Shanghai Automatic Oatmeal Chocolate Production Line
Introduction:
Oatmeal is a kind of food which is rolled from oatmeal and has a flat shape and is about the same size as soybean beans. Oatmeal is highly viscous, and the health benefits of beta glucan are low in blood fat, blood sugar and high satiety. Oatmeal is shelled into oatmeal with different thicknesses, or it is softened and flattened to make oatmeal rolls. The fast-food oatmeal that has been processed by the instant food has some loose feeling, but still can see its original shape. In general, the more viscous oats are cooked, the better the health benefits. Oatmeal has been carefully processed into cereals to make it easier to eat and taste, and has become a popular health food. The dietary fiber has many beneficial biological effects, which can lower the low-density lipoprotein of triglyceride, promote cholesterol excretion, prevent and treat diabetes, and help reduce the occurrence of vascular complications of diabetes; Patients with constipation have a very good help; oatmeal is a low-calorie food, which is easy to cause satiety after eating, and has long-term consumption to lose weight. In addition, oatmeal is rich in vitamins B1, B2, E, folic acid, etc., which can improve blood circulation and relieve stress caused by living work. Minerals such as calcium, phosphorus, iron, zinc and manganese also prevent osteoporosis. Promote wound healing and prevent anemia.
Nutrients:
Oats and wheat are two different kinds of oatmeal grains. Wheat is usually milled into "white flour" and large amounts of nutrients in the outer layer are lost. Pure oatmeal itself is the whole grain, without removing the outer part, so it does not need to declare "whole wheat" or not. Moreover, the nutritional value of pure oatmeal is much higher than that of whole wheat flour. It is important to note that the higher the proportion of oatmeal in the product, the higher the nutritional value of the product. Containing more rice flour, corn and other ingredients, the nutritional value will be discounted.
Production process:
Process oat cleaning → → washing → →drying → → grinding → → transdermal enzyme inactivation pelletizing → → heat treatment → → steaming → → drying → → tabletting → → product packaging method of cooling operation
1. Cleaning: The cleaning process of oats is similar to that of wheat. Generally, according to the difference in particle size and specific gravity, after cleaning, the oats can be obtained. Commonly used equipment includes a primary cleaning machine, a vibrating screen, a peeling machine, a separator, a rotary screen, a gyroscope, and the like.
2. Whitening and whitening: From a health point of view, oat bran is the essence of oatmeal, because a lot of soluble fiber and fat are in the bran layer. Therefore, the purpose of skinning is to whiten and remove dust. The peeling of oatmeal requires only gentle rubbing to remove the wheat hair and the epidermis, and it is not necessary to remove too much skin like rice.
3. Wash and dry: After peeling, wash it, then centrifuge and dry.
4. Enzymatic heat treatment: Oats contain a variety of enzymes, especially lipoxygenase. If not treated with enzymes, the fat in oats will be promoted during processing, affecting the quality of production and shelf life. Heat treatment can kill the enzyme, which can make the oat starch gelatinize and increase the baking aroma. Infrared or far infrared heating equipment is generally available. The heat-treated oats must be processed into the next process or forced cooling in time. Prevent the oil in the oats from being overheated and oxidized.
5. Pelletizing: Oatmeal has a whole tablet and pelletized tablet. The dicing is to cut the oats into 1/2~1/3 size granules by a rotary granulator, and the oatmeal slices of the diced tablets are neat and uniform, and are easily pressed into flakes without being powdered.
6. Steaming: There are three purposes: one is to further enzymatically sterilize oats and sterilize; the other is to make the starch fully gelatinized to meet the requirements of instant or instant cooking; the third is to make the oats soft and easy to compress. The cooking equipment is preferably a reversible cooking machine.
7. Tableting: The oatmeal after cooking and tempering is pressed into a thin sheet by a two-roll tableting machine. The sheet thickness is controlled to about 0.5 mm, and the cooking time is long, and the product is too thin and fragile. The diameter of the tablet press roller is preferably 200 mm.
8. Drying and cooling: The oatmeal after pressing needs to be dried to reduce the water to below 10% to facilitate preservation. The oatmeal is thinner, the contact area is large, the wind is slightly heated when dry, and even the cold air can achieve the purpose of drying. The drying equipment is preferably a fluidized bed dryer. After drying, it is cooled to normal temperature.
9. Packaging: Generally, materials with good air tightness, such as aluminized film, polypropylene bag, and polyester bag, are used. In addition, oatmeal is a fast-food food with high hygienic requirements. In the latter stage, the cooking begins as much as possible in the system.
We can also have complete plant for oatmeal chocolate processing.
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