A kind of wet preparation method of instant quinoa nutrition snow flakes

Abstract

The wet preparation method of the instant quinoa nutritional snow flakes of the present invention uses dry quinoa grains as raw materials, and the process steps are as follows: (1) pretreatment of raw materials, (2) soaking dry quinoa grains in drinking water, (3) grinding (3) Homogenization of quinoa slurry, (5) Roller pregelatinization and predrying homogenized slurry to form quinoa paste, (6) Roll drying of quinoa paste to obtain low moisture content 8% quinoa flakes, (7) crushing and sieving of quinoa flakes, (8) microwave sterilization of quinoa snow flakes, (9) inner packaging, metal detection and outer packaging. The method of the invention can improve the nutritional value of the quinoa snow flakes, improve the preparation and taste of the quinoa snow flakes, and reduce energy consumption.

Description

technical field [0001] The invention belongs to the field of food processing, and particularly relates to a wet preparation method of instant quinoa nutritional snow flakes. Background technique [0002] Quinoa is an annual dicotyledonous herb and is rich in nutrients. Its protein content is as high as 16% to 22%, and it is rich in various amino acids, minerals, unsaturated fatty acids, flavonoids, B vitamins and E family. Vitamins, choline, betaine, folic acid, alpha-linolenic acid, beta-glucan and other beneficial compounds, but do not contain cholesterol, gluten, and low-fat, low-calorie, low blood sugar, known as "all-round food" ". [0003] At present, the types of quinoa products on the market are relatively simple, mainly quinoa flour. At present, grain flour is generally produced by the dry method-extrusion method, that is, after the grain is pulverized, water is added to the preparation process, and the material is extruded and extruded under the conditions of hig...

AI Technical Summary

Problems solved by technology

[0003] At present, the types of quinoa products on the market are relatively single, mainly quinoa flour

At present, grain flour is generally produced by dry method—extrusion expansion method, that is, after the grain powder is refined, water is added through the preparation process, and the material is extruded and expanded under high temperature and high pressure conditions of 160-200°C, 0.7-1.0MPa, and crushed. It is made by sieving, so there are the following problems: 1. The high temperature in the production process reduces the nutritional value of the cereal flour and weakens the flavor of the cereal flour; 2. The high temperature breaks the hydrogen bonds between the starches, degrades the starch, and affects the gelatinization properties of the starch. 3. Due to the presence of saponins on the surface of quinoa, quinoa powder prepared by dry method has a bitter taste and affects the taste; 4. The extrusion method needs to be operated under high temperature and high pressure, and the energy consumption is high

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