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Processing method of quinoa meal

A processing method, the technology of quinoa flakes, which is applied in the field of quinoa flakes processing, can solve problems such as impact, and achieve the effects of high nutritional content, improving body motor function, and removing the bitterness of quinoa

Inactive Publication Date: 2017-05-10
吉林省彬生藜麦科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the washing process, not only will saponins be removed, but also other nutrients that are beneficial to the human body will be affected. Therefore, it is necessary to study a new processing method of quinoa, so as to protect the active ingredients of quinoa from being lost to the greatest extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A processing method of quinoa flakes, comprising the following steps:

[0030] a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -18°C for 10 hours;

[0031] b. Preparation of treatment solution: repeatedly pulverize Semen Plantaginis and coriander seeds, add to water and soak for 45 hours, and obtain treatment solution after filtration;

[0032] c, brown rice pretreatment: the brown rice after freezing is poured into the treatment liquid, under the stirring speed of 750rpm, filter after stirring for 30min and dry the brown rice;

[0033] d, crushing: the pretreated brown rice is repeatedly crushed by a pulverizer and then passed through a 250-mesh sieve to obtain brown rice flour;

[0034] e. After the quinoa is simply cleaned and dried, pour the quinoa into the olive oil, add brown rice flour, stir well, and then pulverize;

[0035] f, drying and recovering the olive oil, further pulverizing the ...

Embodiment 2

[0043] A processing method of quinoa flakes, comprising the following steps:

[0044] a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -18°C for 12 hours;

[0045]b. Preparation of treatment solution: repeatedly pulverize psyllium seed and coriander seed, add to water and soak for 36 hours, and obtain treatment solution after filtration;

[0046] c, brown rice pretreatment: the brown rice after freezing is poured into the treatment liquid, under the stirring speed of 800rpm, filter after stirring for 25min and dry the brown rice;

[0047] d, crushing: the pretreated brown rice is repeatedly crushed by a pulverizer and then passed through a 250-mesh sieve to obtain brown rice flour;

[0048] e. After the quinoa is simply cleaned and dried, pour the quinoa into the olive oil, add brown rice flour, stir well, and then pulverize;

[0049] f, drying and recovering the olive oil, further pulverizing the quinoa...

Embodiment 3

[0057] A processing method of quinoa flakes, comprising the following steps:

[0058] a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -18°C for 8 hours;

[0059] b. Preparation of treatment solution: repeatedly pulverize the psyllium and coriander seeds, add to water and soak for 48 hours, and obtain the treatment solution after filtration;

[0060] c, brown rice pretreatment: pour the frozen brown rice into the treatment solution, stir for 35 minutes at a stirring speed of 600 rpm, and then filter and dry the brown rice;

[0061] d, crushing: the pretreated brown rice is repeatedly crushed by a pulverizer and then passed through a 250-mesh sieve to obtain brown rice flour;

[0062] e. After the quinoa is simply cleaned and dried, pour the quinoa into the olive oil, add brown rice flour, stir well, and then pulverize;

[0063] f, drying and recovering the olive oil, further pulverizing the quinoa, and p...

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PUM

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Abstract

The invention provides a processing method of quinoa meal. The quinoa meal is prepared from the following main components: quinoa powder, salt, fructus crataegi, rhizoma dioscoreae, skimmed milk powder, polished glutinous rice paste and water; the quinoa meal has an excellent taste and high nutrient components, and is good for improving body movement functions after being eaten for a long period. The processing method of the quinoa powder is significantly distinguished with a traditional method, and pre-treated unpolished rice flour is uniformly dispersed into quinoas through a manner of commonly crushing the quinoas, olive oil and the unpolished rice flour, so that a special bitter taste of saponin in the quinoas can be balanced; the method can effectively protect the saponin and other effective chemical components in the quinoas; the unpolished rice, semen plantaginis and coriander seeds are treated by adopting an unpolished rice freezing manner according to results of a plurality of times of orthogonal tests, so that effective components in the unpolished rice, the semen plantaginis and the coriander seeds can be protected and impurities can be removed; finally, the effect of removing the bitter taste of the quinoas is realized.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing method of quinoa flakes. Background technique [0002] Quinoa (scientific name: Chenopodium quinoa willd) is native to the Andes in South America. It is the main traditional food of the Inca indigenous people. It has a history of eating and planting for more than 5,000-7,000 years. The ancient Incas called it "the mother of food". The colors of quinoa seeds are mainly white, black, and red, and the nutritional content is not much different. Among them, the white taste is the best, while the black and red taste are relatively poor, and the seeds are also small. Quinoa was used by NASA as space food for astronauts in the 1980s. The Food and Agriculture Organization of the United Nations believes that quinoa is the only food that can basically meet the basic nutritional needs of the human body with a single plant, and officially recommends quinoa as the most perfect and complete n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10
Inventor 吕牧孙李健尤士军王义李金凤汪威胡雅婷王明月黄彦博姚汝婧任宏斌朱诗吉孙中尧丛培宫南洋董希萌冯彦铭吕桐
Owner 吉林省彬生藜麦科技有限公司
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