Processing method of quinoa biscuits

A technology of quinoa biscuits and a processing method is applied in the directions of dough processing, baking, and baked goods with modified ingredients, which can solve problems such as influence and achieve the effect of removing the bitterness of quinoa.

Inactive Publication Date: 2017-05-31
吉林省彬生藜麦科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the washing process, not only will saponins be removed, but also other nutrients that are beneficial to the human body will be affected. There

Method used

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  • Processing method of quinoa biscuits

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for processing quinoa biscuits, comprising the following steps:

[0031] a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -18°C for 10 hours;

[0032] b. Preparation of treatment solution: repeatedly pulverize Semen Plantaginis and coriander seeds, add to water and soak for 45 hours, and obtain treatment solution after filtration;

[0033] c, brown rice pretreatment: the brown rice after freezing is poured into the treatment liquid, under the stirring speed of 750rpm, filter after stirring for 30min and dry the brown rice;

[0034] d, crushing: the pretreated brown rice is repeatedly crushed by a pulverizer and then passed through a 250-mesh sieve to obtain brown rice flour;

[0035] e. After the quinoa is simply cleaned and dried, pour the quinoa into the olive oil, add brown rice flour, stir well, and then pulverize;

[0036] f, drying and recovering the olive oil, further pulverizing t...

Embodiment 2

[0044] A method for processing quinoa biscuits, comprising the following steps:

[0045] a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -18°C for 12 hours;

[0046] b. Preparation of treatment solution: repeatedly pulverize psyllium seed and coriander seed, add to water and soak for 36 hours, and obtain treatment solution after filtration;

[0047] c, brown rice pretreatment: the brown rice after freezing is poured into the treatment liquid, under the stirring speed of 800rpm, filter after stirring for 25min and dry the brown rice;

[0048] d, crushing: the pretreated brown rice is repeatedly crushed by a pulverizer and then passed through a 250-mesh sieve to obtain brown rice flour;

[0049] e. After the quinoa is simply cleaned and dried, pour the quinoa into the olive oil, add brown rice flour, stir well, and then pulverize;

[0050] f, drying and recovering the olive oil, further pulverizing the qu...

Embodiment 3

[0058] A method for processing quinoa biscuits, comprising the following steps:

[0059] a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -18°C for 8 hours;

[0060] b. Preparation of treatment solution: repeatedly pulverize the psyllium and coriander seeds, add to water and soak for 48 hours, and obtain the treatment solution after filtration;

[0061] c, brown rice pretreatment: pour the frozen brown rice into the treatment solution, stir for 35 minutes at a stirring speed of 600 rpm, and then filter and dry the brown rice;

[0062] d, crushing: the pretreated brown rice is repeatedly crushed by a pulverizer and then passed through a 250-mesh sieve to obtain brown rice flour;

[0063] e. After the quinoa is simply cleaned and dried, pour the quinoa into the olive oil, add brown rice flour, stir well, and then pulverize;

[0064] f, drying and recovering the olive oil, further pulverizing the quinoa, an...

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PUM

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Abstract

The present invention provides a processing method of quinoa biscuits. The main components of the quinoa biscuits in the invention comprise vegetable oil, sugar, flour, quinoa flour, salt, starch, baking soda, skim milk powder, glutinous rice paste and water. A processing method of the quinoa flour is significantly different from the traditional method. By means of grinding quinoa, olive oil and brown rice flour together, the preprocessed brown rice flour is uniformly dispersed in the quinoa so that the special bitter taste of saponins of the quinoa can be neutralized and the method can effectively protect the saponins and other effective chemical components of the quinoa. The use of brown rice, semen plantaginis and coriander seeds is the result of multiple orthogonal tests, while the use of a freezing method of the brown rice can protect the active ingredients of the brown rice, semen plantaginis and coriander seeds and remove impurities so as to ultimately remove the bitter taste of the quinoa.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for processing quinoa biscuits. Background technique [0002] Quinoa (scientific name: Chenopodium quinoa willd) is native to the Andes in South America. It is the main traditional food of the Inca indigenous people. It has a history of eating and planting for more than 5,000-7,000 years. The ancient Incas called it "the mother of food". The colors of quinoa seeds are mainly white, black, and red, and the nutritional content is not much different. Among them, the white taste is the best, while the black and red taste are relatively poor, and the seeds are also small. Quinoa was used by NASA as space food for astronauts in the 1980s. The Food and Agriculture Organization of the United Nations believes that quinoa is the only food that can basically meet the basic nutritional needs of the human body with a single plant, and officially recommends quinoa as the most perfect and complet...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36
Inventor 李健吕牧孙尤士军王义李金凤汪威胡雅婷王明月黄彦博姚汝婧任宏斌朱诗吉孙中尧丛培宫南洋董希萌冯彦铭吕桐
Owner 吉林省彬生藜麦科技有限公司
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