Instant fermented quinoa porridge and preparation method thereof
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A technology of quinoa and steaming, applied in the field of quinoa instant fermented porridge and its preparation, can solve the problems of inconvenient eating of quinoa, achieve the effect of clearing away heat and detoxification of the spleen and stomach, instant convenience, and good taste
Inactive Publication Date: 2018-12-18
AGRI BIOTECH RES CENT OF SHANXI PROVINCE +1
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Problems solved by technology
[0005] In order to solve the problem that quinoa is inconvenient to eat as a whole nutritional and healthy food, the present invention provides a quinoa instant fermented porridge and a preparation method thereof
Method used
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Embodiment 1
[0023] Example 1: A quinoa ready-to-eat fermented porridge, mixed with steamed germinated quinoa, stevia leaf extract water, Saccharomyces cerevisiae, normal temperature drained water, and white sugar in a weight ratio of 100:15:0.5:5:2, and then controlled the temperature Prepared by fermentation at 25°C for 24 hours.
[0024] The Saccharomyces cerevisiae is chromium-enriched Saccharomyces cerevisiae, and the content of chromium is 100-4000mg / kg.
[0025] The method for preparing the quinoa instant fermented porridge includes screening and cleaning raw materials, sprouting, steaming, fermenting, and subpackaging. The specific steps are as follows:
[0026] (1) Screening and cleaning raw materials: select quinoa with plump grains and clean saponin as raw material, mix quinoa and water according to the volume ratio of 1:1.5, stir and clean, until the discharged water is not turbid;
[0027] (2) Germination: Mix the washed quinoa with water at a volume ratio of 1:0.5, then germ...
Embodiment 2
[0032]Example 2: A quinoa instant fermented porridge is mixed with steamed germinated quinoa, stevia leaf extract water, Saccharomyces cerevisiae, normal temperature boiled water, and white sugar in a weight ratio of 100:15:0.5:5:2, and then the temperature is controlled to Prepared by fermentation at 27°C for 26 hours. The Saccharomyces cerevisiae is selenium-rich chromium Saccharomyces cerevisiae, and the contents of selenium and chromium are respectively 100-4000 mg / kg. Stevia leaf treatment: put 120 g of stevia leaves in 5 L of water and boil for 10 minutes, filter out the stevia leaves, and the boiled water is the stevia leaf extraction water, which is lowered to room temperature for later use; the rest of the preparation method is the same as that described in Example 1.
Embodiment 3
[0033] Example 3: A quinoa instant fermented porridge is mixed with steamed germinated quinoa, stevia leaf extract water, Saccharomyces cerevisiae, normal temperature boiled water, and white sugar in a weight ratio of 100:15:0.5:5:2, and then the temperature is controlled to Prepared by fermenting at 23°C for 30 hours. The Saccharomyces cerevisiae is selenium-rich chromium Saccharomyces cerevisiae, and the contents of selenium and chromium are respectively 100-4000 mg / kg. Stevia leaf treatment: put 150 g of stevia leaves in 5 L of water and boil for 10 minutes, filter out the stevia leaves, and the boiled water is the stevia leaf extraction water, which is lowered to room temperature for later use; the rest of the preparation method is the same as that described in Example 1.
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Abstract
The invention belongs to the technical field of food processing, and provides instant fermented quinoa porridge and a preparation method thereof so as to solve the problem of inconvenient eating of quinoa as a healthy whole-nutrient food. The instant fermented quinoa porridge is prepared by the following steps: mixing steamed sprouted quinoa, a stevia leaf extract, saccharomyces cerevisiae, normal-temperature plain boiled water and white sugar at weight ratio of 100 to 15 to 0.5 to 5 to 2; and then, carrying out fermentation with temperature controlled at 23-27 DEG C for 24-30 hours. The prepared instant fermented quinoa porridge is convenient to eat, balanced in nutrients, good in taste, and capable of clearing away heat and relieving summer-heat. The instant fermented quinoa porridge isalso suitable for people with hypertension, hyperglycemia, hyperlipidemia, obesity, diabetes and the like to eat, and is especially suitable for middle aged and elderly people as well as young children. The preparation method of the instant fermented quinoa porridge solves the problems of inconsistent taste and liable pollution of traditional preparation method. Grassy smell of the stevia leaf juice is eliminated by performing fermentation; moreover, the fermented stevia leaf juice is endowed with refreshing taste due to weak acids produced by the fermentation. In addition, selenium-enriched,chromium-enriched or selenium-and-chromium-enriched saccharomyces cerevisiae is utilized, so that the instant fermented quinoa porridge is capable of supplementing the trace elements selenium and chromium, treating Keshan disease and Kaschin-Beck disease, and preventing cell aging.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a quinoa instant fermented porridge and a preparation method thereof. Background technique [0002] Quinoa (Chenopodium quinoa Willd.), also known as South American Quinoa, Quinoa, Quinoa, etc., originated in the Andes Mountains of South America, and is an annual herbaceous crop of Chenopodium family. Quinoa has unique and rich nutritional value and is the main traditional food of Inca indigenous people. It is the only perfect and complete nutritional food recommended by the Food and Agriculture Organization of the United Nations (FAO) to meet the basic nutritional needs of the human body. It is listed as a global One of the top ten healthy and nutritious foods, known as the lost ancient "nutrition gold", "super grain", "future food" and "king of vegetarian food". The main edible parts of quinoa are seeds, which are rich in minerals, vitamins, proteins and ot...
Claims
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