Processing technology of instant crisp chenopodium quinoa

Abstract

The invention discloses a processing technology of instant crisp chenopodium quinoa. The primary-taste instant crisp chenopodium quinoa is prepared through preparing raw materials, i.e., chenopodium quinoa, or independent white chenopodium quinoa, or white chenopodium quinoa and red chenopodium quinoa, or white chenopodium quinoa, red chenopodium quinoa and black chenopodium quinoa which are equivalently prepared, and then, carrying out processes of soaking sterilization, saponin removal, rehydration, baking, coloring, spreading for cooling and the like. Illicium verum, cortex cinnamomi, fructus foeniculi, pericarpium zanthoxyli and salt can also be added as seasonings to prepare five-spice-flavored instant crisp chenopodium quinoa. Based on the research and development of visual chenopodium quinoa, the instant crisp chenopodium quinoa prepared by adopting a special process flow is rich in grain flavor, unique in taste, crisp and tasty, and retains the primary grain characteristics and visibility of the chenopodium quinoa. Meanwhile, the loss of nutritional ingredients and functional ingredients caused by crushing processing of the chenopodium quinoa is greatly reduced. The instant crisp chenopodium quinoa can be used as a coating of foods such as cereal bars, can also be used as an ingredient of western-style food, can also be used as a leisure instant snack, thus, the market blank is filled up, and the variety and taste of chenopodium quinoa foods are enriched.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a processing technology of instant crispy quinoa. Background technique [0002] Quinoa belongs to the dicotyledonous Chenopodiaceae family, a food crop native to the Andes, and has a history of eating for thousands of years. Quinoa is rich in a variety of high-quality proteins, and its amino acid composition is close to that required by the human body. The protein content in quinoa grains is higher than that of other grains. Quinoa in Qinghai is mostly planted in drought-tolerant and salt-alkali-tolerant areas. Quinoa grains are rich in minerals and vitamins. The content of calcium, magnesium, and zinc is significantly higher than that of wheat, corn, rice, barley, and oats. Beneficial bioactive substances. Therefore, the Food and Agriculture Organization of the United Nations considers quinoa to be the only plant-based food that can meet all the essential amino acids f...

AI Technical Summary

Problems solved by technology

At present, my country's research on quinoa started relatively late, and Qinghai is the largest quinoa planting area in the country. There is still relatively little research on intensive processing. The development of quinoa products is still in its infancy, and quinoa flour and quinoa powder are mostly used Biscuits, noodles, bread, puffed food, etc., the development of quinoa products is relatively simple, and only a single color of quinoa is processed and utilized, which is not conducive to the comprehensive development and application of quinoa products. The types and tastes are relatively monotonous, and it is difficult to meet people's increasingly rich varieties and taste requirements.

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