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Quinoa screw extrusion puffing breakfast food and preparation method thereof

A technology of extrusion puffing and quinoa snails, which is applied in the field of quinoa screw extrusion puffing breakfast food and its preparation, can solve the problems of low nutritional content and unsuitability for children, and achieve high nutritional value, simple quilt making method, The effect of reducing production costs

Inactive Publication Date: 2019-10-22
甘肃省轻工研究院有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the application provides a quinoa screw extruded puffed breakfast food and its preparation method, which solves the problem that the puffed food in the prior art has few nutrients, but a small amount of food will give people a feeling of fullness, which is not suitable for children. The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The quinoa screw extruded puffed breakfast food comprises, in parts by weight, 60 parts of quinoa, 30 parts of sweet potato flour, 30 parts of glutinous rice flour, 20 parts of walnut powder and 25 parts of corn extract.

[0029] The preparation method comprises the following steps:

[0030] (1) Sieve the quinoa after crushing to obtain quinoa flour;

[0031] (2) take quinoa powder, sweet potato powder, glutinous rice flour, walnut powder in proportion and stir and mix to obtain the primary mixture;

[0032] (3) adjust the concentration of the corn extract to 65% with purified water;

[0033] (4) Add the corn extract prepared in step (3) to the mixture prepared in step (2), heat and stir, and mix to obtain the final mixture;

[0034] (5) Add the final mixture obtained in the step (4) into a screw extruder, extrude and puff it into shape, and obtain puffed quinoa food.

Embodiment 2

[0036] A quinoa screw extruded puffed breakfast food comprises, by weight, 50 parts of quinoa, 20 parts of sweet potato flour, 20 parts of glutinous rice flour, 15 parts of walnut powder and 15 parts of corn extract.

[0037] The preparation method comprises the following steps:

[0038] (1) Sieve the quinoa after crushing to obtain quinoa flour;

[0039] (2) take quinoa powder, sweet potato powder, glutinous rice flour, walnut powder in proportion and stir and mix to obtain the primary mixture;

[0040] (3) adjust the concentration of the corn extract to 60% with purified water;

[0041] (4) Add the corn extract prepared in step (3) to the mixture prepared in step (2), heat and stir, and mix to obtain the final mixture;

[0042] (5) Add the final mixture obtained in the step (4) into a screw extruder, extrude and puff it into shape, and obtain puffed quinoa food.

Embodiment 3

[0044] A quinoa screw extruded puffed breakfast food, comprising 57 parts of quinoa, 27 parts of sweet potato flour, 27 parts of glutinous rice flour, 19 parts of walnut powder and 22 parts of corn extract in parts by weight.

[0045] The preparation method comprises the following steps:

[0046] (1) Sieve the quinoa after crushing to obtain quinoa flour;

[0047] (2) take quinoa powder, sweet potato powder, glutinous rice flour, walnut powder in proportion and stir and mix to obtain the primary mixture;

[0048] (3) The concentration of the corn extract is modulated to 68% with purified water;

[0049](4) Add the corn extract prepared in step (3) to the mixture prepared in step (2), heat and stir, and mix to obtain the final mixture;

[0050] (5) Add the final mixture obtained in the step (4) into a screw extruder, extrude and puff it into shape, and obtain puffed quinoa food.

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PUM

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Abstract

The invention discloses a quinoa screw extrusion puffing breakfast food. The quinoa screw extrusion puffing breakfast food is prepared from, by weight, 50-60 parts of quinoa, 20-30 parts of sweet potato powder, 20-30 parts of glutinous rice flour, 15-20 parts of walnut powder and 15-25 parts of a corn extracting solution. The problem that nutritional ingredients in puffing food in the prior art are few, but people can feel full after eating a small amount of the puffing food, and the puffing food is not suitable for being eaten by children.

Description

technical field [0001] The invention relates to the technical field of puffed food, in particular to a quinoa screw extruded puffed breakfast food and a preparation method thereof. Background technique [0002] Quinoa, native to the Andes in South America, 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, due to its unique nutritional value. It raised the Incas, and the ancient Incas called it "the mother of food". The colors of quinoa seeds are mainly white, black, and red, and the nutritional content is not much different. Among them, the white taste is the best, while the black and red taste are relatively poor, and the seeds are also small. The Food and Agriculture Organization of the United Nations believes that quinoa is a food that can basically meet the basic nutritional needs of the human body with a single plant, and officially recommends quinoa as the most suitable complete nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L19/00A23L19/10A23L25/00A23L33/105
CPCA23L7/17A23L19/105A23L19/09A23L25/30A23L33/105
Inventor 马文锦周彦兵
Owner 甘肃省轻工研究院有限责任公司