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Chenopodium quinoa willd ready-to-eat instant powder and preparation method

A technology for instant powder and quinoa powder, which is applied in the field of food processing, can solve the problems of low nutritional value of instant powder, prone to water paste and non-stickiness, and achieves the effects of simple preparation method, good stability and high nutritional value.

Inactive Publication Date: 2019-07-19
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a quinoa instant instant powder and a preparation method thereof, which solves the problems of low nutritional value of the instant powder prepared in the prior art, easy occurrence of layering of water paste and non-stickiness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Germination: select 200 g of plump and intact quinoa grains, soak them in 0.1% sodium hypochlorite solution for 15 minutes, wash them with water twice, then spread the quinoa grains on gauze, spray them with water, and germinate them at 23°C for 24 hours. Spray once every 5 hours to get quinoa sprouts;

[0024] (2) Enzyme inactivation by steam: Quinoa sprouts are inactivated by steam at 100°C for 5 minutes;

[0025] (3) Wet superfine pulverization: mix quinoa sprouts and water at a mass ratio of 1:2, and superfine pulverize them at 20°C to 120-140 mesh homogenate;

[0026] (4) Frying: take 200g of quinoa grains, fry them until cooked, crush them, and pass through a 100-mesh sieve to get quinoa flour;

[0027] (5) Conditioning and emulsification: Boil 200g of water, quinoa germ homogenate in step (3), quinoa powder in step (4) and 6g of maltodextrin, and stir at 3000 rpm for 40min to form an emulsion. And grind 4 times by colloid mill;

[0028] (6) Homogenization:...

Embodiment 2

[0031] (1) Germination: Select 200g of plump and intact quinoa grains, soak them in 0.1% sodium hypochlorite solution for 15-20 minutes, wash them with water twice, then spread the quinoa grains on gauze, spray them with water, and germinate them at 25°C for 30 hours , spray once every 6 hours to get quinoa sprouts;

[0032] (2) Enzyme inactivation by steam: Quinoa sprouts are inactivated by steam at 120°C for 4 minutes;

[0033] (3) Wet superfine pulverization: mix quinoa sprouts and water at a mass ratio of 1:2, and superfine pulverize them at 20-30 °C to a homogenate of 120-140 mesh;

[0034] (4) Frying: Take 8g of quinoa grains, fry them until cooked, crush them, and pass through a 80-mesh sieve to get quinoa flour;

[0035] (5) Conditioning and emulsification: Boil 300g of water, quinoa germ homogenate in step (3), quinoa flour in step (4) and 3-5 parts of maltodextrin, and stir at 4000 rpm for 35 minutes to form Emulsion, and grind 4 times by colloid mill;

[0036] (6...

Embodiment 3

[0039] (1) Germination: Select 300g of plump and intact quinoa grains, soak them in 0.1% sodium hypochlorite solution for 15-20 minutes, wash them with water three times, spread the quinoa grains on gauze, spray them with water, and germinate at 25°C 36h, spray once every 5h to get quinoa sprouts;

[0040] (2) Enzyme inactivation by steam: Quinoa sprouts are inactivated by steam at 120°C for 3 minutes;

[0041] (3) Wet superfine pulverization: mix quinoa sprouts and water at a mass ratio of 1:2, and superfine pulverize them at 20-30 °C to a homogenate of 120-140 mesh;

[0042] (4) Frying: take 200g of quinoa grains, fry them until cooked, crush them, and pass through a 100-mesh sieve to get quinoa flour;

[0043] (5) Tempering and emulsification: Boil 250g of water, quinoa germ homogenate in step (3), quinoa flour in step (4) and 3-5 parts of maltodextrin, and stir at 5000 rpm for 30 minutes to form Emulsion, and grind 5 times by colloid mill;

[0044] (6) Homogenization: H...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to chenopodium quinoa willd ready-to-eat instant powder and a preparation method. The method comprises the steps of performing germination on chenopodium quinoa willd granules so as to obtain chenopodium quinoa willd buds, and performing enzyme deactivation with steam; and mixing homogenized chenopodium quinoa willd buds with stir-fried and crushed chenopodium quinoa willd powder, maltodextrin and water to obtain emulsion, performing homogenizing, and performing microencapsulation so as to obtain the chenopodium quinoa willdready-to-eat instant powder. The instant powder prepared by the method disclosed by the invention is high in nutrient value, good in solubility and pasty and viscous, solid substances contained in theinstant powder can be uniformly dispersed, are good in stability and cannot settle or float upwards, and the instant powder can be stored for a long term; besides, the instant powder has fresh fruittree fragrance, and is good in mouth feel, convenient to carry, and suitable for ready-to-eat after being brewed; and the preparation method is simple, and the instant powder is suitable for industrialized production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a quinoa instant instant powder and a preparation method thereof. Background technique [0002] Quinoa 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. Because of its unique nutritional value, the ancient Incas called it "the mother of food". The inhabitants of the Andes domesticated and cultivated quinoa as a traditional staple food. The ancient Incas even called quinoa the "mother of grains." Quinoa not only contains a variety of basic nutrients such as protein, starch, minerals, and vitamins, but also has a high content of functional ingredients such as flavonoids, polyphenols, and saponins. It is the most suitable complete nutritional food for human beings. The Food and Agriculture Organization of the United Nations believes that quinoa is the only ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/20A23L33/125
CPCA23L7/20A23L33/125A23V2002/00
Inventor 杜方岭刘玮陶海腾张语涵王贤书徐同成宗爱珍
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI