Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Quinoa red yeast rice and preparation method thereof

A technology of quinoa red yeast rice and quinoa, applied in the field of red yeast rice to achieve the effect of improving blood lipid lowering function

Active Publication Date: 2018-08-17
CHENGDU UNIV
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But now there is no report of combining quinoa and red yeast rice to prepare new red yeast rice

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Quinoa red yeast rice and preparation method thereof
  • Quinoa red yeast rice and preparation method thereof
  • Quinoa red yeast rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of quinoa red yeast rice, its preparation method comprises the following steps:

[0025] (1) Rice preparation: Soak 100g of rice in water for 2 hours to remove excess water on the surface, then add 5mL rice wine, stir evenly, and steam until cooked.

[0026] (2) Preparation of koji species: After cooling the steamed rice to room temperature, add 10 g of red yeast rice flour, stir evenly, and then place it at 28° C. for 5 days;

[0027] (3) processing of quinoa: steam 200g of quinoa, cool and dry until the water content is 30-40%;

[0028] (4) Inoculation: heat the product of step (3) to 30°C, then add the koji prepared in step (2), and stir evenly;

[0029] (5) Finished product: the result of step (4) is placed in a mold covered with fresh lotus leaves, wrapped, compacted, then placed at 28°C for 3 days, then taken out and air-dried to obtain quinoa red yeast rice.

Embodiment 2

[0031] A kind of quinoa red yeast rice, its preparation method comprises the following steps:

[0032] (1) Rice preparation: Soak 200g of rice in water for 2 hours to remove excess water on the surface, then add 15mL rice wine, stir evenly, and steam until cooked.

[0033] (2) Preparation of koji species: After cooling the steamed rice to room temperature, add 100 g of red yeast rice flour, stir evenly, and then place it at 28° C. for 10 days;

[0034] (3) processing of quinoa: steam 300g of quinoa, cool and dry until the water content is 30-40%;

[0035] (4) Inoculation: heat the product of step (3) to 30°C, then add the koji prepared in step (2), and stir evenly;

[0036] (5) Finished product: the result of step (4) is placed in a mold covered with fresh lotus leaves, wrapped, compacted, then placed at 28°C for 6 days, then taken out and air-dried to obtain quinoa red yeast rice.

Embodiment 3

[0038] A kind of quinoa red yeast rice, its preparation method comprises the following steps:

[0039] (1) Rice preparation: Soak 150g of rice in water for 2 hours to remove excess water on the surface, then add 10mL of rice wine, stir evenly, and steam until cooked.

[0040] (2) Preparation of koji species: After cooling the steamed rice to room temperature, add 50 g of red yeast rice flour, stir evenly, and then place it at 28° C. for 8 days;

[0041] (3) processing of quinoa: steam 225g of quinoa, cool and dry until the water content is 30-40%;

[0042] (4) Inoculation: heat the product of step (3) to 30°C, then add the koji prepared in step (2), and stir evenly;

[0043] (5) Finished product: the result of step (4) is placed in a mold covered with fresh lotus leaves, wrapped, compacted, then placed at 28°C for 4 days, then taken out and air-dried to obtain quinoa red yeast rice.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses quinoa red yeast rice and a preparation method thereof. The preparation method comprises the following steps of (1) making steamed rice: soaking rice with clean water, removingmoisture, adding yellow wine, performing uniform stirring, and performing steaming; (2) preparing yeast: cooling the steamed rice to room temperature, adding red yeast rice powder, performing uniformstirring, and performing fermentation; (3) treating quinoa: steaming the quinoa, performing cooling and drying in air until the water content is 30-40%; (4) performing inoculating: heating the substances obtained in the step (3) to 30-35 DEG C, adding the yeast prepared in the step (2), and performing uniform stirring; and (5) making finished products: placing the substances obtained in the step(4) in a mould in which fresh lotus leaves are spread, performing packing, performing compacting, performing fermentation and performing air drying. The prepared quinoa red yeast rice is rich in nutrient components of the quinoa and the red yeast rice, has notable functions of resisting oxidation, reducing blood lipid, reducing blood sugar and reducing blood pressure, can be used for making various health-care foods, and is free form side effects on human bodies.

Description

technical field [0001] The invention belongs to the technical field of red yeast rice, and in particular relates to a quinoa red yeast rice and a preparation method thereof. Background technique [0002] Quinoa Chenopodium quinoa Willd, known in English as quinoa, is native to the Andes in South America and is the main traditional food of the Inca indigenous people. It has been used and planted for more than 5,000-7,000 years. 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 meet the basic nutritional needs of the human body with a single plant, and officially recommends quinoa as the most suitable food for humans. complete nutritional food. Quinoa is a kind of "like whole grain" with high nutritional value. It is not only rich in protein, starch, crude fat and micronutrients such as calcium, iron, zinc and vitamin E, but also contains more essential ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
CPCA23L7/104
Inventor 雨田郭晓恒赵钢邹亮时政程丽佳毛星宇李胜兰梁茂茭
Owner CHENGDU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com