Quinoa cookie and preparation method for same

A technology of quinoa biscuits and quinoa, applied in baking, dough processing, baked food, etc., to achieve the effects of rich nutrition, inhibiting intestinal spoilage products, and improving allergic skin

Inactive Publication Date: 2016-08-03
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are various styles of biscuits, but no quinoa biscuits have been found that use quinoa as the main raw

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] The preparation method of quinoa biscuits includes the following steps:

[0027] Step 1. After cleaning the quinoa, place it in a drying box at a temperature of 60-80℃ to dry to a moisture content of 3-5%, then transfer it to a pulverizer for pulverization and pass through a 100-mesh sieve , The quinoa powder is obtained, and then, an ethanol solution with a mass concentration of 70% is added to the obtained quinoa powder for soaking. The amount of ethanol solution added is 30 times the mass of the quinoa powder, and the soaking time is 3-5 min. Then, the mixture is transferred to a microwave reactor, the microwave power is adjusted to 450-550W, and the microwave radiation treatment is performed for 10-15 minutes, after which it is filtered and dried to obtain quinoa powder for use;

[0028] Step 2. Weigh 13-15 parts of Pueraria lobata, put it in a pulverizer and pulverize to a particle size of 0.5-0.8mm, then transfer it to a microwave dryer. The volume of the material plac...

Example Embodiment

[0034] Example 1

[0035] A quinoa biscuit made of the following parts by weight: 90 parts of quinoa flour, 1 part of skimmed milk powder, 10 parts of eggs, 1.5 parts of baking soda, 15 parts of olive oil, 13 parts of kudzu root, 5 parts of carrots, kiwi fruit 8 parts, 4 parts cranberry, 2 parts hawthorn, 25 parts sucrose, 9 parts cottonseed oligosaccharides, and 80 parts water.

[0036] The production method includes the following steps:

[0037] Step 1. After removing impurities and washing the quinoa, dry it in a drying box at a temperature of 60°C until the moisture content is 3%, then transfer it to a grinder for crushing, and pass through a 100-mesh sieve to obtain quinoa After that, add 70% ethanol solution with a mass concentration of quinoa powder to the obtained quinoa powder for soaking. The amount of ethanol solution added is 30 times the mass of quinoa powder. The soaking time is 5 minutes. Then, the mixture is transferred Place it in a microwave reactor, adjust the mi...

Example Embodiment

[0043] Implementation case 2

[0044] A quinoa biscuit made from the following parts by weight: 95 parts of quinoa flour, 5 parts of skimmed milk powder, 8 parts of eggs, 1.3 parts of baking soda, 20 parts of olive oil, 14 parts of kudzu root, 8 parts of carrots, kiwi fruit 7 parts, 3.5 parts of cranberry, 2.5 parts of hawthorn, 20 parts of sucrose, 9.5 parts of cottonseed oligosaccharide, 120 parts of water.

[0045] The preparation method of quinoa biscuits includes the following steps:

[0046] Step 1. After removing impurities and washing the quinoa, it is dried in a drying box at a temperature of 70°C until the moisture content is 4%. Then, it is transferred to a crusher for crushing and passed through a 100-mesh sieve to obtain quinoa After that, add 70% ethanol solution with mass concentration to the obtained quinoa powder for soaking. The amount of ethanol solution added is 30 times the mass of quinoa powder. The soaking time is 4 minutes. Then, the mixture is transferred P...

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PUM

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Abstract

A quinoa cookie is prepared by the ingredients including 90-100 parts by weight of quinoa powder, 1-8 parts by weight of dried skim milk, 5-10 parts by weight of eggs, 1-1.5 parts by weight of baking soda, 15-25 parts by weight of olive oil, 13-15 parts by weight of kudzu vine roots, 5-10 parts by weight of carrots, 5-8 parts by weight of kiwi fruits, 3-4 parts by weight of cranberries, 2-3 parts by weight of hawthorns, 0.4-0.5 part by weight of white vinegar, 0.03 part by weight of pectinase, 0.8 part by weight of artificial yeast, 15-25 parts by weight of saccharose, 9-10 parts by weight of raffinose oligose and 80-150 parts by weight of water. According to the invention, highly nutrient quinoa is taken as the principal ingredient to prepare the quinoa cookie which has abundant nutrition, a unique flavor and outstanding health care treatment effects through unique preparation and processing technologies, so that edible values of the quinoa are enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a quinoa biscuit and a preparation method thereof. Background technique [0002] Quinoa belongs to Chenopodiaceae, a dicotyledonous plant. Quinoa is a complete nutritional healthy food, known as the lost ancient "nutrition gold", "super grain", "future food" and "king of vegetarian food". At present, it has been successfully planted in many regions of China. [0003] Studies have found that quinoa has extremely high and comprehensive nutritional value, and is a high-quality complete protein alkaline food. The endosperm in the seed accounts for 68%, and has nutritional activity, and the protein content is as high as 16-22% (beef is 20%). 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. It is a high-protein, high-lysine, low-calorie, low-sugar, zero-c...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 郭金英胡坤乐刘长英裴书娟张晓茹吕淑敏康怀彬吴影王萍任国艳崔国庭殷勇
Owner HENAN UNIV OF SCI & TECH
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