Chenopodium quinoa semi-dry noodle and preparation method thereof

A technology of semi-dry noodles and quinoa, which is applied in the field of quinoa semi-dry noodles and its preparation, can solve the problems of quinoa nutritional content loss and single deep-processed products, and achieve less processing steps, convenient cooking, and improved nutritional value Effect

Inactive Publication Date: 2015-09-23
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems existing in the prior art, such as the loss of quinoa nutritional components and single deep-processed products, the present invention provides a quinoa semi-dry noodle and a preparation method thereof. The prepared semi-dry noodle retains the nutritional components of quinoa to the greatest extent , less processing steps, convenient cooking, strong noodle flavor, chewy

Method used

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  • Chenopodium quinoa semi-dry noodle and preparation method thereof

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Effect test

Embodiment 1

[0031] A quinoa semi-dry noodle, the composition of raw materials: 40 parts of germinated quinoa pulp, 0.8 parts of konjac flour, 90 parts of flour, 3 parts of green tea powder, 1 part of table salt, 0.05 parts of edible alkali, compound phosphate (sodium pyrophosphate, three Sodium polyphosphate, sodium hexametaphosphate (mass ratio: 3:2:4) 0.1 parts, 75% edible alcohol 5 parts.

[0032] The germinated quinoa pulp in the above raw material is prepared by the following method:

[0033] (1) Quinoa seed pretreatment: After 500g of quinoa seeds are selected, screened, impurity-removed and washed, 90g of alkyl glycoside aqueous solution with a mass fraction of 10% is added, 0.1g of zinc citrate is added, and soaked for 1 hour. Germinate the quinoa seeds at a temperature of 25°C and a humidity of 80%, and wait until the sprouts are longer than 1 mm to obtain germinated quinoa;

[0034] (2) Add water to the germinated quinoa at a mass ratio of 1:3, and mash it to obtain germinated ...

Embodiment 2

[0040] A quinoa semi-dry noodle, raw material composition: 52 parts of germinated quinoa pulp, 0.5 part of konjac flour, 100 parts of flour, 5 parts of green tea powder, 2 parts of table salt, 0.2 part of edible alkali, compound phosphate (sodium pyrophosphate, three Sodium polyphosphate, sodium hexametaphosphate (mass ratio: 3:2:4) 0.5 parts, 75% edible alcohol 5 parts.

[0041] The germinated quinoa pulp in the above raw material is prepared by the following method:

[0042] (1) Quinoa seed pretreatment: After 500g of quinoa seeds are selected, screened, impurity-removed and washed, 90g of alkyl glycoside aqueous solution with a mass fraction of 10% is added, 0.1g of zinc citrate is added, and soaked for 2 hours. Germinate the quinoa seeds at a temperature of 25°C and a humidity of 80%, and wait until the sprouts are longer than 1 mm to obtain germinated quinoa;

[0043] (2) Add water to the germinated quinoa at a mass ratio of 1:3, and mash it to obtain germinated quinoa p...

Embodiment 3

[0049] A quinoa semi-dry noodle, raw material composition: 60 parts of germinated quinoa pulp, 1 part of konjac flour, 80 parts of flour, 4 parts of green tea powder, 2 parts of table salt, 0.3 part of edible alkali, compound phosphate (sodium pyrophosphate, three Sodium polyphosphate, sodium hexametaphosphate (mass ratio: 3:2:4) 0.35 parts, 75% edible alcohol 5 parts.

[0050] The germinated quinoa pulp in the above raw material is prepared by the following method:

[0051] (1) Quinoa seed pretreatment: After 500g of quinoa seeds are selected, screened, impurity removed and washed, 90g of alkyl glycoside aqueous solution with a mass fraction of 10% is added, 0.1g of zinc citrate is added, and soaked for 1.5h , germinate the quinoa seeds at a temperature of 25°C and a humidity of 80%, and wait until the sprouts are longer than 1 mm to obtain germinated quinoa;

[0052] (2) Add water to the germinated quinoa at a mass ratio of 1:3, and mash it to obtain germinated quinoa pulp....

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Abstract

The present invention belongs to the technical field of food engineering and particularly relates to a chenopodium quinoa semi-dry noodle and a preparation method thereof. The semi-dry noodle is composed of the following raw materials in parts by weight: 40-60 parts of sprouted chenopodium quinoa pulp, 0.5-1 part of amorphophallus konjac flour, 80-100 parts of flour, 3-5 parts of green tea powder, 1-3 parts of edible salt, 0.05-0.3 part of edible base, 0.1-0.5 part of compound phosphate and 5 parts of 75% edible alcohol. The semi-dry noodles are prepared as follows: firstly the chenopodium quinoa is processed by sprouting treatment and then other raw materials are added in sequence, the preparation process is simple, has few steps, can maximumly retain the nutrients in the chenopodium quinoa. The prepared semi-dry noodle is convenient to be cooked, has strong fragrance, is chewy, and has a long storage time.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a semi-dried quinoa noodle and a preparation method thereof. Background technique [0002] Quinoa (Chenopodium quinoa willd), originated in the Andes Mountains of South America, has a short growth cycle, and the content of trace elements such as protein, minerals, amino acids, cellulose, and vitamins is higher than that of ordinary foods. Due to its rich and comprehensive nutritional value , the Food and Agriculture Organization of the United Nations recommends it as the perfect complete nutritional food most suitable for human beings. It is known as the "King of Cereals" and "Nutrition Gold". It has the functions of balanced nutrition supplementation, enhancement of body function, restoration of physique, regulation of immunity and endocrine, improvement of body's stress ability, disease prevention, anti-cancer, weight loss, and adjuvant therapy. It is one o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/214A23L1/304A23L7/109A23L19/10
CPCA23L3/14
Inventor 徐同成寇兴凯宗爱珍杜方岭张媛陈诗鸿李晓博庄向华
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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