Research Of Oats Convenient Rice Processing

Oat instant rice was made from oat.The effects of Soaking on water absorption of oats under different conditions were studied.The results showed that the soaking temperature of oat rice was 30℃,the ratio of rice to water was 1:1.5,and the soaking time was 200 minutes.At this time,the soaking time was short,the soaking energy consumption was low,the water absorption of rice grain was high,and the gelatinization was not uneven.Based on the above-mentioned soaking conditions,the effects of different atmospheric cooking conditions on the quality of instant rice were studied.The results showed that too short cooking time would lead to insufficient gelatinization of oat rice,affecting the sensory score and rehydration rate of instant rice;too long cooking time and excessive gelatinization of starch resulted in expansion of rice,starch breakage,starch outflow,sticking of rice grains,and starch loss when dispersed.Loss,the rate of instant rice crushing increased.At last,twice water was used and cooked for 28 minutes.At this time,the gelatinization degree of rice grain was 89.9%,the rehydration rate was 2.03,and the sensory score was 72.Meanwhile,the effects of different microwave cooking conditions on instant rice quality were studied by single factor and orthogonal test.The results showed that cooking time had the greatest effect on sensory score,followed by microwave power,and rice-water ratio had the least effect on sensory score.The best cooking technology was combination A3B3C3.When rice-water ratio was 1:5 and power was 4.8 W/g,microwave cooking for 17 minutes had better effect on Oat instant rice produced under this condition.Sensory score and rehydration quality exceeded each other.Ordinary cooking.The effects of hot-air drying and far-infrared drying on dehydration efficiency and quality of instant rice at different temperatures were studied.It was found that the dehydration speed of hot-air drying was faster at the initial stage and faster at the later stage.Compared with hot-air drying,far-infrared drying had shorter time to reach the required moisture content,and the instant rice obtained by far-infrared drying had better dehydration quality.The pre-ripening rice grains were dried at 100 C by far-infrared drying.The recommended drying time was more than 120 minutes.