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Quinoa powder and preparation method thereof

A technology of quinoa flour and quinoa, which is applied in the directions of bacteria, food science, and application used in food preparation, can solve the problems such as the inability to fully retain the nutrients of quinoa, the inability to fully utilize the quinoa resources, and the inability to improve the absorption and utilization rate. , to achieve the effect of ensuring food safety, improving the utilization rate of raw materials, improving the grade and added value

Inactive Publication Date: 2016-07-06
北京农品堂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The above invention relates to the application of quinoa in beverages, tea, and health food for pregnant women, etc., but either uses ready-made quinoa powder on the market, or performs simple preparations, which cannot fully retain the nutritional ingredients in quinoa, or The absorption and utilization rate cannot be improved, and quinoa resources cannot be fully utilized
Or it is prepared for special groups of people, which is not conducive to popularization and application

Method used

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  • Quinoa powder and preparation method thereof
  • Quinoa powder and preparation method thereof
  • Quinoa powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] A preparation method of quinoa flour, comprising the steps of:

[0069] Select qualified peeled quinoa and oats according to the national standards respectively, after cleaning, grind the quinoa and oats to 5mm respectively and mix them, add soft water 12 times the mass of the mixture, and add L-ascorbic acid to make the mixture of quinoa oats and water , containing 0.5% by mass of L-ascorbic acid; under constant stirring, slowly heat up to 50°C, precook for 2 hours, grind the colloid to obtain quinoa pulp, adjust the pH to 3.8, keep the temperature at 50°C, add quinoa pulp 0.2% cellulase by mass, hydrolyze for 2 hours, adjust the pH to 6.3, heat up to 60°C, add 0.2% α-amylase and 0.2% β-amylase by mass of quinoa pulp, and incubate for 2 hours for enzymolysis. Adjust the pH value to 4.0, add α-1,4-glucose hydrolase with 0.20% quinoa pulp mass to incubate the enzymolysis for 9 hours, cool down to 45°C, adjust the pH value to 3.5, and proceed under the conditions of power 2...

Embodiment 2

[0081] A preparation method of quinoa flour, comprising the steps of:

[0082] Select qualified peeled quinoa and oats according to the national standards respectively, after cleaning, grind the quinoa and oats to 6mm respectively and mix them, add soft water 18 times the mass of the mixture, and add L-ascorbic acid to make the mixture of quinoa oats and water , containing 0.5% by mass of L-ascorbic acid; under constant stirring, slowly heat up to 45°C, precook for 2 hours, colloidally grind to obtain quinoa pulp, adjust the pH to 3.5, keep the temperature at 45°C, add quinoa pulp 0.1% cellulase by mass, hydrolyzed for 3 hours, adjusted the pH to 6.0, raised the temperature to 65°C, added 0.2% α-amylase and 0.3% β-amylase by mass of quinoa pulp, and incubated for 1.5 hours for enzymolysis. Adjust the pH value to 3.5, add 0.15% α-1,4-glucose hydrolase in the mass of quinoa pulp to incubate the enzymolysis for 8 hours, cool down to 45°C, adjust the pH value to 4, and proceed und...

Embodiment 3

[0089] A preparation method of quinoa flour, comprising the steps of:

[0090] Select qualified peeled quinoa and oats according to national standards respectively, after cleaning according to conventional methods in this field, grind quinoa and oats to 4 mm respectively and mix them, add soft water with 8 times the mass of the mixture, add L-ascorbic acid, and make quinoa The mixture of wheat oats and water contains 0.5% by mass of L-ascorbic acid; under constant stirring, slowly heat up to 55°C, precook for 2 hours, and colloidally grind to obtain quinoa pulp, adjust the pH to 4, and maintain the temperature at 55°C ℃, add 0.1% of quinoa pulp quality cellulase, enzymatic hydrolysis for 1 hour, adjust the pH to 6.0, heat up to 65°C, add 0.1% quinoa pulp quality α-amylase and 0.3% β-amylase, Heat the enzymolysis for 3 hours, adjust the pH value to 3.5, add 0.20% quinoa pulp quality α-1,4-glucohydrolase to heat the enzymolysis for 8 hours, lower the temperature to 50°C, and adj...

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Abstract

The invention relates to a grain deep-processing product, in particular to quinoa powder, and belongs to the technical field of grain processing.The quinoa powder is reasonable in nutrient composition, good in solubility, high in digestion and absorption rate and wide in applicable people.The preparation method of the quinoa powder comprises the steps of raw material selecting, cleaning, slurrying, enzymolysis, partial fermentation, blending and mixing and spray drying; the enzymolysis process adopts cellulase, alpha-amylase, beta-amylase and alpha-1,4-glucose hydrolase for composite enzymolysis, multiple modes of combining ultrasonic cleaning, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.The quinoa powder obtained through the method is good in instant solubility, the quinoa powder is a milk white emulsion which is uniform and stable in appearance after being dissolved, has the wheat fragrance peculiar to cereals and is smooth and refreshing in mouthfeel and free of sticky feeling, fragrance is left in lips and teeth after the quinoa powder is swallowed, sour regurgitation does not occur in oral cavities, the quality is good, and the quinoa powder is clean, sanitary, convenient to carry and wide in application.

Description

technical field [0001] The invention relates to a grain deep-processing product, in particular to a quinoa flour, and belongs to the technical field of grain processing. Background technique [0002] Quinoa is an alkaline food with whole grain, complete nutrition and complete protein. The endosperm accounts for 68% of the seed, and it has nutritional activity. The protein content is as high as 16%-22% (beef 20%). The quality is equivalent to milk powder and meat, and it is rich in many Among them, there are all 9 kinds of essential amino acids necessary for the human body, and the ratio is appropriate and easy to absorb. It is especially rich in lysine, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper and other minerals that are lacking in plants. High nutritional content of substances, rich in unsaturated fatty acids, flavonoids, B vitamins and vitamin E, choline, betaine, folic acid, α-linolenic acid, β-glucan and other beneficial compound...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/00
CPCA23V2002/00A23V2400/169A23V2250/1842
Inventor 何学功黄艳萍徐峥张琳达
Owner 北京农品堂食品有限公司
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