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A kind of quinoa red yeast rice and preparation method thereof

A technology of quinoa red yeast rice and quinoa, which is applied in the field of red yeast rice to achieve the effects of speeding up cooking, increasing nutrients, and preventing entrapment

Active Publication Date: 2021-08-10
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But now there is no report of combining quinoa and red yeast rice to prepare new red yeast rice

Method used

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  • A kind of quinoa red yeast rice and preparation method thereof
  • A kind of quinoa red yeast rice and preparation method thereof
  • A kind of quinoa red yeast rice and preparation method thereof

Examples

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Effect test

Embodiment 1

[0024] A kind of quinoa red yeast rice, its preparation method comprises the following steps:

[0025] (1) Rice preparation: Soak 100g of rice in water for 2 hours to remove excess water on the surface, then add 5mL rice wine, stir evenly, and steam until cooked.

[0026] (2) Preparation of koji species: After cooling the steamed rice to room temperature, add 10 g of red yeast rice flour, stir evenly, and then place it at 28° C. for 5 days;

[0027] (3) processing of quinoa: steam 200g of quinoa, cool and dry until the water content is 30-40%;

[0028] (4) Inoculation: heat the product of step (3) to 30°C, then add the koji prepared in step (2), and stir evenly;

[0029] (5) Finished product: the result of step (4) is placed in a mold covered with fresh lotus leaves, wrapped, compacted, then placed at 28°C for 3 days, then taken out and air-dried to obtain quinoa red yeast rice.

Embodiment 2

[0031] A kind of quinoa red yeast rice, its preparation method comprises the following steps:

[0032] (1) Rice preparation: Soak 200g of rice in water for 2 hours to remove excess water on the surface, then add 15mL rice wine, stir evenly, and steam until cooked.

[0033] (2) Preparation of koji species: After cooling the steamed rice to room temperature, add 100 g of red yeast rice flour, stir evenly, and then place it at 28° C. for 10 days;

[0034] (3) processing of quinoa: steam 300g of quinoa, cool and dry until the water content is 30-40%;

[0035] (4) Inoculation: heat the product of step (3) to 30°C, then add the koji prepared in step (2), and stir evenly;

[0036] (5) Finished product: the result of step (4) is placed in a mold covered with fresh lotus leaves, wrapped, compacted, then placed at 28°C for 6 days, then taken out and air-dried to obtain quinoa red yeast rice.

Embodiment 3

[0038] A kind of quinoa red yeast rice, its preparation method comprises the following steps:

[0039] (1) Rice preparation: Soak 150g of rice in water for 2 hours to remove excess water on the surface, then add 10mL of rice wine, stir evenly, and steam until cooked.

[0040] (2) Preparation of koji species: After cooling the steamed rice to room temperature, add 50 g of red yeast rice flour, stir evenly, and then place it at 28° C. for 8 days;

[0041] (3) processing of quinoa: steam 225g of quinoa, cool and dry until the water content is 30-40%;

[0042] (4) Inoculation: heat the product of step (3) to 30°C, then add the koji prepared in step (2), and stir evenly;

[0043] (5) Finished product: the result of step (4) is placed in a mold covered with fresh lotus leaves, wrapped, compacted, then placed at 28°C for 4 days, then taken out and air-dried to obtain quinoa red yeast rice.

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Abstract

The invention discloses a quinoa red yeast rice and a preparation method thereof. The preparation method comprises the following steps: (1) making rice: soaking the rice in clear water, removing the water, adding rice wine, stirring evenly, and steaming; (2) preparing Koji species: After cooling the steamed rice to room temperature, add red yeast rice flour, stir evenly, and ferment; (3) Treatment of quinoa: Steam quinoa, cool and dry until the water content is 30‑40%; ( 4) Inoculation: heat the result of step (3) to 30-35°C, then add the koji prepared in step (2), and stir evenly; (5) finished product: put the result of step (4) on a fresh In the mold of the lotus leaf, wrapped, compacted, fermented, and air-dried. The quinoa red yeast rice prepared by the invention is rich in the nutritional components of quinoa and red yeast rice, and its product has significant anti-oxidation, blood fat lowering, blood sugar lowering, and blood pressure functions, and can be used to prepare various health foods, which is not harmful to the human body. There will be side effects.

Description

technical field [0001] The invention belongs to the technical field of red yeast rice, and in particular relates to a quinoa red yeast rice and a preparation method thereof. Background technique [0002] Quinoa Chenopodium quinoa Willd, known in English as quinoa, is native to the Andes in South America and is the main traditional food of the Inca indigenous people. It has been used and planted for more than 5,000-7,000 years. 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 meet the basic nutritional needs of the human body with a single plant, and officially recommends quinoa as the most suitable food for humans. complete nutritional food. Quinoa is a kind of "like whole grain" with high nutritional value. It is not only rich in protein, starch, crude fat and micronutrients such as calcium, iron, zinc and vitamin E, but also contains more essential ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104
CPCA23L7/104
Inventor 雨田郭晓恒赵钢邹亮时政程丽佳毛星宇李胜兰梁茂茭
Owner CHENGDU UNIV
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