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Preparation method of instant quinoa rice

A technology of instant rice and quinoa rice, applied in food preparation, food science, application, etc., to achieve the effect of convenience in eating, various tastes, quality and nutrition

Active Publication Date: 2015-07-29
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional production and eating process, quinoa has many edible forms, but it is the first time that quinoa is used to make nutritious and convenient instant rice cereal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of quinoa instant instant rice, comprising the following steps:

[0019] 1) Screen high-quality quinoa and wash it with water 3 times to remove dust and impurities in the quinoa;

[0020] 2) Put the selected quinoa into the fluidized bed for drying, the drying temperature is 60℃, and the drying time is 40min;

[0021] 3) Put the dried quinoa into the pulverizer for pulverization, and the particle size of the pulverized quinoa powder should reach 150 mesh or more;

[0022] 4) The quinoa flour is matured and granulated by twin-screw extrusion. The twin-screw extruder is divided into five zones for temperature treatment, which are 70°C, 110°C, 110°C, 80°C and 60°C, respectively. The feeding amount of the material is 15kg / h, the added water content is 25%, the rotational speed of the twin-screw extruder is 150Rpm, and the slightly expanded and matured quinoa powder is extruded by the screw and passed through a rice-shaped abrasive tool to obtain rice-s...

Embodiment 2

[0028] A preparation method of quinoa instant instant rice, comprising the following steps:

[0029] 1) Screen high-quality quinoa and wash it with water 3 times to remove dust and impurities in the quinoa;

[0030] 2) Put the selected quinoa into the fluidized bed for drying, the drying temperature is 60℃, and the drying time is 35min;

[0031] 3) Put the dried quinoa into the pulverizer for pulverization, and the particle size of the pulverized quinoa powder should reach 150 mesh or more;

[0032] 4) The quinoa flour is matured and granulated by twin-screw extrusion. The twin-screw extruder is divided into five zones for temperature treatment, which are 70°C, 110°C, 110°C, 80°C and 60°C, respectively. The feeding amount of the material is 15kg / h, the added water content is 25%, the rotational speed of the twin-screw extruder is 150Rpm, and the slightly expanded and matured quinoa powder is extruded by the screw and passed through a rice-shaped abrasive tool to obtain rice-s...

Embodiment 3

[0038] A preparation method of quinoa instant instant rice, comprising the following steps:

[0039] 1) Screen high-quality quinoa and wash it with water 3 times to remove dust and impurities in the quinoa;

[0040] 2) Put the selected quinoa into the fluidized bed for drying, the drying temperature is 60℃, and the drying time is 30min;

[0041] 3) Put the dried quinoa into the pulverizer for pulverization, and the particle size of the pulverized quinoa powder should reach 150 mesh or more;

[0042] 4) The quinoa flour is matured and granulated by twin-screw extrusion. The twin-screw extruder is divided into five zones for temperature treatment, which are 70°C, 110°C, 110°C, 80°C and 60°C, respectively. The feeding amount of the material is 15kg / h, the added water content is 25%, the rotational speed of the twin-screw extruder is 150Rpm, and the slightly expanded and matured quinoa powder is extruded by the screw and passed through a rice-shaped abrasive tool to obtain rice-s...

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PUM

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Abstract

The invention relates to a preparation method of an instant quinoa rice and belongs to the technical field of food processing. The preparation method comprises the following steps: finely selecting and cleaning quinoa, then putting into a fluidized bed for drying, putting into a pulverizer for pulverization after drying, performing ripening granulation on quinoa flour by using a double-screw extruder after pulverization, preparing into quinoa rice through a rice-like abrasive tool, drying the quinoa rice through the fluidized bed, then putting into a baking oven for baking, spraying after baking to form quinoa rice with different flavors and finally cooling to obtain the convenient-to-instantly eat quinoa rice. The instant quinoa rice provided by the invention overcomes the defects of bitter quinoa and poor eating property after being cleaned and ripened, is convenient to instantly eat, diverse in taste and suitable for large-scale industrial production and can furthest keep the quality and the nutrition of quinoa. After being brewed with boiled water, the produced instant quinoa rice can form crisp and delicious quinoa rice paste and is convenient to eat and suitable for mass consumption.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of quinoa instant rice. Background technique [0002] Quinoa (scientific name: Chenopodium quinoa willd) is native to the Andes of South America and is the main traditional food of the Inca indigenous people. In 2008, it was successfully introduced in Jingle County, Shanxi Province, China, and began to be planted on a large scale. Quinoa is the only whole-grain, full-nutrition and complete protein alkaline food. The endosperm accounts for 68% of the seeds and has nutritional activity. The protein content is as high as 16%-22%. The quality is comparable to that of milk powder and meat. Among them, there are all 9 essential amino acids necessary for the human body, the proportion is appropriate and easy to absorb, especially rich in lysine, which is lacking in plants, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168
Inventor 孟晶岩刘森安鸣栗红瑜曹选倪文杰
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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