Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF4 Cites 13 Cited by
  • 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 material and add some plant pharmacological components, which are nutritious and have health care and prevention effects.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] The preparation method of quinoa biscuit comprises the following steps:

[0027] Step 1. After removing impurities and cleaning the quinoa, put it in a drying oven at a temperature of 60-80°C and dry it until the water content is 3-5%, then transfer it to a grinder for crushing, and pass through a 100-mesh sieve , to obtain quinoa powder, after that, adding mass concentration to the obtained quinoa powder is 70% ethanol solution for soaking, wherein, the addition of ethanol solution is 30 times of the quality of quinoa powder, and the soaking time is 3-5min, Then, transfer the mixture to a microwave reactor, adjust the microwave power to 450-550W, and carry out microwave radiation treatment for 10-15min, and then filter and dry to obtain quinoa flour, which is set aside;

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

Embodiment 1

[0035] A quinoa biscuit, made of the following raw materials in 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 carrot, and kiwi fruit 8 parts, cranberry 4 parts, hawthorn 2 parts, sucrose 25 parts, cottonseed oligosaccharide 9 parts, water 80 parts.

[0036] Its preparation method comprises the following steps:

[0037] Step 1. After removing impurities and cleaning quinoa, put it in a drying oven with a temperature of 60°C and dry it until the water content is 3%, then transfer it to a pulverizer for crushing, and pass through a 100-mesh sieve to obtain quinoa powder, after that, adding mass concentration to the obtained quinoa powder is 70% ethanol solution for soaking, wherein, the addition of ethanol solution is 30 times of quinoa powder quality, soaking time is 5min, then, the mixture is transferred to Place in a microwave reactor, adjust the m...

Embodiment example 2

[0044] A quinoa biscuit, made of the following raw materials in 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 carrot, kiwi fruit 7 parts, cranberry 3.5 parts, hawthorn 2.5 parts, sucrose 20 parts, cottonseed oligosaccharide 9.5 parts, water 120 parts.

[0045] The preparation method of quinoa biscuit comprises the following steps:

[0046] Step 1. After removing impurities and cleaning the quinoa, put it in a drying oven at a temperature of 70°C and dry it until the water content is 4%, then transfer it to a pulverizer for crushing, and pass through a 100-mesh sieve to obtain quinoa Afterwards, in the obtained quinoa powder, add the ethanol solution that mass concentration is 70% and soak, wherein, the addition of ethanol solution is 30 times of quinoa powder quality, soaking time is 4min, then, the mixture is transferred to Place in a microwave re...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com