283 results about "Chenopodium quinoa" patented technology

The invention relates to a nutritive defatting food. The nutritive defatting food comprises the following components of whey protein concentrate, hydrolyzed fish collagen protein, soy protein isolate,rice protein, inulin, psyllium husk, resistant dextrin, resistant starch, chenopodium quinoa willd, konjaku flour, chia seeds, fructo-oligosaccharide, xylooligosaccharide, isomaltulose, erythrite, steviosides, linseeds, linseed oil, CMC, medium chain triglyceride, conjugated linoleic acid glycerides, L-carnitine, ferment, complex vitamins, and composite mineral substances. The nutritive defattingfood is good in satiety, balanced in nutrients, and good in defatting effect.

The invention provides chenopodium quinoa fermented milk and a preparation method thereof. The preparation method comprises the following steps: germinating chenopodium quinoa to prepare chenopodium quinoa sprouts; preparing chenopodium quinoa sprout powder from the chenopodium quinoa sprouts by shelling, washing, freezing and drying in vacuum and grinding; mixing the chenopodium quinoa sprout powder with pure water, and grinding to prepare chenopodium quinoa sprout milk; and gelatinizing, sterilizing and cooling the chenopodium quinoa sprout milk, inoculating lactobacillus plantarum and lactobacillus casei, and fermenting to obtain the chenopodium quinoa fermented milk. The chenopodium quinoa fermented milk has the protein content of more than or equal to 1.5 percent, acidity of 85-90 Thorner degrees, viable count of 9-9.59logCFU / mL and general flavone content of more than or equal to 25mg / 100mL. The chenopodium quinoa fermented milk has milky yellow color, rich nutrition and unique flavor, completely accords with the requirements of people for nature, health and low sugar content, and has wide market prospects.

The invention belongs to the field of healthy foods, and particularly relates to a food composition capable of replacing meal, shaping bodies and being balanced in nutrients, and a making method of the food composition. The food composition is made from selected cereals, nuts and medicinal and edible traditional Chinese medicines, and is made from raw materials of coix seeds, buckwheat, oat grains, chenopodium quinoa, red bean, honeysuckle flowers, chrysanthemum flowers, rhizoma polygonati odorati, Chinese wolfberry fruits, lily bulbs, white fungi, apricot kernels, black sesame seeds, walnuts,pumpkin seeds and the like. The nutritive meal replacement powder disclosed by the invention is rich in nutrition, high in satiety, smooth in mouth feel and rich in fragrance; and defects that the nutrition runs off due to high-temperature treatment of extrusion, puffing and the like, and people eating the meal replacement powder easily suffer from excessive internal heat are overcome, the meal replacement powder can provide protein, amino acids, vitamins and trace elements necessary for maintaining functions of human bodies, and the meal replacement powder can reduce weight and reduce bloodlipid, and besides, can also achieve the effect of comprehensively complementing nutrition.

The present invention relates to a new source of high quality plant protein, termed, “quinoa protein concentrate (QPC)”, which contains at least about 50 wt % protein which is food-grade and / or pharmaceutical-grade and methods of preparing such protein concentrates as well as starch, oil, and fiber from quinoa grain. The quinoa protein concentrate of the invention is useful as food ingredients, infant formula ingredients, cosmetic ingredients, pet food ingredients, and animal feed supplements.

The invention relates to fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, a chenopodium quinoa willd sour milk beverage, and a preparation method of products, and belongs to the technical field of food industry. Chenopodium quinoa willd is used as a raw material for pulping, the protein content is not less than 2.9g / 100g, a yoghourt fermenting agent is inoculated, fermentation is performed until acidity reaches to 70DEG T or above so that the fermented chenopodium quinoa willd milk is obtained. The yoghourt fermenting agent comprises a mixed bacterium agent which is obtained by mixing lactobacillus bulgaricus with streptococcus thermophilus in the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus being 1 to 1 and of which the inoculum concentration is 20-25g / T, a mixed bacterium agent in which the mass ratio of lactobacillus acidophilus to bifidobacteria and to lactobacillus casei is 1 to 1 to 1 and of which the inoculum concentration is 12-15g / T, and lactobacillus plantarum of which the preservation number is CGMCC No.11763 and of which the inoculum concentration is 60-80ml / T. The chenopodium quinoa willd is used as the raw material, composite enzyme hydrolysis and composite active probiotic fermentation are used, and active probiotic fermented chenopodium quinoa willd milk and series products are prepared, so that industry blank is filled.

The present invention discloses a chenopodium quinoa protein powder processing technology, and specifically relates to a production technology used to extract and isolate protein powder from the chenopodium quinoa. The production process includes the following steps: (1) rinsing the chenopodium quinoa, draining, then soaking in hot water and grinding into slurry; (2) conducting coarse filtration and fine filtration of the chenopodium quinoa slurry to obtain a slurry; (3) adjusting the pH of the slurry to be alkaline, keeping still, and centrifuging to obtain a primary chenopodium quinoa protein slurry; (4) adjusting the pH of the primary chenopodium quinoa protein slurry to be neutral, adding amylase and glucoamylase to conduct enzymatic hydrolysis in a warm bath; (4) increasing the temperature to inactivate the enzymes after the enzymatic hydrolysis, concentrating by ultrafiltration to remove inorganic ions and oligosaccharides; and (5) finally, conducting centrifugation and spray drying to obtain the high purity chenopodium quinoa protein powder. The chenopodium quinoa protein extracted and isolated by this technology has a yield of more than 85% and a protein purity of more than 90%.

The present invention discloses a processing method of chenopodium quinoa milk powder partner for consumption of infants and children. In order to solve the problems that children's food is single in nutrients and lack of nutrients. The present invention uses a food to provide a variety of nutrients required for the growth and development of children and the nutrients of the chenopodium quinoa milk powder partner are more conducive to absorption. The chenopodium quinoa milk powder partner can be used as a variety of food partners to increase the nutritional content of various foods. The processing processes are as follows: step one, chenopodium quinoa selecting and preparing; step two, aging; step three, drying; step four, crushing and screening; and step five, filling.

The invention discloses meal replacement powder capable of reducing weight and a preparation method of the meal replacement powder. The meal replacement powder capable of reducing weight comprises thefollowing components in parts by weight of 0.1-0.5 part of a white kidney bean extract, 3-5 parts of L-arabinose, 10-15 parts of coix seeds, 10-15 parts of black rice, 10-15 parts of oat, 10-15 partsof millet, 5-10 parts of chenopodium quinoa willd, 5-10 parts of chia seeds, 5-10 parts of linseeds, 12-14 parts of wheat germ powder, 15-20 parts of black beans, 10-15 parts of inulin, 1-5 parts ofsoybean phosphatide, 3-5 parts of a lotus leaf extract, 5-8 parts of bamboo-leaf flavone, and 25-30 parts of isomaltooligosacharide. The preparation method comprises the following steps of firstly, crushing part of the raw materials, then performing wetting, performing puffing, then performing crushing, performing screening, and finally, mixing the rest of the raw materials so as to obtain finished products. The meal replacement powder capable of reducing weight can effectively restrain absorption and conversion of sugar, so that the effect of reducing weight is notable, and besides, the mealreplacement powder is reasonable in nutrient collocation and balanced in function components. The preparation method is simple, convenient, and easy to operate.

The present invention relates to a new source of high quality plant protein, termed, “quinoa protein concentrate” or “QPC”, which contains at least about 50 wt % protein which is food-grade and / or pharmaceutical-grade and methods of preparing such protein concentrates as well as starch, oil, and fiber from quinoa grain. The quinoa protein concentrate of the invention is useful as food ingredients, infant formula ingredients, cosmetic ingredients, pet food ingredients, and animal feed supplements.

The invention discloses a chenopodium quinoa willd yellow wine and a preparation method thereof, and relates to the technical field of yellow wine brewing. The sugar content of the yellow wine is low. The yellow wine prepared with the method has the wine body characteristics of the yellow wine and also has the characteristics of rich nutrient and special flavor of chenopodium quinoa willd. The sugar content of the yellow wine is 1.8-2.3g / L. The yellow wine is prepared by being fermented for 15-20 days at the after-fermentation temperature of 15-20DEG C. The preparation method comprises the following specific steps of: screening and cleaning raw materials, warming the chenopodium quinoa willd, dipping, stewing, saccharifying, putting into a jar, carrying out primary fermentation and after fermentation, squeezing, clarifying, heating wine and filtering. According to the invention, the chenopodium quinoa willd is used as the main raw material, the prepared yellow wine has the advantages of rich nutrient, special flavor of chenopodium quinoa willd and stable wine body, and the brewed yellow wine has a low sugar content because the after-fermentation time is properly prolonged. Water for dipping the chenopodium quinoa willd is recycled to be applied into the brewing process, nutrient loss caused by cleaning is minimized, and meanwhile, the use ratio of water is improved. The production technology has a low requirement on equipment and operation, has strong operability and is suitable for industrial production.

The invention discloses chenopodium quinoa white spirit and a preparing method thereof. The chenopodium quinoa white spirit is prepared from, by weight, 85-95 parts of chenopodium quinoa, 3-9 parts of barley, 2-6 parts of peas and auxiliary fermentation materials. The auxiliary fermentation materials are prepared from 10-15 parts of yeast powder, 0.4-0.8 part of bacillus licheniformis and 0.4-0.8 part of yeast for brewing. According to the chenopodium quinoa white spirit and the preparing method thereof, the chenopodium quinoa, the barley and the peas serve as main materials, the materials are divided into two groups for fermentation, distillation and white spirit outputting are adopted for one group, filtering is adopted for the other group, finally the two groups are mixed, and the chenopodium quinoa white spirit finished product is obtained. By means of the technology, the nutrient ingredients and fragrance can be effectively maintained in the chenopodium quinoa white spirit finished product, the prepared chenopodium quinoa white spirit can have unique nutrient ingredients and flavor, and the problem that existing white spirit is singular in nutrition value and taste is solved.

The invention discloses healthcare mixed grain rice, characterized by being prepared from the following raw materials: seasame, millet, pumpkin seed, sunflower seed, brown rice, oat, peanut, mung bean, soybean, red bean, black bean, cowpea, medlar, Juglans regia L., buckwheat, Lilium brownie, sweet almond, lotus seed, pearl barley, arillus longan, red jujube, Chinese yam, radix astragali seu hedysari, Ficus carica L., endothelium corneum gigeriae galli, Tuckahoe, radix polygonati officinalis, Gorgon fruit, Chenopodium quinoa, radix Puerariae, black rice, rose, and sorghum. The healthcare mixed grain rice has effects of and nourishing Yin, reinforcing kidney, nourishing the stomach, strengthening the spleen, facilitating gastrointestinal motility, invigorating Qi, enriching the blood and activating the blood circulation, expelling toxicant, and the like.

Quinoa-containing beverages and methods of processing and manufacture include mechanical grinding, milling or pulverization of natural quinoa seeds to produce a quinoa ingredient for a beverage. The process includes the steps of providing washed quinoa, milling quinoa to within a specified range of particle sizes, blending milled quinoa with a liquid base such as water, and heating the blended beverage to within a specified temperature range. Additional steps may include the introduction of other compatible ingredients, and roasting quinoa seeds prior to milling or grinding. Use of automated processing equipment for commercial scale beverage production is also described.

The invention discloses corn and chenopodium quinoa whole cereal meal replacement powder and a preparation method thereof. The corn and chenopodium quinoa whole cereal meal replacement powder comprises the raw materials in parts by weight of 5.5-7 parts of corn, 3-4.5 parts of chenopodium quinoa, 0.6-1 part of a sweetening agent and 0.5-1.5 parts of a thickening agent. The preparation method of the corn and chenopodium quinoa whole cereal meal replacement powder sequentially comprises the steps of performing cleaning and impurity removal, performing mixing and pulping, performing enzymolysis,adding an additive and performing homogenizing and drying. The product namely the corn and chenopodium quinoa whole cereal meal replacement powder is prepared by the preparation method of the corn andchenopodium quinoa whole cereal meal replacement powder disclosed by the invention, so that nutrient components in the raw materials are sufficiently reserved; and according to the product namely thecorn and chenopodium quinoa whole cereal meal replacement powder, the corn and the chenopodium quinoa are compounded, so that the finished product namely the corn and chenopodium quinoa whole cerealmeal replacement powder is balanced and comprehensive in nutrients, eight kinds of amino acids in the product can all meet the scoring demands, and the biological value of the product is increased.

The present invention belongs to the technical field of food engineering and particularly relates to a chenopodium quinoa semi-dry noodle and a preparation method thereof. The semi-dry noodle is composed of the following raw materials in parts by weight: 40-60 parts of sprouted chenopodium quinoa pulp, 0.5-1 part of amorphophallus konjac flour, 80-100 parts of flour, 3-5 parts of green tea powder, 1-3 parts of edible salt, 0.05-0.3 part of edible base, 0.1-0.5 part of compound phosphate and 5 parts of 75% edible alcohol. The semi-dry noodles are prepared as follows: firstly the chenopodium quinoa is processed by sprouting treatment and then other raw materials are added in sequence, the preparation process is simple, has few steps, can maximumly retain the nutrients in the chenopodium quinoa. The prepared semi-dry noodle is convenient to be cooked, has strong fragrance, is chewy, and has a long storage time.

The present invention discloses chenopodium quinoa instant powder. The chenopodium quinoa instant powder is prepared from the following components in parts by weight: 40-90 parts of chenopodium quinoa kernels, 5-30 parts of water, 5-20 parts of maltodextrin, 3-12 parts of xylitol and 0.3-3 parts of xanthan gums. A squeezing and puffing machine is used to conduct treatment of the chenopodium quinoa. By optimizing the squeezing and puffing technology, the chenopodium quinoa is fully cured, the high temperature and high pressure during the squeezing and puffing processes enable the chenopodium quinoa to produce unique fragrance, and at the same time, the nutrients in the chenopodium quinoa are kept maximally. By optimizing the addition ratios of the maltodextrin, xylitol and xanthan gums, the obtained chenopodium quinoa powder is delicate in mouthfeel and excellent in brewing. The chenopodium quinoa instant powder is aromatic in flavor, good in solubility, delicate in mouthfeel, rich in nutrition, and convenient in consumption.

The invention discloses a full-nutrition dietary fiber solid beverage and a preparation method thereof, and relates to the technical field of health food. The full-nutrition dietary fiber solid beverage is prepared by: using Chenopodium quinoa Willd powder, collagen peptides, chia seed powder, beta-glucan, white kidney bean powder and oats as main components, and compounding the main components with various dietary fibers including barley and other grains, fruits, vegetables, etc., traditional Chinese medicinal materials with homology of medicine and food including cassia seeds, barbary wolfberry fruits, etc. and nutrient components including vegetable proteins, skimmed milk powder, compound minerals, compound vitamins, etc. Therefore, the full-nutrition dietary fiber solid beverage is balanced and reasonable in nutrient component composition, good in satiety feeling, good in effect, quick to tale effect, ready-to-eat once preparing, good for absorption of the human body, beneficial tohelp people shape the body and capable of meeting people's demands for a perfect figure very well.

The invention provides novel Chenopodium quinoa and olive vinegar and a preparation method of the novel Chenopodium quinoa and olive vinegar. The novel Chenopodium quinoa and olive vinegar is characterized in that the novel Chenopodium quinoa and olive vinegar is prepared from the following raw materials in weight percentage: 8.5-1.2% of Chenopodium quinoa, 8.5-1.2% of grain sorghum, 7.9-8.5% of bran, 9.9-10.5% of sorghum husk, 3.7-4.1% of hard liquid, 55-59% of olive leaf and 0.1-0.06% of additive. The vinegar is subjected to ultra high-temperature instant sterilization after vinegar spraying is finished, bacteria in the vinegar can be killed thoroughly due to high ultra high-temperature instant sterilization temperature; and besides, secondary sterilization is carried out after sedimentation, all bacteria in the vinegar are killed, and the health of a drinker is ensured; and according to the novel Chenopodium quinoa and olive vinegar, Chenopodium quinoa and olive leaf are used for making vinegar, and the nutritional and health-care ingredients of the table vinegar are increased.

The invention discloses a comprehensive nutrition powder for reducing fat, lowering blood sugar, lowering blood pressure and lowering blood fat, and a preparation method thereof. The comprehensive nutrition powder comprises nutrients most easily deficient in modern people, auxiliary nutrients for promoting absorption of the nutrients, and effective components for reducing fat, lowering blood sugar, lowering blood pressure and lowering blood fat, and specifically comprises: broccoli powder or carrot powder, black fungus powder, pleurotus eryngii powder, oyster powder, vitamin C, vitamin B2, heme iron, hericium erinaceus cell wall-broken ultrafine powder, composite fermented powder of Chenopodium quinoa and chickpea, olive kernel peptide powder, and composite fermented powder of Sacha Inchikernel and linseed, wherein the pleurotus eryngii powder is dried in the sun. The comprehensive nutrition powder comprehensively considers interaction between various nutrients, eliminates interference of phytic acid on absorption of minerals, and can achieve effects of reducing fat, lowering blood sugar, lowering blood pressure and lowering blood fat from multiple sources and in various aspects.The preparation method can well retain nutrition of dietary ingredients in the comprehensive nutrition powder, and maximize functions of the effective ingredients in reducing fat, lowering blood sugar, lowering blood pressure and lowering blood fat.

The invention belongs to the field of health care products, and specifically relates to biscuits capable of cleansing colon, expelling toxin, maintaining beauty and keeping young and a preparation method thereof. The biscuits are prepared by raw materials including, by mass, 10-25% of oat powder, 10-15% of Chenopodium quinoa powder, 0.1-0.3% of resistant dextrin, 3-5% of coconut oil, 1-3% of plant stanol ester, 2-6% of chia seed powder, 1-3% of potato powder, 1-4% of white kidney bean powder, 1-3 % of whey protein powder, 0.02-0.05% of hydrolyzed yolk powder, 3-8% of psyllium husk powder, 1-3% of trehalose, and residual water. The biscuits can be used as meal replacement biscuits, have the characteristics of low calorie, high dietary fiber and high protein, and have mouthfeel of crisp biscuits, and animal tests have proved that the biscuits have a certain fat-reducing effect.

The invention relates to an enzyme composition with the efficacy of strengthening kidney and tonifying Yang. The enzyme composition is prepared from the following components: 1 to 15 weight parts of probiotics, 10 to 120 weight parts of enzyme combination stoste and 10 to 80 weight parts of traditional Chinese medicinal extract; the enzyme composition is formed by treating the traditional Chinese medicinal extract by a sterilization process, then mixing the treated traditional Chinese medicinal extract with the enzyme combination stoste, inoculating a probiotic group and performing airtight fermentation. The traditional Chinese medicinal extract is prepared by extracting the following crude drugs in parts by weight: 2 to 10 parts of rhizoma dioscoreae, 2 to 10 parts of sea cucumber, 1 to 8 parts of morchella, 2 to 10 parts of rhizoma imperatae, 2 to 8 parts of chenopodium quinoa, 1 to 8 parts of root or fruit of fourpetal rose, 0.5 to 6 parts of sea horse, 0.5 to 6 parts of rhizoma curculiginis, 0.2 to 3 parts of sunflower stem pith, 0.5 to 6 parts of fructus jujubae and 0.5 to 5 parts of radix notoginseng. According to the enzyme composition, the probiotics and functional oligosaccharide are combined for use, and traditional Chinese medicinal components are added; the enzyme composition has the efficacy of strengthening kidney and tonifying Yang, and benefiting essence and tonifying Qi.

The invention relates to yoghourt added with grape pigment and chenopodium quinoa. The yoghourt added with the grape pigment and chenopodium quinoa comprises the following components in parts by weight: 100-500 parts of dried skim milk, 100-300 parts of a sweetening agent, 500-1000 parts of chenopodium quinoa pulp, 1000-2000 parts of grape skin pigment liquid and trace amount of a leavening agent. The yoghourt added with the grape pigment and chenopodium quinoa has the advantages of being fine and smooth in taste and having strong grape flavour; the content of protein and other nutritional ingredients in the yoghourt is increased, and the oxidation resistance of the yoghourt is improved; meanwhile, grape skins are utilized, and eating ways of chenopodium quinoa are expanded.

The invention discloses a method for planting high-quality chenopodium quinoa willd in high and cold mountainous areas. The method includes steps of 1), selecting seeds; 2), selecting lands; 3), preparing the lands; 4), sowing the seeds; 5) carrying out inter-cultivation management for killing weeds and thinning out seedlings; 6), cleaning ditches for plowing ridges and carrying out top dressing;7), managing water; 8), controlling diseases and insect pests; 9), harvesting and warehousing the high-quality chenopodium quinoa willd. The method has the advantages that the high-quality chenopodiumquinoa willd is selectively planted in regions with the altitude of 2700-3200 m, the regions with the altitude of 2700-3200 m have high temperature difference, accordingly, the high-quality chenopodium quinoa willd is late in ripening and rarely suffers from the insect pests, the method is adverse to disease occurrence, and the production cost can be reduced; the growth period of the high-qualitychenopodium quinoa willd ranges from 150 days to 160 days, the high temperature difference is favorable for dry matter accumulation, and high-quality products can be produced by the aid of the method; the high-quality chenopodium quinoa willd can be ripened from the end of October to the first one-third of November, and low rainfall in the ripening period is favorable for harvesting and warehousing the high-quality chenopodium quinoa willd; the quality of the products can be controlled from the source, the industrial development scale can be effectively controlled from the source, and accordingly sustainable and healthy industrial development can be promoted.

The invention belongs to the technical field of food processing, and discloses a fungus fiber diet solid beverage as well as a making method and application thereof. According to the formula, the solid beverage relatively balanced in nutrient structure is designed according to big data of nutriology, three big nutrients in a normal balanced diet are maintained, wherein carbohydrates account for 60% of gross calorific power, protein accounts for 25% of the gross calorific power, fat accounts for 15% of the gross calorific power, and besides, mineral elements and vitamins are complemented according to the normal balanced diet; and specific raw materials of the solid beverage comprise cane sugar, crystallization levulose, funguses, straw mushrooms, shiitake mushrooms, soy protein isolate, redbeans, soybeans, brown rice, oat, chenopodium quinoa, mulberry leaves, amaranthus hypochondriacus leaves, walnuts, apricot kernels, olive oil powder, tea-seed oil powder, psyllium husk powder, konjac, resistant dextrin, fructo-oligosaccharide, complex mineral elements and composite vitamins. The product namely the solid beverage has the functions and effects of assisting in reducing weight, reducing blood lipid, reducing blood sugar, reducing blood pressure, promoting lead discharge, dispelling acne, regulating intestinal flora, promoting digestion, easing constipation and the like.

The invention provides a method for preparing sapogenin through chenopodium quinoa willdL seed coat and a separation and quantification method of the sapogenin, and belongs to the technical field of biological product processing. The method for preparing the sapogenin through the chenopodium quinoa willdL seed coat comprises the following steps that firstly, the chenopodium quinoa willdL seed coat, complex enzyme and deionized water are mixed and enzymolyzed to obtain enzymatic hydrolysate; then the enzymatic hydrolysate and ethyl alcohol are mixed, chenopodium quinoa willdL saponin in the enzymatic hydrolysate is extracted through ultrasonic waves, solid-liquid separation is conducted, and a chenopodium quinoa willdL saponin extracting solution is obtained; then the chenopodium quinoa willdL saponin extracting solution and hydrochloric acid are mixed and subjected to acidolysis to obtain acidolysis liquid; and finally, the acidolysis liquid is extracted through petroleum ether to obtain extract liquor, and a solvent in the extract liquor is removed through evaporation, and the sapogenin is obtained. According to the method, the chenopodium quinoa willdL seed coat serves as a raw material to prepare the sapogenin, the natural sapogenin raw material can be provided for a professional pharmaceutical factory, the comprehensive utilization rate and the economic added value of chenopodium quinoa willdL can further be increased, and reuse and sustainable development of resources are facilitated. The invention further provides a method for simultaneous separation and quantification of oleanolic acid and hederagenin in the chenopodium quinoa willdL seed coat through UPLC-MS.

The invention discloses chenopodium quinoa wine and a method for preparing the same. Brewing raw materials for the chenopodium quinoa wine include, by weight, chenopodium quinoa, yeast and baijiu with the alcohol content of 65%vol. A weight ratio of the three brewing raw materials is 5:1:10-15, the yeast is made of chenopodium quinoa, barley and peas, and a weight ratio of the chenopodium quinoa to the barley to the peas is 5:3:2. The chenopodium quinoa wine and the method have the advantages that nutritional components in the chenopodium quinoa can be sufficiently decomposed and can be dissolved in the chenopodium quinoa wine, and accordingly nutritional value of wine can be enhanced.

The invention relates to a planting method for increasing the yield of chenopodium quinoa, and belongs to the technical field of crop planting. The method includes the steps that 1, a planting field is selected and arranged; 2, base fertilizer is applied; 3, seeding is performed; 4, field management is performed; 5, disease and insect pest prevention and control are performed; 6, harvesting and others are performed. In the planting method, the selected field is unique, the base fertilizer is reasonable in preparation, the planted chenopodium quinoa is good in growth vigor, will not overgrow, has many ears and full seeds, and does not easily has diseases and insect pests, planting costs are low, 400 kg of chenopodium quinoa can be produced per mu, and compared with a traditional planting method, the yield is increased by about 250 kg per mu; the planting method has the advantages of being high in yield, good in economic benefit and the like, and the market contradiction of a tight market of chenopodium quinoa is relieved to a certain degree.

The invention discloses an efficient cultivation method of chenopodium quinoa in low-altitude areas. The method comprises the steps of land selection, soil preparation, shed construction, mulching, seeding, seedling thinning, ridging, fertilizing, disease and insect pest prevention and control, harvesting and the like. On one hand, provided mulching cultivation and shed constructing cultivation ofthe chenopodium quinoa are beneficial for improving the micro-environment conditions for the growth of the chenopodium quinoa, and water utilization efficiency is improved. On the other hand, chenopodium quinoa lodging is effectively prevented in the aspects of land selection, seeding, ridging and the like. In addition a base fertilizer and a high-efficiency compound fertilizer are cooperativelyapplied, so that the cultivation method is suitable for the whole growth period of the chenopodium quinoa, lodging resistance of the chenopodium quinoa is facilitated, and the yield of the chenopodiumquinoa is improved; and meanwhile, the quality of the chenopodium quinoa is effectively improved.

The invention belongs to the technical field of crop cultivation, and particularly relates to a chenopodium quinoa planting method suitable for Huang-Huai-Hai region. The method includes following steps: preparing land before sowing; applying acetochlor mixing liquid and base fertilizer; performing seed screening and treating; ditching and sowing; performing field management. By the planting method, chenopodium quinoa in the Huang-Huai-Hai region is enabled to be high in seedling emergence rate, good in growing trend and high in yield and quality; ditching is conducted during a branching period, so that root system development in a vigorous growing period can be promoted, growing of base nodes can be controlled, and stems are enabled to be thick and strong; earth-up treatment is combined, so that growing of neck nodes is promoted, supporting capability of plants is enhanced, and later lodging can be prevented.

The invention discloses a tea-scented blueberry-containing steamed cake. The tea-scented blueberry-containing steamed cake is made by using the following raw materials, by weight, 40-50 parts of red bean, 20-30 parts of Chenopodium quinoa willd, 30-40 parts of sweet rice flour, 8-12 parts of corn starch, 15-20 parts of blueberry, 5-6 parts of a sweet osmanthus sauce, 1-2 parts of Salvia miltiorrhiza, 3-4 parts of Flos Campsis, 1-2 parts of grape leaf, 1-2 parts of rosemary, 5-7 parts of tea leaf, 6-8 parts of shelled melon seed, 6-7 parts of a hawthorn fruit juice, 1-2 parts of yeast, 1-2 parts of an assistant, and a proper amount of water. The tea-scented blueberry-containing steamed cake adopts red bean, Chenopodium quinoa willd, sweet rice flour, corn starch, blueberry and the like as main raw materials, and the addition of the tea leaf makes the cake have the tea scent characteristic, so the made cake has a rich tea leaf scent, has the sour-sweet scent and special mouthfeel of blueberry, and has abundant nutrition elements. Chenopodium quinoa willd added in the invention is a food easy to cook and digest, has a unique mouthfeel, has a light nut fragrance or a ginseng fragrance, and has the efficacies of balanced nutrition supplementation, body function enhancement, physique restoration, immunization and endocrine adjustment, body stress capability improvement, disease prevention, cancer prevention, fat reduction, auxiliary treatment and the like.