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Chenopodium quinoa instant powder and preparation method thereof

A technology of instant powder and quinoa, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve the problems of complicated production process and inconvenient eating, and achieve good solubility, convenient eating, and nutritious rich effect

Inactive Publication Date: 2017-01-04
INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, Chinese residents mostly eat quinoa by cooking porridge or steaming rice. The production process is relatively complicated, and there is a problem of inconvenient consumption.
In addition, with the increase of quinoa planting area and total output, the market's diversified demand for quinoa products is increasing, and conventional quinoa rice, noodles and other products can no longer meet the needs of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A quinoa instant powder is made from the following raw materials (kg): 40 quinoa rice, 5 maltodextrins, 3 g xylitol, and 0.3 g xanthan gum.

[0028] The preparation method of this quinoa instant powder is as follows:

[0029] (1) Clean the quinoa rice, dry it in an oven at 50°C, crush it, pass it through a 60-mesh sieve, add 5L of water, and stir evenly;

[0030] (2) Adopt twin-screw extruder to expand the material obtained in step (1). , 115°C;

[0031] (3) The quinoa after extruding and puffing is pulverized and passed through a 60-mesh sieve;

[0032] (4) Add maltodextrin, xylitol, and xanthan gum, and mix thoroughly to obtain quinoa instant powder.

[0033] (5) Sterilize the quinoa instant powder and pack it separately.

Embodiment 2

[0035] A quinoa instant powder is made from the following raw materials (kg): 90 quinoa rice, 20 maltodextrin, 12 xylitol, and 3 xanthan gum.

[0036] The preparation method of this quinoa instant powder is as follows:

[0037] (1) Clean the quinoa rice, dry it in an oven at 60°C, crush it, pass it through a 60-mesh sieve, add 30L of water, and stir evenly;

[0038] (2) Adopt twin-screw extruder to expand the material obtained in step (1). , 125°C;

[0039] (3) The quinoa after extruding and puffing is pulverized and passed through a 60-mesh sieve;

[0040] (4) Add maltodextrin, xylitol, and xanthan gum, and mix thoroughly to obtain quinoa instant powder.

[0041] (5) Sterilize the quinoa instant powder and pack it separately.

Embodiment 3

[0043] A quinoa instant powder is made from the following raw materials (kg): 60 quinoa rice, 10 maltodextrin, 5 xylitol, and 0.5 xanthan gum.

[0044] The preparation method of this quinoa instant powder is as follows:

[0045] (1) Clean the quinoa rice, dry it in an oven at 55°C, crush it, pass it through a 60-mesh sieve, add 12L of water, and stir evenly;

[0046] (2) Adopt twin-screw extruder to expand the material obtained in step (1). , 120°C;

[0047] (3) The quinoa after extruding and puffing is pulverized and passed through a 60-mesh sieve;

[0048] (4) Add maltodextrin, xylitol 5, and xanthan gum 0.5, and mix well to obtain quinoa instant powder.

[0049] (5) Sterilize the quinoa instant powder and pack it separately.

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PUM

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Abstract

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.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a quinoa instant powder and a preparation method thereof. Background technique [0002] Quinoa is a food crop native to South America. It has only been planted on a large scale in my country since 2008. At present, there are large-scale quinoa planting areas in Shanxi, Qinghai, Gansu, Jilin and other places in China. The total planting area in the country is about 110,000 mu, and the total annual output is 33 million catties. Quinoa is rich in protein, starch, fatty acids, vitamins and mineral elements. It has the functions of enhancing immunity, preventing hyperglycemia, and preventing gastric ulcers. At the same time, quinoa is gluten-free and will not cause celiac disease. It is suitable for many people. species of people to eat. [0003] At present, Chinese residents mostly eat quinoa by cooking porridge or steaming rice. The production process is relatively complicated and th...

Claims

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Application Information

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IPC IPC(8): A23L7/161A23L29/30A23L29/269A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/30A23V2250/5114A23V2250/5086A23V2250/6422
Inventor 任贵兴杨修仕石振兴
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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