Quinoa chewable tablet preparation method

A technology of chewable tablets and quinoa, which is applied in the field of preparation of quinoa chewable tablets, can solve problems such as waste, poor taste, and human discomfort, and achieve the effect of improving taste, good taste, and rich taste

Active Publication Date: 2019-06-21
INNER MONGOLIA UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the disadvantages in the prior art that quinoa chewable tablets contain a large amount of saponins, which may easily cause human discomfort and poor taste during consumption of the chewable tablets, and at the same time remove saponins and cause waste of resources, the embodiment of the present application provides a quinoa chewable A preparation method for tablets, the preparation method is to process quinoa with seed coats, extract saponins in quinoa seed coats and prepare edible coating slurry, and then make chewable tablets from seeds and soybeans, and The edible coating slurry added with saponin is wrapped on the surface of the chewable tablet made of grain, which not only controls the content of saponin in the chewable tablet within a reasonable range, but also improves the taste of the quinoa chewable tablet, realizing the quinoa high value utilization of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0043] A preparation method of quinoa chewable tablet, said preparation method comprising the steps of:

[0044] (1) Quinoa is separated to obtain quinoa seeds and seed coats, and saponins in the seed coats are extracted;

[0045] (2) preparing coating slurry containing saponin;

[0046] (3) Process quinoa seeds, soybeans and auxiliary materials to prepare chewable tablets;

[0047] (4) Coating the coating slurry on the surface layer of the chewable tablet to prepare the finished quinoa chewable tablet.

Embodiment

[0049] 1. Separating quinoa to obtain quinoa seeds and seed coats, and extracting saponins in the seed coats.

[0050] The quinoa seed coat is preferred, crushed to 250 mesh with a pulverizer, sealed, and set aside. The concrete operation of extracting the saponin in the quinoa seed coat is as follows:

[0051] 1) Preparation of chitosan beads. Dissolve 3g of chitosan powder in 5% (v / v) 100ml of acetic acid solution to prepare 200mL of 2mol / L NaOH solution, which contains 40mL of ethanol. Use a 2.0mm needle to draw the solution dropwise into 200mL 2mol / L NaOH, and the gel balls are formed instantly. After the chitosan beads were hardened, they were separated and washed with purified water until neutral. Put the gel ball into 50 mL of 1% glutaraldehyde solution and shake at 25 °C at 150 Hz for 24 hours. After the reaction is complete, cool down and wash with pure water to remove unreacted glutaraldehyde until the absorbance of the washing solution at 280 nm is less than 0.01....

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PUM

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Abstract

The invention relates to the technical field of biomass chemical engineering and provides a quinoa chewable tablet preparation method. The preparation method includes steps: (1) separating quinoa to obtain quinoa seeds and seed coats, and extracting saponin from the seed coats; (2) preparing saponin-containing coating slurry; (3) processing the quinoa seeds, soybeans and auxiliary materials to prepare chewable tablets; (4) coating surfaces of the chewable tablets with the coating slurry to obtain quinoa chewable tablets. The content of saponin in the chewable tablets is controlled in a reasonable range while taste of the quinoa chewable tablets is improved, and high-value utilization of quinoa is realized.

Description

technical field [0001] The invention belongs to the technical field of biomass chemical industry, and in particular relates to a preparation method of quinoa chewable tablets. Background technique [0002] Quinoa is a whole grain, complete nutrition, and complete protein alkaline food. The protein content of high-quality quinoa is as high as 16%-22% (the protein content of beef is 20%). The quality is equivalent to milk powder and meat, and it is rich in various amino acids , which contains all 9 essential amino acids necessary for the human body, in an appropriate proportion and easy to absorb. The fat content in quinoa grains is higher than that of common grains. The LA / ALA in the fat meets the recommended values ​​of FAO / WHO. The main carbohydrate is starch. Due to the high content of amylopectin, quinoa starch has good freeze-thaw stability Its rich γ-tocopherol (vitamin E) has physiological activity against diseases such as cardiovascular and inflammation. In particul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L7/122A23L11/00A23L33/105A23P10/28B01D11/02
Inventor 杜雨明魏刚马力通魏亚飞
Owner INNER MONGOLIA UNIV OF SCI & TECH
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