Oatmeal is made from oats.

Processing of oatmeal

1. Cleaning: The cleaning process of oatmeal is similar to that of wheat, and it is usually cleaned in several ways according to the differences in particle size and specific gravity before clean oats can be obtained. The equipment usually used are primary cleaning machine, vibrating sieve, peeling machine, iron remover, rotary sieve, specific gravity sieve and so on.

2, milling to whiten: From the health care point of view, oat bran is the essence of oats, because a large amount of soluble fiber and fat is in the bran layer, so the purpose of milling is to whiten and remove dust. Peeling of oats only requires gentle friction to remove the wheat hairs and skin, not too much peeling like rice milling.

3, washing and drying: after peeling to clean, and then centrifugal drying.

4, inactivate the enzyme heat treatment: oats contain a variety of enzymes, especially fat oxidase, if not inactivate the enzyme treatment, the fat in the oats will be oxidized in processing, affecting the yield quality and shelf life.

Heating treatment can inactivate the enzyme, but also can make the oat starch paste and increase the baking flavor. Generally, infrared or far-infrared heating equipment can be used. Heating treatment of oats must be timely into the next process or timely forced cooling. Prevent the oil in the oats from overheating and oxidizing.

5, cutting grain: oatmeal has whole grain pressing and cutting grain pressing. Granulation is through the rotary granulator to cut oats into 1/2 ~ 1/3 size particles, granulation flakes of oat flakes neat and consistent, and easy to press into thin slices and not powder.

6, steam steaming: its purpose is threefold: one is to make oats further enzyme sterilization and sterilization; two is to make the starch fully pasted to achieve the requirements of ready-to-eat or quick cooking; three is to make the oats moist and soft, easy to flake. Cooking equipment is best used to turn the cooking machine.

7, slicing: steaming moistened oats, through the double-roller slicing machine pressed into thin slices, the slice thickness control in 0.5 mm or so, thick cooking time is long, too thin products are fragile. Roller diameter of the flake press is better generally to size 200 mm.

8, drying, cooling: the oats need to be dried after flaking to reduce moisture to less than 10%, in order to facilitate preservation. Oatmeal is thin, large contact area, drying slightly hot air, or even just drum cold air can achieve the purpose of drying. Drying equipment is best used fluidized bed dryer. After drying, cool to room temperature.

9, packaging: generally use better airtight materials, such as aluminized film, polypropylene bags, polyester bags. In addition oatmeal is a kind of instant food, high hygiene requirements, the latter part of the congregation cooking began to try to achieve aseptic production in the system.

Extended information:

1, raw materials:

Oats

Oats is an ancient crop, as early as 2000 years ago has been documented. Oats belong to one of the eight grain crops of cereal crops.

Oats belong to the grass family, oats, oats genus, is widely cultivated around the world planted an important grain and forage, feed crops. With excellent traits such as drought resistance, cold resistance, barrenness and high nutritional and health values, the main cultivars are divided into two major types of lemma and naked grain.

The world is dominated by the lemma type, the most important of which is the common cultivated oats, also known as forage oats (A. sativa), and China is the center of origin of the naked oats (A. nuda), naked oats production accounts for more than 90% of the total production of oats. It is mostly cultivated in Northeast, North China, Northwest, Southwest, and Guangdong, Guangxi and Central China provinces and regions.

Oats not only has a high nutritional value, but also has a certain medical role. Oats in the protein, fat, lysine content and calories are relatively high; also rich in linoleic acid, long-term consumption, can reduce the accumulation of cholesterol in the cardiovascular, for the prevention of old age, hypertension, diabetes, hyperlipidemia and other benefits. And oats have cancer prevention, treatment of constipation and other medical effects.

2. Nutritional Analysis Editor

Oats and wheat are two different grains. Wheat is usually milled into "white flour" and a lot of nutrients are lost in the outer layer. Pure oatmeal is a whole grain in its own right, and has not been processed to remove the outer layer, so it does not need to claim to be "whole grain" or not.

And, pure oatmeal is far more nutritious than whole wheat flour. It is important to note that the higher the percentage of oatmeal in a product, the higher the nutritional value of the product. If it contains more rice flour, corn or other ingredients, the nutritional value will be reduced.

Baidu Encyclopedia - Oatmeal

Baidu Encyclopedia - Oatmeal