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Making method of Chenopodium quinoa instant rice

A technology for instant rice and quinoa rice, which is applied in food drying, food science, food heat treatment, etc., can solve the problems of destroying the shape of quinoa rice, poor rehydration, and no patent publications have been found, so as to shorten the softening time and improve Effect of rehydration properties

Inactive Publication Date: 2019-10-25
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the crushing and granulation method has a good brewing effect, it destroys the original shape of quinoa rice, resulting in a decline in its market competitiveness; although the direct boiling method maintains the original shape of rice grains, due to the loss of quinoa starch during the drying process Retrogradation leads to poor rehydration, and it is often difficult to achieve the goal of completely softening the rice grains only by boiling water
[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Making method of Chenopodium quinoa instant rice
  • Making method of Chenopodium quinoa instant rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of quinoa instant rice, the steps are as follows:

[0024] (1) The quinoa rice is heated in a water bath. Put 500g of quinoa rice into a 3000mL beaker and add 1500mL of water (the mass ratio of quinoa rice to water is 1:3.5). Put the beaker into a water bath, and heat it in a water bath at 70°C for 1 hour to fully gelatinize the quinoa starch.

[0025] (2) Steam heating of quinoa rice. After the quinoa rice is heated in the water bath, take the quinoa rice out and put it in the steamer, drain the excess water, and then put the steamer in the stainless steel pot. Heat it with an induction cooker, and use steam to heat the quinoa rice for 5.0 minutes after the water boils, so that the protein in the quinoa is fully denatured.

[0026] (3) Soak the quinoa rice in clean water. Take out the quinoa rice in the steamer, put it in the water tank and soak it for 3-5 times in a row to remove the viscous dissolved matter adhering to the outside of the rice...

Embodiment 2

[0030] A preparation method of quinoa instant rice, the steps are as follows:

[0031] (1) The quinoa rice is heated in a water bath. Weigh 500g of quinoa rice into a 3000mL beaker, add 2000mL of water (the mass ratio of quinoa rice to water is 1:4). Put the beaker into a water bath, and heat it in a water bath at 75°C for 1 hour to fully gelatinize the quinoa starch.

[0032] (2) Steam heating of quinoa rice. After the quinoa rice is heated in the water bath, take the quinoa rice out and put it in the steamer, drain the excess water, and then put the steamer in the stainless steel pot. Heat it with an induction cooker, and use steam to heat the quinoa rice for 5 minutes after the water boils, so that the protein in the quinoa is fully denatured.

[0033] (3) Soak the quinoa rice in clean water. Take out the quinoa rice in the steamer, put it in the water tank and soak it for 3-5 times in a row to remove the viscous dissolved matter adhering to the outside of the rice grai...

Embodiment 3

[0037] A preparation method of quinoa instant rice, the steps are as follows:

[0038] (1) The quinoa rice is heated in a water bath. Mix quinoa rice and water at a mass ratio of 1:4, heat in a water bath at 80°C for 60 minutes, and fully gelatinize the starch under the infiltration of hot water.

[0039] (2) Steam heating of quinoa rice. After the quinoa rice is heated in a water bath, take the quinoa rice out and put it in a steamer, drain the excess water, and then heat it with water steam for 5 minutes to fully denature the protein in the quinoa.

[0040] (3) Soak the quinoa rice in clean water. Take out the quinoa rice in the steamer, put it in the water tank and soak it for 3-5 times in a row to remove the viscous dissolved matter adhering to the outside of the rice grains.

[0041] (4) Quinoa rice blast drying. The washed quinoa rice is slowly transferred to a tray with a thickness of 3-4cm, placed in a blast drying oven, and continuously dried at 60-70° C. for 12-2...

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Abstract

The invention relates to a making method of Chenopodium quinoa instant rice. The making method includes the steps of firstly, performing water bath heating on Chenopodium quinoa; secondly, performingsteam heating on the Chenopodium quinoa; subjecting the Chenopodium quinoa to immersion cleaning with clean water; subjecting the Chenopodium quinoa to forced air drying, to be more specific, slowly transferring the cleaned Chenopodium quinoa into a support plate in a way that the thickness of the Chenopodium quinoa is 3-4cm, placing in a forced air drying oven, and continuously drying at 60-70 DEG C for 12-24 hours to obtain dried pre-cured Chenopodium quinoa. The making method has the advantages that starch and protein in the Chenopodium quinoa is thoroughly denatured, by using different heating manners, the pre-cured Chenopodium quinoa extremely high in reconstitution property is obtained after drying, the Chenopodium quinoa can be softened for eating after being reconstituted with boiling water for 5-7 minutes, and the fast-paced life requirements of people are satisfied.

Description

technical field [0001] The invention belongs to the technical field of grain processing, in particular to a preparation method of quinoa instant rice. Background technique [0002] Quinoa (Chenopodium quinoa willd), also known as South American quinoa, is native to the Andes Plateau in South America. It is an important traditional food for the Inca indigenous people in South America. It has a planting history of more than 5,000-7,000 years ago. Quinoa grains have high protein content and a balanced composition of essential amino acids, and are also rich in unsaturated fatty acids, minerals and other nutrients. Therefore, the Food and Agriculture Organization of the United Nations (FAO) recommends quinoa as a "complete nutritional food" suitable for human consumption. [0003] Quinoa seeds are the achenes that are traditionally eaten. South American quinoa was introduced into my country in 1987, and the Tibet Institute of Agriculture and Animal Husbandry and the Tibet Acade...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/148A23L5/10
CPCA23V2002/00A23L5/10A23L5/13A23L7/148A23V2300/10A23V2300/24
Inventor 周学永董建萍付荣霞肖建中郭梅王浩田翟春雷李博
Owner TIANJIN AGRICULTURE COLLEGE
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