the flour yield continued to decline.The break release reached the maximum value of 92.01% at the moisture of 10%,and the flour yield reached the maximum value of 71.23% at the moisture of 9%.In the study of the nutritional components in the flour,oat flour is rich in protein,fat and oat ?-glucan,among which the ash content,total amino acid content and B vitamins content show the trend of “the front system is less than the hinder system,the break system is less than the reduction system,and it is enriched in the by-products of processing”.Determination of fatty acid composition showed that with the development of the process,the content of unsaturated fatty acids increased.The content of Zn and Fe is much higher than that of wheat,but there is not much single change trend in the flour road.In the last chapter,five sensory evaluation indexes and their proportion scores of oat nest were obtained by using fuzzy mathematics theory firstly,consulting survey method and fuzzy binary contrast method.Secondly,the correlation between qualitative properties and evaluation indexes was established by TPA.The hardness,resilience and chewiness of TPA parameters were correlated with the sensory evaluation indexes.Hardness,chewiness and other indicators can help improve the sensory evaluation indicators of oat bucket.Afterwards,the sensory evaluation system of oat barrel was applied to the optimization of oat nest production process.The optimum processing parameters obtained by response surface method were cooking time of 6 min,the ratio of water and oat meal of 1.3:1 and thickness of 2 mm.Finally,comparing the advantages and disadvantages of sensory evaluation between self-made oat flour and market flour,to ensure the self-made oat flour have the competence with the market flour.