Pepper salt whole quinoa flour stuffing and preparation method thereof

A technology of quinoa, salt and pepper, applied in baking, baked goods, food science and other directions, can solve the problems of high dietary fiber content, insufficient wheat aroma, rough taste, etc., to achieve more comprehensive and healthier nutrition, clear skin layers, Unique flavor effect

Inactive Publication Date: 2019-04-09
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fillings used to make snacks on the market include bean paste, lotus seed paste, egg yolk, nuts, peanuts, sesame, etc. There is no report of quinoa as a filling, which is mainly due to the limitations of quinoa as a filling: The taste of quinoa is the taste of grass seeds, and there is a little bitterness. Quinoa whole powder has low viscosity and high dietary fiber content. Using quinoa whole powder as filling will cause the filling to be loose, not sticky enough, and not easy to form a ball. The taste is a bit rough and lacks the aroma of wheat, with a bitter aftertaste

Method used

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  • Pepper salt whole quinoa flour stuffing and preparation method thereof
  • Pepper salt whole quinoa flour stuffing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Making the stuffing

[0028] (1) Quinoa is crushed through an 80-mesh sieve, the flour and bran are separated, the bran is washed with water three times and then dried, and then the bran material is crushed with an airflow ultrafine pulverizer until the particle size is below 10 μm.

[0029] (2) Backfill the crushed bran into flour to make whole quinoa flour.

[0030] (3) Stir 1000g quinoa whole flour and 200g oat flour evenly.

[0031] (4) Heat 700g of salad oil, add 100g of green onion and 10g of Chinese prickly ash, fry the aroma, pour the flour that was stirred evenly in step (3) into the oil, fry until cooked, pour out and cool to room temperature.

[0032] (5) Add 20g of D-mannitol, 900g of white bean paste, 90g of silk floss, 290g of fructose syrup, 300g of white sugar, 20g of salt, 100g of diced orange, 70g of dried raisins, 85g of cranberries, 100g of black sesame, white 50g of sesame seeds, 200g of melon seeds, 220g of pumpkin seeds, 200g of oat kernels, ...

Embodiment 2

[0050] 1. Making the stuffing

[0051] (1) Quinoa is crushed through an 80-mesh sieve, the flour and bran are separated, the bran is washed with water three times and then dried, and then the bran material is crushed with an airflow ultrafine pulverizer until the particle size is below 10 μm.

[0052] (2) Backfill the crushed bran into flour to make whole quinoa flour.

[0053] (3) Stir 950g quinoa whole flour and 180g oat flour evenly.

[0054] (4) Heat 750g of salad oil, add 100g of green onion and 10g of Chinese prickly ash, fry the aroma, pour the flour that was stirred evenly in step (3) into the oil, fry until cooked, pour out and cool to room temperature.

[0055] (5) Add 18g of D-mannitol, 860g of white bean paste, 100g of silk floss, 300g of fructose syrup, 270g of white sugar, 24g of salt, 150g of diced orange, 60g of dried raisins, 90g of cranberries, 80g of black sesame, white 45g of sesame seeds, 180g of melon seeds, 250g of pumpkin seeds, 180g of oat kernels, 4...

Embodiment 3

[0058] 1. Making the stuffing

[0059] (1) Quinoa is crushed through an 80-mesh sieve, the flour and bran are separated, the bran is washed with water three times and then dried, and then the bran material is crushed with an airflow ultrafine pulverizer until the particle size is below 10 μm.

[0060] (2) Backfill the crushed bran into flour to make whole quinoa flour.

[0061] (3) Stir 1150g quinoa whole flour and 200g oat flour evenly.

[0062] (4) Heat 650g of salad oil, add 100g of green onion and 10g of Chinese prickly ash, fry the aroma, pour the flour that was stirred evenly in step (3) into the oil, fry until cooked, pour out and cool to room temperature.

[0063] (5) Add 23g of D-mannitol, 950g of white bean paste, 80g of silk floss, 240g of fructose syrup, 350g of white sugar, 18g of salt, 160g of diced orange, 85g of dried raisins, 100g of cranberries, 90g of black sesame, white 40g of sesame seeds, 220g of melon seeds, 200g of pumpkin seeds, 190g of oat kernels, ...

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Abstract

The invention discloses pepper salt whole quinoa flour stuffing and a preparation method of the stuffing. The preparation method comprises the steps of: (1) crushing and treating quinoa with an 80-mesh sieve and crushing bran till a particle size is less than 10 micrometers, (2) backfilling the bran into flour to prepare whole quinoa flour, (3) uniform stirring 950-1150 parts by weight of whole quinoa flour and 180-220 parts by weight of oat flour, (4) heating 650-750 parts by weight of salad oil, pouring the flour uniformly stirred in the step (3) into the oil, performing stir-frying until cooked, and pouring out for cooling to a room temperature, and (5) adding 18-23 parts by weight of D-mannitol, 860-950 parts by weight of white bean paste, 80-100 parts by weight of filiform meat floss,240-340 parts by weight of fructose syrup, 270-350 parts by weight of white granulated sugar, 18-24 parts by weight of salt, 90-160 parts by weight of orange dices, 60-85 parts by weight of raisins,80-100 parts by weight of cranberry, 40-60 parts by weight of wine soaked rose petals and 70-80 parts by weight of wine for soaking the rose petals for uniform stirring to form the stuffing. A quinoaprocessed product type is enriched, and a method is provided for an application of the quinoa in baked food.

Description

technical field [0001] The invention relates to a puff pastry filling and a preparation method thereof, in particular to a quinoa whole powder filling and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Quinoa is an alkaline food with whole grain, complete nutrition and complete protein, with protein content as high as 16%-22% (beef 20%), rich in various amino acids, and lysine content is 2-3 times that of wheat flour. Quinoa is high in calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper and other trace elements, gluten-free, low-fat, low-calorie (305kcal / 100g), low blood sugar (GI glycemic value 40 , the blood sugar standard is 55), almost the best among common foods. The Food and Agriculture Organization of the United Nations (FAO) believes that quinoa is a food that can meet the basic nutritional needs of the human body. It officially recommends quinoa as the most suitable "to...

Claims

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Application Information

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IPC IPC(8): A21D13/38
CPCA21D13/38
Inventor 梁霞孟婷婷石磊周柏玲田志芳王斌刘超
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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