Processing technology of instant quinoa seedling sprout pre-conditioning food

Abstract

The invention discloses a processing technology of instant quinoa seedling sprout pre-conditioning food, and belongs to the technical field of quinoa seedling sprout compound food. The processing technology comprises the following three steps: S1, raw material pretreatment: performing cleaning, blanching, cooling, enzymolysis and freeze-drying and crushing on quinoa seedlings to obtain powder, performing pre-gelatinization and colloid compound modification on starch-containing food materials to obtain modified starch, and emulsifying grease-containing powder to form a first modified starch-grease compound with the modified starch and the like; s2, mixing the raw materials, namely mixing the quinoa seedling bud powder with the modified starch, and adding calcium chloride, glutamine transaminase, a first modified starch-grease compound and the like; and S3, granulating and curing, namely adding trehalose and the like for granulating, and carrying out microwave and gradient drying. The processing technology provided by the invention can solve the problems of caking, oxidation layering and structure cracking when quinoa is compounded with high-starch and high-fat food materials, and the product quality is remarkably improved.

Description

Technical Field

[0001] The invention belongs to the technical field of quinoa sprout compound foods, and in particular relates to a processing technology for brewing instant quinoa sprout pre-conditioned food. Background Art

[0002] Quinoa sprouts are rich in protein, dietary fiber, polyphenols, and minerals, making them a high-quality functional ingredient in complex foods. When combined with high-starch ingredients (such as oat flour and corn starch), they can enhance satiety. When combined with high-fat ingredients (such as nut and seed flours), they can enrich flavor profiles. Theoretically, this can achieve a synergistic optimization of nutrition and taste. However, there are the following technical defects in actual compounding: First, when combined with high-starch ingredients, quinoa sprout powder absorbs water at a significantly different rate than starchy ingredients (starch absorbs 2-3 times more water than quinoa sprout powder). During brewing, the starch rapidly absorbs water and gelatinizes, forming a thick film that coats the quinoa sprout powder particles. This results in a dissolution rate of less than 50% within 2 minutes and a tendency to form hard lumps. Uneven heating within the lumps creates a "raw core" (undissolved starch), severely impacting the delicate texture. Secondly, when compounded with high-fat ingredients: the residual lipoxygenase in quinoa sprouts (still retains 5-10% activity after traditional blanching) will catalyze the oxidation of unsaturated fatty acids in high-fat ingredients, resulting in a significant increase in the acid value of the product after a certain period of storage, and a slight smell; at the same time, due to the difference in density between the oil and water phases, the oil tends to float up and form stratification after brewing, destroying the uniformity of the product. In actual implementation, to address the above problems, the inventors first performed pre-gelatinization modification to address the problem of starch absorbing water too quickly, and also added antioxidants to address the problem of oil oxidation. However, these two improvements were limited to the level of a single raw material and failed to solve the synergistic defects of the compound system: First, the interfacial compatibility between modified starch and quinoa sprout fiber is insufficient: although the water absorption rate of starch is reduced after pre-gelatinization, the binding force between the molecular chain and the hydroxyl groups on the surface of quinoa fiber is weak. During brewing, it is easily separated from the fiber skeleton due to the impact of water flow, and aggregates to form local high-concentration areas. As a result, the dissolution rate in 2 minutes is still less than 65%, and the agglomeration rate exceeds 25%. Second, the network synergy between the modified oil and modified starch is lacking: although the oxidation rate of the oil is slowed down after emulsification modification, the interfacial tension with the modified starch is large, preventing it from being effectively anchored in the starch network. Moreover, the density difference with the quinoa system has not been fundamentally eliminated. After 6 months of storage, the oil floating rate exceeds 15%, and the acid value exceeds 0.6mg / g after 6 months of storage. Third, the networks of the two interfere with each other: the colloidal network of the modified starch and the interfacial film of the oil emulsion competitively combine, causing the system to crack due to uneven stress during the drying process.

[0003] Therefore, we urgently need to develop a process that can coordinate the interaction between quinoa sprouts, modified starch, and modified oil to solve the above-mentioned synergistic defects from a system level. Summary of the Invention

[0004] The purpose of the present invention is to provide a processing technology for brewing instant quinoa sprout pre-conditioned food, which takes the dietary fiber of quinoa sprout itself as the skeleton, combines with exogenous functional colloid, and forms a synergistic dispersion structure of "starch-oil-quinoa sprout powder" through the coordinated design of raw material pretreatment, emulsification and compounding processes, thereby simultaneously solving the problems of agglomeration, oxidation stratification and colloid agglomeration, particle sedimentation and network cracking during the processing.

[0005] The purpose of the present invention is achieved through the following technical solutions: A processing technology for brewing instant quinoa sprout pre-conditioned food comprises the following steps: S1. Raw material pretreatment: S11 The quinoa sprouts were washed, blanched, cooled, enzymatically hydrolyzed, freeze-dried and crushed to 100-200 mesh to obtain quinoa sprout powder; Separately, starch-containing food was added with a plant antioxidant extract and pre-gelatinized. A base colloid formed by xanthan gum and sodium caseinate was then added to the pre-gelatinized starch. A sodium pyrophosphate solution was then slowly added. After thorough stirring, the pH of the system was adjusted to 6.5-7.0 with citric acid. After thorough mixing, the mixture was crushed to 100-200 mesh to obtain a modified starch. dividing the modified starch into three parts: a first modified starch, a second modified starch, and a third modified starch; S12. The oil-containing powder is first mixed with an emulsifier and a natural antioxidant, and then subjected to high-speed shear emulsification and high-pressure homogenization to obtain an emulsion. To the emulsion, a first modified starch, gum arabic and octenyl succinate starch ester are added and mixed thoroughly to obtain a first modified starch - oil complex; S2. Raw material mixing: First, quinoa sprout powder and the second modified starch are thoroughly mixed to obtain a first mixture; then calcium chloride and transglutaminase are added to the first mixture, and after thorough mixing, the first modified starch-oil complex, lysophosphatidylcholine, and food-grade silicon dioxide coated with the third modified starch are added, and after thorough stirring, a second mixture is obtained; S3. Granulation and curing: Trehalose and a moisturizing agent are added to the second mixture, and the mixture is fully dispersed and then granulated. The mixture is then subjected to microwave treatment and gradient drying to obtain a pre-conditioned food.

[0006] The present invention takes quinoa sprouts as the core and constructs a three-dimensional stable system of "quinoa dietary fiber skeleton / modified starch / first modified starch-oil complex" through a three-stage process of raw material pretreatment → raw material mixing → granulation and curing, effectively solving the contradiction between quinoa and high-starch and high-oil food materials. The specific process logic is as follows: The raw material pretreatment stages (S11 and S12) lay the foundation for system stability. After enzymatic hydrolysis and freeze-drying, the quinoa sprouts retain their intact dietary fiber skeleton, converting some insoluble fiber into soluble fiber. This structure serves as a natural anchor for the subsequent colloidal network, while the colloidal properties of the soluble fiber also buffer the stress of starch swelling due to water absorption. If this pretreatment is omitted, the fibers will not form a porous structure, resulting in uneven dispersion of starch and oil particles due to a lack of anchoring, significantly exacerbating the clumping problem.

[0007] Simultaneously, starch-containing ingredients are pre-gelatinized and colloidally modified: xanthan gum and sodium caseinate form a basic colloid, sodium pyrophosphate breaks up starch agglomerates by competing for hydrogen bonds, and citric acid adjusts the pH to an appropriate range to enhance the electrostatic repulsion of the colloid, ultimately matching the starch water absorption rate with the water absorption properties of quinoa fiber.

[0008] The oil-containing powder is emulsified and starch-coated to form a complex: the emulsifier reduces the interfacial tension, and gum arabic and the first modified starch work together to form an oil-starch coating layer, anchoring the oil particles in the starch network, offsetting the sedimentation tendency caused by the density difference from the source.

[0009] The raw material mixing stage (S2) builds upon pretreatment to create a reinforced network structure. Quinoa sprout powder and modified starch first form a primary fiber-starch network. Calcium chloride activates transglutaminase (TGase), catalyzing the formation of covalent bonds between colloidal molecules to enhance gel strength. The modified starch-coated silica balances the density of the oil-fat complex, while lysophosphatidylcholine enhances interfacial compatibility and reduces particle settling rate, achieving a triple anti-settling synergy: network load-bearing capacity, density balance, and interfacial stability.

[0010] The granulation and curing stage (S3) creates network stability. Trehalose fills the network pores to reduce shrinkage stress, while the humectant forms hydrogen bonds with the colloid to enhance moisture retention. Microwave pretreatment kills surface microorganisms, and gradient drying controls the moisture difference between the inside and outside of the granules to prevent network cracking.

[0011] Through the synergy of the above three stages, the prepared pre-processed food comprehensively solves the core contradiction between quinoa sprouts and high starch and high fat content.

[0012] Looking further, the synergistic effects of the key components in the three stages support the above effects: Xanthan gum delays starch absorption of water, sodium caseinate enhances oil compatibility, and sodium pyrophosphate breaks up starch agglomeration. The three functions complement each other. Without xanthan gum, starch absorbs water too quickly and easily wraps quinoa sprout powder to form lumps; without sodium caseinate, oil precipitation is obvious; and without sodium pyrophosphate, starch agglomerates, resulting in partial incomplete dissolution.

[0013] The combination of TG enzyme and calcium chloride is also critical: TG enzyme strengthens the network's carrying capacity through covalent bonding, and calcium chloride acts as its active activator. Without the introduction of both, the network is connected only by hydrogen bonds, making it difficult to carry oil particles and exacerbating the sedimentation problem. If only TG enzyme is present without calcium chloride, the cross-linking strength is insufficient and it is easy to crack during drying.

[0014] Gum arabic and silica function synergistically: Gum arabic strengthens the interfacial film between oil and first modified starch, while silica balances the density of the system. Without gum arabic, oil precipitation increases; without silica, oil tends to float due to the density difference.

[0015] The hydrophilic starch chains of octenyl succinate starch ester (OSS) can combine with the hydroxyl groups on the surface of quinoa fiber, enhancing the anchoring effect of the first modified starch-oil complex in the fiber skeleton, avoiding the detachment of particles caused by water impact during brewing, and ensuring uniform dispersion.

[0016] It should be emphasized that this process design is specifically adapted to the characteristics of quinoa sprouts. Quinoa dietary fiber's porous structure and appropriate soluble fiber content allow it to simultaneously perform the dual functions of "rigid skeleton + colloidal buffering," making it difficult to replace with other plant fibers. For example, while wheat sprout fiber has a high porosity, its soluble fiber content is less than 5% (quinoa can reach 12-15%), making it unable to buffer the stress of starch absorption and expansion, causing the particles to crack due to stress concentration. Alfalfa sprout fiber is too elastic but insufficiently rigid, resulting in a prone skeleton collapse after the same enzymatic hydrolysis treatment. This reduces the dispersion uniformity of the first modified starch-oil complex by over 40%, making it unable to support the stable distribution of the first modified starch-oil complex.

[0017] At the same time, the starch modification parameters are customized according to the water absorption characteristics of quinoa sprout powder - it takes 8-10 minutes for quinoa sprout powder to absorb water to saturation, while oat flour only takes 4-5 minutes and corn starch takes 3-4 minutes. If the invented starch modification process is not adopted and simply gelatinized starch is used directly (that is, without pre-gelatinization and colloid compound treatment), its water absorption rate will be 2-3 times faster than that of quinoa sprout powder due to the lack of retardation by xanthan gum and dispersion by sodium pyrophosphate, resulting in a significantly increased agglomeration rate and an inability to match the water absorption rhythm.

[0018] In addition, the oil treatment solution is also specifically designed to address the unique residual lipoxygenase activity of quinoa (8-10% activity is still retained after blanching). However, the residual lipoxygenase content of plants such as wheat seedlings and barley seedlings after the same blanching is less than 1%, and there is no need for a synergistic system of modified starch coating + complex antioxidants; if this process is used for these raw materials, the release of oil will be hindered due to excessive coating, and the loss rate of flavor substances will increase.

[0019] Therefore, this process technology chain is only suitable for the compounding scenario of quinoa seedlings and sprouts, reflecting a precise response to its characteristics.

[0020] As some possible implementations of the present application, the parameters for the enzymatic hydrolysis step in step S11 are: a combined enzymatic hydrolysis system of 0.4-0.6 wt% cellulase and 0.2-0.3 wt% xylanase, with a mass ratio of 1:1-2, a hydrolysis temperature of 40-50°C, and a hydrolysis time of 10-20 minutes. Single cellulase can only degrade cellulose, but cannot break down hemicellulose. This results in residual fiber toughness, reduced colloid binding, insufficient network support, and easy localized starch gelatinization (obvious clumping) during brewing. By limiting the enzymatic hydrolysis conditions, the above-mentioned problems can be effectively addressed.

[0021] As some possible implementations of this application, in step S11, a preliminary check of fiber hardness is performed before enzymatic hydrolysis: the hardness of the quinoa sprouts is measured using a texture analyzer. If the hardness is >40N, the enzymatic hydrolysis time is 10-15 minutes; if the hardness is <30N, the enzymatic hydrolysis time is 18-20 minutes. Quinoa sprouts have a wide range of fiber hardness fluctuations (25-45N) due to differences in growing humidity (e.g., drought vs. rainy conditions). Fixed enzymatic hydrolysis time results in insufficient enzymatic hydrolysis of hard fibers (resulting in residual hard fibers and reduced binding efficiency) and excessive enzymatic hydrolysis of soft fibers (fracture of the skeleton and reduced network strength), resulting in an unstable product.

[0022] The present invention can carry out targeted enzymatic hydrolysis by introducing a texture analyzer pre-inspection and limiting the enzymatic hydrolysis time, effectively reducing the difference in degradation degree of secondary fibers and improving product stability.

[0023] As some possible implementation methods of the present application, in step S2, the food-grade silicon dioxide coated with the third modified starch is replaced by food-grade silicon dioxide coated with a composite solution of chitosan and the third modified starch; the mass ratio of the chitosan to the third modified starch is (2-5): (7-10).

[0024] When pure modified starch is coated with silica, it has poor compatibility with the xanthan gum-sodium caseinate network. Due to the lack of covalent bonding, silica easily aggregates and has no antibacterial properties, increasing the risk of mold contamination during storage. After the introduction of chitosan in this application, chitosan and xanthan gum (carboxyl group) form covalent crosslinks, effectively improving the uniformity of silica dispersion. At the same time, the antibacterial properties of chitosan synergize with the natural antioxidant, rosemary extract, to effectively reduce the mold contamination rate and extend the shelf life. Furthermore, chitosan also forms hydrogen bonds with the hydroxyl groups of quinoa fiber, anchoring silica in the fiber pores and enhancing the network's carrying capacity.

[0025] As some possible implementation methods of the present application, 0.4-7 wt% gum arabic (based on the total mass of the composite solution) is added to the chitosan-modified starch composite solution; and food-grade silicon dioxide coated with the chitosan and modified starch composite solution is mixed with 0.08-0.12 wt% maltodextrin (based on the mass of silicon dioxide).

[0026] This application introduces gum arabic into the chitosan-third modified starch composite solution, utilizing its polyhydroxy structure to form hydrogen bonds with chitosan and modified starch, thereby enhancing the cohesion of the coating layer and reducing the peeling phenomenon; at the same time, the coated silica is mixed with maltodextrin, utilizing the lubricating properties of maltodextrin to reduce the friction between particles and improve the dispersion smoothness.

[0027] As some possible implementation methods of the present application, in step S3, 0.08-0.12 wt % of magnesium stearate (based on the total mass of the moisturizer) is added to the moisturizer.

[0028] As some possible implementation methods of the present application, in step S12, gum arabic is replaced with a compound of gum arabic and pectin in a mass ratio of 2-5:1; 0.03-0.06 wt% sodium citrate (based on the total mass of the compound) is added to the compound of gum arabic and pectin.

[0029] Gum arabic alone has insufficient coating capacity for high-fat (50-60%) systems (increasing oil extraction), and pectin tends to gel under acidic conditions (pH < 6.0), resulting in large viscosity fluctuations and affecting uniformity. This application specifies a combination of gum arabic and pectin. The carboxyl groups of pectin enhance hydrogen bonding with starch, reducing oil extraction. Sodium citrate buffers the pH, reducing viscosity fluctuations.

[0030] In some embodiments of the present application, the chitosan is activated with a sodium citrate solution. Sodium citrate is a neutral activator that enhances chitosan amino activity without affecting the pH stability of the system. It works synergistically with the pH buffer system adjusted by citric acid in S11 to ensure stable TG enzyme activity and unaffected crosslinking efficiency.

[0031] As some possible implementations of the present application, in step S3, the gradient drying step is as follows: first drying at 25-35°C for 1-1.5 hours, then heating to 38-42°C for 1-1.5 hours, and finally heating to 44-46°C for 1-1.5 hours. Gradient drying can effectively reduce excessive network shrinkage stress and reduce crack rate.

[0032] As some possible implementation methods of the present application, 0.015-0.25 wt % glucose oxidase and 0.08-0.12 wt % horseradish peroxidase (based on the mass of quinoa sprouts) are added to the S11 composite enzymatic hydrolysis system.

[0033] When S11 xanthan gum and sodium caseinate form a basic colloid, 0.2-0.5 wt% β-cyclodextrin (based on the total mass of the colloid) is added.

[0034] The volatile substances such as chlorophyll unique to quinoa sprouts will produce a distinct grassy smell. If not treated specifically, it will significantly affect the flavor coordination of the product.

[0035] This application introduces glucose oxidase and horseradish peroxidase in the enzymatic hydrolysis stage. The two enzymes work synergistically to oxidatively decompose the active groups of grassy smelling substances such as chlorophyll, thereby reducing the odor intensity from the source. β-cyclodextrin is added in the colloid formation stage. Its molecular cavity can specifically enclose trace odorous substances that are not completely decomposed, preventing them from being released during storage and brewing. This application forms a closed loop through oxidative decomposition and inclusion adsorption, which not only completely removes the odor, but also avoids the flavor imbalance that may be caused by a single deodorization method. At the same time, the combination of β-cyclodextrin and the colloidal network can enhance the stability of the system, achieving the dual optimization of "deodorization-stability", and is only suitable for raw materials such as quinoa that contain specific volatile substances.

[0036] As some possible implementation methods of the present application, the mass ratio of the quinoa sprout powder, starch-containing food material, and oil-containing powder is quinoa sprout (45-60): (20-30): (15-25), and the mass content of unsaturated fatty acids in the oil-containing powder is ≤60%. The present application clarifies that the mass ratio of the three is determined based on the pore capacity of quinoa dietary fiber, the network bearing limit of starch colloid, and the anchoring requirements of oil particles: an imbalance in the ratio will result in either excessive starch causing excessive gelatinization and agglomeration, or excessive oil exceeding the fiber anchoring capacity and stratification, or too high a proportion of quinoa resulting in insufficient system support. At the same time, limiting the unsaturated fatty acid content in the oil-containing powder to ≤60% can match the scavenging capacity of the antioxidant system and avoid oxidation and deterioration during long-term storage.

[0037] It is worth noting that the high-starch food mentioned in the present invention refers to food with a starch content between 60-85%. If it is lower than 50%, its water absorption and expansion properties are weak, and the risk of agglomeration itself is low, and there is no need for the complex modification process of the present invention (such as pre-gelatinization and colloid composite treatment); only when the starch content reaches a certain threshold will the problem of rapid water absorption and gelatinization become prominent, and it will be suitable for the modification logic of the present invention.

[0038] Compared with the prior art, the present invention has the following beneficial effects: 1. The process of this invention achieves a breakthrough improvement in brewing performance and storage stability by constructing a three-dimensional stable system of "quinoa dietary fiber skeleton / modified starch / first modified starch-oil complex": the dissolution rate can reach over 97% in 2 minutes, the clumping rate is less than 0.7%, and after 6 months of storage, the acid value is ≤0.23mg / g, the oil floating rate is ≤0.6%, and the cracking rate is ≤1.5%. This completely solves the problems of clumping, oxidation stratification, and structural cracking when quinoa sprouts are combined with high-starch and high-oil ingredients.

[0039] 2. This invention significantly improves the high-humidity stability of the system by composite-coating silica with chitosan and a third modified starch, and optimizing it with gum arabic and maltodextrin: after six months of storage at 70% relative humidity, the silica aggregation rate is only 3.5-4.1%. Simultaneously, the covalent crosslinking of chitosan and xanthan gum enhances the network's carrying capacity, reducing sedimentation deviation to 0.07 g / cm³ and further inhibiting oil stratification.

[0040] 3. This invention effectively solves the grassy odor problem of quinoa sprouts by introducing a synergistic deodorization system of "glucose oxidase-horseradish peroxidase + β-cyclodextrin." The oxidative decomposition in the enzymatic hydrolysis stage and the inclusion adsorption in the colloidal stage form a closed loop. While removing the odor, β-cyclodextrin also enhances the stability of the colloidal network, achieving dual optimization of deodorization and stability. DETAILED DESCRIPTION

[0041] Example 1 S1. Raw material pretreatment.

[0042] S11. Quinoa sprout processing: 500 parts by weight of quinoa sprouts were washed, blanched in 95°C hot water for 30 seconds, and immediately cooled to room temperature in an ice bath; the fiber hardness was measured by a texture analyzer to be 35N; 2.5 parts by weight of cellulase and 1.5 parts by weight of xylanase were added, and enzymatic hydrolysis was carried out in a 45°C water bath for 15 minutes, followed by enzyme inactivation in an 85°C water bath for 10 minutes; the mixture was freeze-dried (pre-frozen at -35°C for 2 hours, freeze-dried to a moisture content of ≤5% under a vacuum of 15 Pa), and then pulverized into 150 mesh to obtain quinoa sprout powder.

[0043] Modified starch preparation: 250g of oat flour (a starch-containing ingredient with a starch content of 72%) was added to 0.075g of food-grade rosemary extract and pre-gelatinized by extrusion at 115°C. A base colloid was then added to the pre-gelatinized starch, formed by dissolving 0.75g of xanthan gum and 0.5g of sodium caseinate in a 50°C water bath. A sodium pyrophosphate solution (0.125g of sodium pyrophosphate dissolved in 12.5g of water, added completely) was slowly added, and stirred at 500 rpm for 15 minutes. The pH of the system was adjusted to 6.8 with a 10wt% citric acid solution. The mixture was thoroughly mixed and then ground to 150 mesh to obtain the modified starch. The modified starch was divided into three parts: a first modified starch, a second modified starch, and a third modified starch. The sum of the three parts equaled the mass of the prepared modified starch.

[0044] S12. Preparation of the first modified starch-oil complex: Take 250g walnut powder (containing oil powder, 55% unsaturated fatty acids), mix it with 2.5g compound emulsifier (soy lecithin: sucrose ester = 3:1, mass ratio) and 0.05g tea polyphenols, add 200g water, and emulsify it at 10000r / min and 50℃ high-speed shearing for 5 min; transfer it to a high-pressure homogenizer, homogenize it twice at 25MPa and 50℃ (oil particle size ≤3μm) to obtain an emulsion; add 90g of the first modified starch, 0.45g of gum arabic and 0.23gOSS to the emulsion, stir it at 100r / min for 5 min, and then stir it at 300r / min for 5 min to obtain the first modified starch-oil complex.

[0045] S2. Mixing raw materials: Take 500g of quinoa sprout powder and the second modified starch (i.e., the remaining amount of the modified starch prepared in step S11 after subtracting the first modified starch and the third modified starch), add them to a vacuum mixer (vacuum degree - 0.08MPa), and mix at 20r / min for 10 min to obtain a first mixture; add 0.075g of calcium chloride and 0.15g of TG enzyme to the first mixture, stir at 40°C and a moisture content of 14.5-15.5% (achieved by adding or subtracting water) for 15 min; add all the first modified starch-oil complex obtained in step S12, 0.6g of hemolytic phosphatidylcholine, and 3.6g of the third modified starch-coated silica, and stir at 300r / min for 5 min to obtain a second mixture.

[0046] The preparation method of the third modified starch-coated silicon dioxide is as follows: 10 g of the third modified starch was added to 100 g of deionized water and fully dissolved in a 50°C water bath to form a uniform colloidal solution. 3.6 g of food-grade silicon dioxide was then added and fully mixed (500 r / min, 50°C, 30 min). The solution was then spray-dried (inlet air temperature 180°C, outlet air temperature 80°C, atomization pressure 0.3 MPa) to obtain silicon dioxide coated with the third modified starch.

[0047] S3 Granulation and Solidification: Add 12 g of trehalose and 18.018 g of humectant (12 g of glycerol, 6 g of sorbitol, and 0.018 g of magnesium stearate) to the second mixture. Disperse at 500 rpm for 5 min, then granulate using an oscillating granulator (2 mm mesh). Microwave at 500 W for 30 seconds. Gradient drying (30°C, 60% relative humidity for 1 h → 40°C for 1 h → 45°C for 1 h) is performed to obtain a pre-conditioned food (moisture ≤ 7%).

[0048] Example 2 Compared with Example 1, the following adjustments are made: (1) Raw material adjustment: Main ingredients: 550g quinoa sprouts, 250g corn starch (starch-containing ingredient, starch content 75%), 200g almond powder (oil-containing powder, unsaturated fatty acids 58%).

[0049] Auxiliary raw materials: cellulase 2.75g, xylanase 1.65g.

[0050] (2) Process adjustment: S11 Enzymatic hydrolysis: The fiber hardness of quinoa sprouts was 42, and the enzymatic hydrolysis time was 12 min (40℃).

[0051] S3 Gradient drying: drying at 35°C, relative humidity 60% for 1.2 h → drying at 42°C for 1.2 h → drying at 46°C for 1.2 h.

[0052] The remaining components and steps are the same as in Example 1.

[0053] Example 3 Compared with Example 1, the following adjustments are made: S11 Enzymatic hydrolysis: 0.1 g glucose oxidase and 0.05 g horseradish peroxidase were added to the composite enzymatic hydrolysis system and allowed to react with cellulase and xylanase at 45°C for 15 min.

[0054] S11 Colloid formation: 0.75 g of β-cyclodextrin was added to the basic colloid formed by xanthan gum-sodium caseinate, and stirred simultaneously in a 50°C water bath for 10 min.

[0055] The remaining components and steps are the same as in Example 1.

[0056] Example 4 Compared with Example 3, the following adjustments are made: In S2, "silica coated with a third modified starch" was replaced with "silica coated with a chitosan-third modified starch composite". The preparation method was as follows: 3.6 g of food-grade silica was dispersed in a chitosan-third modified starch composite solution (1.08 g of chitosan + 2.52 g of third modified starch + 32.4 g of water), 0.144 g of gum arabic was added, and the mixture was stirred at 50°C for 30 min. The mixture was then spray-dried (inlet air temperature 180°C, outlet air temperature 80°C, and atomization pressure 0.3 MPa) to obtain coated silica, which was then mixed with 0.0036 g of maltodextrin and added to the second mixture.

[0057] The remaining components and steps are the same as those in Example 3.

[0058] Example 5 Compared with Example 4, the following adjustments are made: In S12, "gum arabic" was replaced with "a compound of gum arabic and pectin" (0.3375 g of gum arabic + 0.1125 g of pectin), and 0.000225 g of sodium citrate was added to the compound.

[0059] The remaining components and steps are the same as those in Example 4.

[0060] Example 6 In Example 5, although the quinoa sprout pre-processed food is rich in dietary fiber, minerals and functional ingredients, its natural protein content is low. Therefore, in actual implementation, it is necessary to add protein powder (such as whey protein, soy protein isolate) to increase the protein content of the product, significantly enhance the nutritional balance, and meet the high protein needs of fitness people, meal replacement needs, and other scenarios.

[0061] However, based on Example 5, if protein powder is directly added, it will conflict with the original system, resulting in a decrease in the performance of some of the food finally prepared, as follows: (1) Conflict in water absorption rhythm: Protein powder (especially whey protein) absorbs water to saturation in only 2-3 minutes, which is much faster than quinoa sprout powder (8-10 minutes) and modified starch (8-10 minutes). This causes the protein to coagulate quickly during brewing, wrapping the quinoa sprout powder to form lumps, and the agglomeration rate increases from 0.1% to more than 25%. Based on this, before adding protein powder, a composite enzymatic hydrolysis (alkaline protease + flavor protease) is first used to break down large molecular proteins into small molecular peptides, reducing the water absorption rate to 8-10 minutes; secondly, after enzymatic hydrolysis, octenyl succinate starch ester (OSS) and maltodextrin are used for compound encapsulation to further delay water absorption.

[0062] (2) Interference with the original colloidal network: The amino groups of protein and the carboxyl groups of xanthan gum easily form electrostatic bonds, destroying the synergistic effect of "xanthan gum-sodium caseinate-sodium pyrophosphate", resulting in a decrease in the starch network's carrying capacity and an increase in the oil floating rate from 0.2% to 12.8%. Based on this, the amount of sodium caseinate was increased to 0.8g, taking advantage of its homology with protein to enhance interfacial affinity.

[0063] (3) Insufficient thermal stability: The protein was easily denatured and aggregated during microwave treatment (500 W, 30 seconds) and gradient drying (46 °C), forming a hard core. The solubility rate dropped from 98.2% to below 75.9%. Based on this, the microwave treatment power was reduced to 400 W and the time was shortened to 20 seconds. Secondly, the maximum temperature of gradient drying was reduced to 44 °C, and the drying time of the third stage was extended to 1.5 h.

[0064] (4) Denaturation and precipitation during hot water brewing: When brewed at 80°C, some protein peptides undergo thermal denaturation, reducing their interfacial binding strength with the oil-starch complex and increasing the oil floating rate to over 1%. Based on this, 0.05g of lysophosphatidylcholine was added to S2 to enhance interfacial stability at high temperatures. Secondly, sucrose esters were added during granulation to improve high-temperature dispersibility.

[0065] The specific process of Example 6 is as follows: S1. Raw material pretreatment.

[0066] S11. Basic raw material processing.

[0067] Preparation of quinoa sprout powder: same as Example 5.

[0068] Modified starch preparation: 250g of oat flour was added with 0.075g of rosemary extract and pre-gelatinized by extrusion at 115°C. To the pre-gelatinized starch, 0.75g of xanthan gum and 0.8g of sodium caseinate were dissolved in a 50°C water bath to form a base colloid. Sodium pyrophosphate solution (0.125g of sodium pyrophosphate dissolved in 12.5g of water) was slowly added and stirred at 500 rpm for 15 minutes. The pH of the system was adjusted to 6.9 with 10wt% citric acid solution and the mixture was crushed to 150 mesh to obtain the modified starch. The modified starch was divided into three parts: a first modified starch, a second modified starch, and a third modified starch. The sum of the three parts equaled the mass of the prepared modified starch.

[0069] S12. Protein powder pretreatment and encapsulation: 100g of whey protein powder (80% protein content) was added to 500g of deionized water. After stirring to dissolve, 0.3g of alkaline protease and 0.2g of flavor protease were added. The mixture was enzymatically hydrolyzed in a 50°C water bath for 30min and inactivated at 85°C for 10min. The mixture was cooled to 40°C and 300g of a composite wall material solution (200g of OSS + 100g of maltodextrin, dissolved in 1000g of water) was added. The mixture was sheared at 10,000r / min for 10min and spray-dried (inlet air 180°C, outlet air 80°C, atomization pressure 0.3MPa) to obtain an encapsulated protein peptide powder (moisture ≤5%).

[0070] S13. Preparation of a first modified starch-oil complex (same as in Example 5).

[0071] S2. Mixing the raw materials: Take 500g of quinoa sprout powder and the second modified starch (i.e., the remaining amount of the modified starch prepared in step S11 after subtracting the first modified starch and the third modified starch), add 100g of embedded protein peptide powder, and stir at 300r / min in a vacuum mixer (-0.08MPa) for 10 min to obtain a first mixture; then add 0.075g of calcium chloride and 0.15g of TG enzyme to the first mixture, 40°C, a moisture content of 14.5-15.5% (achieved by adding or subtracting water), and stir for 15 min; then add the first modified starch-oil complex prepared in S13, 0.65g of lysophosphatidylcholine, and silica coated with a chitosan-third modified starch composite (same as in Example 5), and stir at 300r / min for 8 min to obtain a second mixture.

[0072] S3. Granulation and Curing: To the second mixture, 12 g of trehalose, 18.018 g of humectant (same as in Example 5), and 5 g of sucrose ester were added. The mixture was dispersed at 500 rpm for 5 min, and then granulated using a 2 mm mesh. The mixture was then microwaved at 400 W for 20 seconds. Finally, the mixture was dried in a gradient manner (30°C, 60% relative humidity, 1.5 h → 40°C, 1.5 h → 44°C, 1.5 h) to obtain a pre-conditioned food (moisture ≤ 7%).

[0073] Performance indicators: 2-minute dissolution rate 98.4%; caking rate 0.2%; 6-month acid value 0.19 mg / g, oil floating rate: 0.2%; In summary, Example 6 not only improves nutrition by adding protein powder, but also maintains the stability of the original system through targeted improvements, and the performance is as significant as that of Example 5.

[0074] Comparative Example 1 Compared with Example 1, the processing technology of starch is adjusted as follows: Take 250g of oat flour (starch-containing ingredient, starch content 72%), add 0.075g of food-grade rosemary extract, extrusion pre-gelatinization at 115°C, and crush to 150 mesh to obtain unmodified starch.

[0075] The remaining components and steps are the same as in Example 1.

[0076] Comparative Example 2 Compared with Example 1, the preparation method of step S12 is adjusted, specifically: Take 250g walnut powder (containing oil powder, 55% unsaturated fatty acids), mix it with 2.5g compound emulsifier (soy lecithin: sucrose ester = 3:1, mass ratio) and 0.05g tea polyphenols, add 200g water, and emulsify it at 10000r / min and 50℃ for 5min; transfer it to a high-pressure homogenizer and homogenize it twice at 25MPa and 50℃ (oil particle size ≤3μm) to obtain an emulsion, which is directly put into step S2.

[0077] The remaining components and steps are the same as in Example 1.

[0078] Comparative Example 3 Compared with Example 1, the preparation method of step S12 is adjusted, specifically: Take 250g walnut powder (containing oil powder, 55% unsaturated fatty acids), mix it with 2.5g of compound emulsifier (soy lecithin: sucrose ester = 3:1, mass ratio) and 0.05g tea polyphenols, add 200g water, and emulsify it at 10000r / min and 50℃ high-speed shear for 5 min; transfer it to a high-pressure homogenizer, homogenize it twice at 25MPa and 50℃ (oil particle size ≤3μm) to obtain an emulsion; add 0.45g gum arabic and 0.23g OSS to the emulsion, stir it at 100r / min for 5min, and then stir it at 300r / min for 5min to obtain an oil complex, and directly enter step S2.

[0079] The remaining components and steps are the same as in Example 1.

[0080] Comparative Example 4 Compared with Example 1, calcium chloride and TG enzyme were not added to S2, and the rest were the same as Example 1.

[0081] Comparative Example 5 Compared with Example 1, the third modified starch-coated silicon dioxide is not added to S2, and the rest is the same as Example 1.

[0082] Comparative Example 6 Quinoa sprout processing: the same as Example 1 (cleaning, blanching, cooling, enzymatic hydrolysis, freeze-drying, and pulverization) was performed to obtain quinoa sprout powder (only the basic pretreatment was retained, and no synergistic design with other components was formed).

[0083] Starch treatment: only pre-gelatinization (115 ° C extrusion, no xanthan gum, sodium caseinate, sodium pyrophosphate modification), crushed to 150 mesh (no adjustment of water absorption rate).

[0084] Grease treatment: High-speed shear emulsification and high-pressure homogenization were performed using only the compound emulsifier (same as in Example 1) (without modified starch or gum arabic coating, and without forming the first modified starch-grease complex) to obtain an emulsion.

[0085] Conventional mixing: directly mix quinoa sprout powder, unmodified starch, and emulsion, add calcium chloride and TG enzyme (same amount as in Example 1), stir evenly, and then granulate; microwave treatment and gradient drying (same as in Example 1) are performed to obtain pre-processed food.

[0086] Experimental example The relevant performance of the pre-processed foods prepared in Examples 1-5 (using the process of the present invention) was compared with the pre-processed foods prepared in Comparative Examples 1-6 (lacking key technical features) to demonstrate the significant progress of the present invention in solving the problems of agglomeration, oxidation, flavor, and stability. The specific experiments and experimental data (such as Table 1) are as follows.

[0087] 1. Brewing performance: 2 min dissolution rate: Take 10 g of sample, add 100 mL of 80°C hot water, stir for 2 min (100 r / min), pass through a 100 mesh sieve, and calculate the mass percentage of the dissolved matter under the sieve.

[0088] Agglomeration rate: The ratio of the mass of hard agglomerates with a diameter greater than 3 mm formed after stirring to the total mass of the sample.

[0089] 2. Storage stability: Acid value: The samples were sealed and stored at 25°C for 6 months, and the acid value was measured.

[0090] Fat floating rate: Take 10g of pre-processed food after storage, add 100mL of 80℃ deionized water, stir for 2 minutes until completely dispersed, pour into a 100mL stoppered graduated cylinder, and let it stand for 30 minutes (room temperature 25℃). Calculate the ratio of the mass of the floating fat in the upper layer to the total fat mass.

[0091] Crack rate: Randomly select a certain number of particle samples and count the proportion of cracked particles to the total number of particles.

[0092] Crack Rate Determination Method: Select 100 pre-prepared food particles after storage (ensure the particles are intact and not broken). Observe the particle surface using a stereomicroscope (10× magnification). Any cracks greater than 0.5 mm in length or greater than 0.1 mm in depth are recorded as "cracked particles." Calculation: Crack Rate (%) = (Number of Cracked Particles / 100) × 100.

[0093] Sedimentation deviation: Measure the density of the upper and lower layers of the sample after storage and calculate the density difference.

[0094] 3. Flavor evaluation: Ten professional reviewers were organized to score the grassy smell of the samples using a 1-10 point scale, with 10 points indicating no grassy smell.

[0095] 4. High humidity stability: The samples were stored at 70% relative humidity for 6 months, and the proportion of silica aggregates to the total number of particles was observed under a microscope.

[0096] Table 1: Conclusion: From the data in Table 1, it can be seen that Examples 1-5 using the process of the present invention are significantly superior to Comparative Examples 1-6 lacking key technologies in terms of brewing performance, storage stability, flavor, and high humidity adaptability. The specific analysis is as follows: 1. From the perspective of brewing performance: The 2-min dissolution rates of Examples 1-5 were all over 97%, and the agglomeration rates were less than 0.7%; whereas the dissolution rates of Comparative Examples 1-6 were only up to 80%, and the agglomeration rates generally exceeded 20%.

[0097] This is because the examples utilize a "xanthan gum-sodium caseinate-sodium pyrophosphate" composite system to regulate the starch's water absorption rate, matching it with the water absorption characteristics of quinoa fiber. Xanthan gum slows starch absorption, while sodium pyrophosphate breaks up starch agglomerates, preventing rapid gelatinization and the formation of a film. Furthermore, the porous quinoa fiber skeleton preserved by the composite enzymatic hydrolysis provides anchoring and dispersion channels for starch and oil particles, fundamentally reducing clumping. In contrast, in Comparative Examples 1 (unmodified starch) and 6 (conventional mixing), the starch absorbs water uncontrollably, rapidly gelatinizing and encapsulating the quinoa sprout powder, directly leading to low dissolution rates and severe clumping.

[0098] 2. From the perspective of storage stability: Oil Oxidation: The six-month acid values ​​of Examples 1-5 were all ≤0.23 mg / g, significantly lower than those of the comparative example (≥0.5 mg / g). This is due to the synergistic encapsulation of the oil by the modified starch and gum arabic, combined with the antioxidant effect of tea polyphenols, which blocked the catalytic activity of residual quinoa lipoxygenase on unsaturated fatty acids. In comparative Example 2 (where the oil was merely emulsified), the lack of encapsulation left the oil directly exposed, accelerating oxidation.

[0099] Grease flotation: The examples had a grease flotation rate of ≤0.6%, while that of the comparative examples generally exceeded 9%. This is because the examples utilize the dual effects of "third modified starch coating + silica density adjustment": the density of the first modified starch-grease complex is close to that of the aqueous phase, and the silica coated with the third modified starch further balances the system density, reducing stratification. In comparative example 5 (lacking silica), the flotation rate is increased due to the large density difference.

[0100] Structural Integrity: The crack rate in the examples was ≤1.5%, while in Comparative Example 4 (lacking TG enzyme), it reached 28.9%. This is because the TG enzyme in the examples forms a covalent crosslinked network with calcium chloride, enhancing particle toughness and, combined with gradient drying, reducing shrinkage cracking. The lack of crosslinking in Comparative Example 4 resulted in a network that easily broke during drying.

[0101] 4. From the perspective of flavor and high humidity stability: Flavor: Examples 3-5 scored a grassy flavor of 9.3-9.4, significantly higher than Examples 1-2 (7.4-7.6) and the comparative example (6.8-7.5). This is because the added glucose oxidase and horseradish peroxidase degrade quinoa's unique chlorophyll (the source of the grassy flavor), while the β-cyclodextrin further encapsulates the remaining odor, achieving a dual deodorization effect through oxidation and encapsulation.

[0102] High Humidity Stability: The aggregation rate of Examples 4-5 at high humidity was only 3.5-4.1%, far lower than the 9.0% in Example 1. This is due to the chitosan-third modified starch composite coating—the chitosan and third modified starch are covalently cross-linked, and the gum arabic enhances the cohesion of the coating layer, preventing silica aggregation at high humidity and maintaining system stability.

[0103] In summary, this invention, by constructing a three-dimensional system consisting of a quinoa dietary fiber backbone / modified starch / first modified starch-oil complex, fundamentally addresses the problems of agglomeration, oxidation, delamination, and structural instability associated with quinoa sprouts when combined with high-starch and high-oil content. Experimental data demonstrates that the critical process steps (such as starch modification, oil coating, and cross-linking network construction) are essential and collectively contribute to a breakthrough improvement in product performance.

Claims

1. A processing technology for brewing instant quinoa sprout pre-conditioned food, characterized in that: The steps include: S1. Raw material pretreatment: S11 The quinoa sprouts were washed, blanched, cooled, hydrolyzed, freeze-dried and crushed to 100-200 mesh to obtain quinoa sprout powder; Separately, starch-containing food was added with a plant antioxidant extract and pre-gelatinized. A base colloid formed by xanthan gum and sodium caseinate was then added to the pre-gelatinized starch. A sodium pyrophosphate solution was then slowly added. After thorough stirring, the pH of the system was adjusted to 6.5-7.0 with citric acid. After thorough mixing, the mixture was crushed to 100-200 mesh to obtain a modified starch. dividing the modified starch into three parts: a first modified starch, a second modified starch, and a third modified starch; S12. The oil-containing powder is first mixed with an emulsifier and a natural antioxidant, and then subjected to high-speed shear emulsification and high-pressure homogenization to obtain an emulsion. To the emulsion, a first modified starch, gum arabic and octenyl succinate starch ester are added and mixed thoroughly to obtain a first modified starch - oil complex; S2. Raw material mixing: First, quinoa sprout powder and the second modified starch are thoroughly mixed to obtain a first mixture; then calcium chloride and transglutaminase are added to the first mixture, and after thorough mixing, the first modified starch-oil complex, lysophosphatidylcholine, and food-grade silicon dioxide coated with the third modified starch are added, and after thorough stirring, a second mixture is obtained; S3. Granulation and curing: Trehalose and a moisturizing agent are added to the second mixture, and the mixture is fully dispersed and then granulated. The mixture is then subjected to microwave treatment and gradient drying to obtain a pre-conditioned food.

2. The processing technology of a brewed instant quinoa sprout pre-conditioned food according to claim 1, characterized in that: In step S11, the parameters of the enzymatic hydrolysis step are: using a composite enzymatic hydrolysis system of 0.4-0.6% cellulase and 0.2-0.3% xylanase, the mass ratio of the two is 1:1-2, the enzymatic hydrolysis temperature is 40-50° C., and the time is 10-20 min.

3. The processing technology of a brewed instant quinoa sprout pre-conditioned food according to claim 2, characterized in that: In step S11, a preliminary check of fiber hardness is performed before enzymatic hydrolysis: the hardness of the quinoa sprouts is measured using a texture analyzer. If the hardness is greater than 40N, the enzymatic hydrolysis time is 10-15 min; if the hardness is less than 30N, the enzymatic hydrolysis time is 18-20 min.

4. The processing technology of the instant quinoa sprout pre-processed food according to claim 1, characterized in that: In step S2, the food-grade silicon dioxide coated with the third modified starch is replaced by food-grade silicon dioxide coated with a composite solution of chitosan and the third modified starch; the mass ratio of the chitosan to the third modified starch is (2-5): (7-10).

5. The processing technology of the instant quinoa sprout pre-processed food according to claim 4, characterized in that: 0.4-7 wt% of gum arabic is added to the chitosan-third modified starch composite solution; and edible-grade silicon dioxide coated with the chitosan and third modified starch composite solution is mixed with 0.08-0.12 wt% of maltodextrin.

6. The processing technology of the instant quinoa sprout pre-conditioned food according to claim 1, characterized in that: In step S3, 0.08-0.12 wt % of magnesium stearate is added to the moisturizing agent.

7. The processing technology of the instant quinoa sprout pre-conditioned food according to claim 1, characterized in that: In step S12, gum arabic is replaced with a compound of gum arabic and pectin at a mass ratio of 2-5:1; and 0.03-0.06 wt % of sodium citrate is added to the compound of gum arabic and pectin.

8. The processing technology of the instant quinoa sprout pre-conditioned food according to claim 1, characterized in that: In step S3, the gradient drying step is: first drying at 25-35°C for 1-1.5 h, then heating to 38-42°C for drying for 1-1.5 h, and finally heating to 44-46°C for drying for 1-1.5 h.

9. The processing technology of the instant quinoa sprout pre-conditioned food according to claim 1, characterized in that: In the S11 complex enzymatic hydrolysis system, 0.015-0.25 wt% glucose oxidase and 0.08-0.12 wt% horseradish peroxidase were added; When S11 xanthan gum and sodium caseinate form a basic colloid, 0.2-0.5wt% β-cyclodextrin is added.

10. The processing technology of the instant quinoa sprout pre-processed food according to claim 1, characterized in that: The mass ratio of the quinoa sprout powder, the starch-containing food material and the oil-containing powder is quinoa sprout (45-60): (20-30): (15-25), and the mass content of unsaturated fatty acids in the oil-containing powder is ≤60%.

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