Preparation method of nutritious quinoa rolls with slow glycemic rise and high satiety

Abstract

The application discloses a kind of nutrition-rich quinoa roll with slow glycemic and high satiety, belong to food processing technical field.The two-stage baking is used, and whey protein powder is added in the first baking to improve the flavor and palatability of grain baked products;Chicory root inulin and baking soda are dissolved and made into thin ice flakes before the second baking, and placed in the middle of the quinoa flakes after the first baking, then the ice flakes are melted and the flakes are softened, and the program baking is carried out, and the roll is formed.The application uses ice flakes, and the starch retrogradation is greatly promoted by rapid cooling after baking, slow digestion or indigestibility is realized;Finally, because baking soda decomposes after heating, CO2 is generated and escapes with water vapor, which speeds up the baking process and increases the porosity of the product, avoiding the problem of hard texture caused by secondary baking.The produced quinoa roll has advantages in light food and energy control, and can be used as a burden-free, slow glycemic and nutrition-rich snack or main meal.

Description

Technical Field

[0001] This invention discloses a method for preparing quinoa rolls that are nutritious, have a slow glycemic index, and provide a high level of satiety, which belongs to the field of food processing technology. Background Technology

[0002] Mounting evidence suggests that consuming large amounts of refined and monotonous high-carbohydrate foods can cause an acute spike in postprandial blood glucose levels. Rapid blood glucose fluctuations are detrimental to health, and the resulting glucose intolerance can lead to obesity, diabetes, and other metabolic syndromes. Grains are a crucial source of carbohydrates for many Chinese people. However, refined rice and wheat processing typically retains only starch and other single components, often resulting in significant losses of beneficial nutrients due to heat removal and polishing. Staple foods like noodles and steamed buns, as well as other wheat flour-based products, face the potential risks of nutritional deficiencies and rapid blood glucose spikes after digestion. Quinoa, a high-quality grain-like food, offers superior protein, lipids, and dietary fiber of the same weight, with a glycemic index (GI) of 35, far lower than wheat and rice (GIs of 82 and 80, respectively). Low-temperature coarsely milled whole quinoa flour, while retaining its complete nutritional value, can serve as a viable alternative to wheat flour, representing a promising new generation of versatile and nutritious flour.

[0003] Baking is an important food preparation method. During baking, heat conduction evaporates the moisture in food, creating a fluffy texture, while caramelization and Maillard reactions produce an appealing aroma and color. However, baked flour products have significant problems: high carbohydrate content and a high glycemic index, issues that are difficult to avoid for products made from grains and cereals. Starch retrogradation is a strategy to resist digestion and slowly raise blood sugar (retrograded starch is called RS2, type II resistant starch), but due to the residual heat of baking and natural cooling, the starch retrogradation process is very slow. This invention involves placing ice flakes containing the ingredients on the product after the first baking to accelerate starch cooling and retrogradation, followed by a second baking to remove excess moisture. Because retrograded starch has a more stable crystalline state than before gelatinization, once retrograded, it generally will not gelatinize again. Therefore, utilizing this irreversibility, this invention employs a double baking and ice flake cooling strategy to obtain a quinoa roll product containing more resistant starch, and static in vitro digestion experiments demonstrate the excellent slow digestibility of this product.

[0004] Chinese patent (CN 104432213 A) describes an egg roll for breakfast. The ingredients include flour, whole egg liquid, milk, spinach, carrot, bacon, tomato, cheese, grilled eel, red bell pepper, shrimp, chopped green onions, salt, and black pepper. From a dietary perspective, this patent design uses a large number of ingredients, making it unsuitable for simple and nutritious breakfast preparation. Furthermore, the flavors of various foods differ, and the coordination of their color, aroma, taste, and shape is complex; compatibility and resistance need to be clearly defined. From a baking perspective, there are no other changes, and there is a lack of attention to the high glycemic index of baked goods.

[0005] Chinese patent (CN 202010904871.1) describes a low-sugar, low-fat, chewy biscuit made with quinoa sourdough. The ingredients include low-gluten wheat flour, quinoa flour, buckwheat starch, Lactobacillus sanguinea liquid, yeast, xylitol, sodium bicarbonate, salt, olive oil, skim milk powder, whole egg liquid, and water. This chewy biscuit has a relatively high ingredient content, resulting in a weaker roasted quinoa aroma. The base ingredient remains primarily high-GI wheat flour, meaning the product's carbohydrate intake may still be too high, which is unappealing to those on light diets or those sensitive to energy intake. Furthermore, it lacks innovative baking techniques. Biscuits, bread, fries, and egg rolls are ubiquitous, leading to significant market homogenization, but products with lower glycemic index and a balanced nutritional profile are very limited. This invention, the quinoa roll, falls into the latter category and possesses a competitive advantage. Summary of the Invention

[0006] To overcome the shortcomings of the prior art, this invention provides a method for preparing quinoa rolls that are nutritious, have a slow glycemic index, and provide a high level of satiety. The core principle and highlight is the rapid cooling of the baked materials with ice flakes to promote starch retrogradation after gelatinization. The product is produced through a process of one-stage baking, ice flake cooling, and a second baking.

[0007] The technical solution of the present invention is as follows:

[0008] A method for preparing quinoa rolls that are nutritious, have a slow glycemic index, and provide a high feeling of satiety mainly includes the following steps:

[0009] (1) Preparation of quinoa powder: Quinoa seeds are coarsely ground at low temperature and sieved to obtain quinoa powder, which is then stored in a cool and dry place for later use.

[0010] (2) Preparation for baking: Weigh the quinoa powder, whey protein powder and inulin obtained in step (1) according to the proportion, add water and mix to obtain quinoa powder mixture;

[0011] (3) Preparation of thin ice flakes: Weigh out baking soda and inulin according to the proportion, add water and mix, pour into the mold for making thin ice flakes, freeze, and obtain thin ice flakes;

[0012] (4) First roasting: Before roasting, brush the baking pan of the baking pan machine with a thin layer of oil, preheat it at 140-150℃ for 3 minutes, pour in the quinoa powder mixture obtained in step (2), close the pan, heat and roast for 4-5 minutes to obtain quinoa flakes.

[0013] (5) Secondary roasting: Place the thin ice flakes obtained in step (3) in the center of the quinoa flakes, let stand for 30 seconds until the ice flakes melt, close the plate, heat and roast to obtain soft quinoa flakes;

[0014] (6) Rolling: The soft quinoa sheets obtained from baking in step (5) are shaped and rolled by machine to obtain quinoa rolls;

[0015] (7) Residual heat drying: The quinoa rolls obtained in step (6) are further dried and shaped under residual heat to obtain the finished quinoa rolls;

[0016] In step (1), the low-temperature coarse grinding is carried out by stone grinding to form powder, and the grinding environment temperature is controlled at 6-14℃. The sieving is done by an 80-mesh sieve. The storage requirements are that the powder is completely sealed in plastic, off the ground and away from the wall, with an environment temperature of 10-20℃ and a relative humidity of 60%-70%.

[0017] In step (2), the ratio of quinoa powder, whey protein powder and water is 5:1:12.

[0018] In step (3), the ratio of baking soda, inulin and water is 0.3:0.5:1.6.

[0019] In step (3), the thickness of the prepared thin ice flakes is 1.5 mm.

[0020] In step (4), the baking pan is a multi-functional electric griddle with a rated voltage of AC220 V 50Hz and a rated power of 750W; the thickness of the quinoa flakes obtained from baking is 1.5-2.2mm; the thin oil brushed on the baking pan is 0.2-0.3g of olive oil, and the oil covers the loading point and the outer part of the baking pan.

[0021] In step (5), the secondary baking conditions are: medium heat 140-150℃, baking for 30-45s.

[0022] The rolling process in step (6) uses a 15×0.8cm rod-shaped rolling device.

[0023] The residual heat used in step (7) should start at 110-120℃, the residual heat drying time should be 3-4 minutes, the moisture content of the final quinoa roll product should not exceed 10%, and the glycemic index of the tested food should be between 41 and 47.

[0024] Beneficial effects:

[0025] (1) In terms of nutritional function, quinoa roll products are rich in protein and dietary fiber, including quinoa protein and whey protein, as well as quinoa flour fiber and inulin water-soluble dietary fiber.

[0026] (2) Due to the use of the baking-ice flake rapid cooling-baking process, quinoa starch undergoes more continuous gelatinization and retrogradation, and the produced quinoa rolls have a lower starch digestibility (multi-resistant starch content), which is specifically manifested in resistance to starch digestive enzymes and prolonged digestion residence time in the stomach and small intestine, as well as a longer feeling of fullness.

[0027] (3) In terms of texture, the quinoa rolls have a moderate crispness and hardness, with a crispy texture and a baked grain texture. The quinoa rolls produced by this invention have advantages in terms of light meals and energy control, and can be used as a light, slow-glycemic, and nutritious snack or main meal. Attached Figure Description

[0028] Figure 1 The static in vitro digestion hydrolysis rate (a) and the proportion of the three types of starch content (b) obtained from the starch digestion test of the product are shown.

[0029] Figure 2 The visual analog scale (VAS) was used to compare the hunger (a), satiety (b), estimated food intake (c), and craving for food (d) after consuming food products or sugar solutions.

[0030] Figure 3 It is a comparison of the product's texture and taste with some market commodities, including a comparison of hardness and brittleness (a), and a quantitative evaluation of five sensory factors such as flavor (b) and (c). Detailed implementation method:

[0031] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0032] Example 1:

[0033] The specific steps for preparing quinoa rolls by double baking (with borneol) are as follows:

[0034] (1) Grind quinoa seeds slowly with a stone mill at room temperature of 12℃, and pass them through an 80-mesh sieve to obtain quinoa powder for later use.

[0035] (2) Weigh 5.0g of quinoa powder, 1.0g of whey protein powder and 12.0g of water and mix well; separately weigh 0.3g of baking soda, 0.5g of inulin and 1.6g of water and mix well, then freeze to make 0.5mm thin ice flakes;

[0036] (3) Preheat the baking pan: brush with a thin layer of oil, heat at 140-150℃ over medium heat, add the mixture containing quinoa powder after 3 minutes, and bake over medium heat for 4-5 minutes to obtain quinoa flakes.

[0037] (4) Place the thin ice flakes in the center of the quinoa flakes from step (3), turn off the plate after 0.5 minutes, and bake over medium heat for 30-45 seconds.

[0038] (5) Remove immediately, roll with a rolling pin, let stand and dry with residual heat for 3-4 minutes to form the shape. After cooling, pack the quinoa rolls prepared above into small bags and store at room temperature. Test their in vitro digestibility, satiety, and texture. The same applies below.

[0039] Example 2:

[0040] To illustrate the applicability of the baking process (double baking (with borneol)), wheat flour rolls prepared by double baking (with borneol) are provided as Example 2. The preparation steps are as follows:

[0041] (1) At room temperature of 12℃, slowly grind wheat grains with a stone mill and pass them through an 80-mesh sieve to obtain whole wheat flour for later use.

[0042] (2) Weigh 5.0g of whole wheat flour, 1.0g of whey protein powder and 12.0g of water and mix well; separately weigh 0.3g of baking soda, 0.5g of inulin and 1.6g of water and mix well, then freeze to make 0.5mm thin ice flakes;

[0043] (3) Preheat the baking pan: brush with a thin layer of oil, heat at 140-150℃ over medium heat, add the mixture containing wheat flour after 3 minutes, and bake over medium heat for 4-5 minutes to obtain wheat flour flakes.

[0044] (4) Place the thin ice flakes in the center of the wheat flour flakes from step (3), turn off the pan after 0.5 minutes, and bake over medium heat for 30-45 seconds;

[0045] (5) Take it out immediately, roll it with a rolling pin, let it stand still after rolling, and dry it with residual heat for 3-4 minutes to form the shape.

[0046] Comparative Example 1:

[0047] The preparation method of quinoa rolls obtained by double baking (without borneol) is as follows:

[0048] (1) Quinoa powder preparation is the same as in Example 1;

[0049] (2) Weigh 5.0g of quinoa powder, 1.0g of whey protein powder and 12.0g of water, mix well to obtain mixture A; separately weigh 0.3g of baking soda, 0.5g of inulin and 1.6g of water, mix well to obtain mixture B;

[0050] (3) Preheat the baking pan: brush with a thin layer of oil, heat at 140-150℃ over medium heat, add mixture A after 3 minutes, and bake over medium heat for 4-5 minutes to obtain quinoa flakes;

[0051] (4) Pour mixture B evenly into the quinoa flakes from step (3), turn off the pan after 0.5 minutes, and bake over medium heat for 30-45 seconds;

[0052] (5) Take it out immediately, roll it with a rolling pin, let it stand still after rolling, and dry it with residual heat for 3-4 minutes to form the shape.

[0053] Comparative Example 2:

[0054] The preparation method of wheat flour rolls obtained by double baking (without borneol) is as follows:

[0055] (1) The preparation of whole wheat flour is the same as in Example 2;

[0056] (2) Weigh 5.0g of whole wheat flour, 1.0g of whey protein powder and 12.0g of water, mix well to obtain mixture A; separately weigh 0.3g of baking soda, 0.5g of inulin and 1.6g of water, mix well to obtain mixture B;

[0057] (3) Preheating the baking pan: Brush with a thin layer of oil, heat at 140-150℃ over medium heat, add mixture A after 3 minutes, and bake over medium heat for 4-5 minutes to obtain wheat flour flakes.

[0058] (4) Pour the mixture B evenly into the wheat flour flakes from step (3), turn off the pan after 0.5 minutes, and bake over medium heat for 30-45 seconds.

[0059] (5) Take it out immediately, roll it with a rolling pin, let it stand still after rolling, and dry it with residual heat for 3-4 minutes to form the shape.

[0060] Comparative Example 3:

[0061] The preparation method for quinoa flour rolls made by single baking (without camphor) is as follows:

[0062] (1) Quinoa powder preparation is the same as in Example 1;

[0063] (2) Weigh 5.0g of quinoa powder, 1.0g of whey protein powder, 0.3g of baking soda, 0.5g of inulin and 13.6g of water and mix well to obtain the mixture;

[0064] (3) Preheat the baking pan: brush with a thin layer of oil, heat at 140-150℃ over medium heat, add the mixed ingredients after 3 minutes, and bake over medium heat for 5-6 minutes to obtain quinoa flakes;

[0065] (4) Take it out immediately, roll it with a rolling pin, let it stand and dry it with residual heat for 3-4 minutes to form the shape;

[0066] Comparative Example 4:

[0067] The preparation method for wheat flour rolls made by single-bake (without borneol) is as follows:

[0068] (1) The preparation of whole wheat flour is the same as in Example 2;

[0069] (2) Weigh 5.0g of whole wheat flour, 1.0g of whey protein powder, 0.3g of baking soda, 0.5g of inulin and 13.6g of water and mix them well to obtain the mixture;

[0070] (3) Preheating the baking pan: Brush with a thin layer of oil, heat at 140-150℃ over medium heat, add the mixed ingredients after 3 minutes, and bake over medium heat for 5-6 minutes to obtain wheat flour flakes.

[0071] (4) Take it out immediately, roll it with a rolling pin, let it stand and dry it with residual heat for 3-4 minutes to form the shape;

[0072] Based on the amount of hydrolyzed glucose obtained from the digestion of each sample at different times in Table 1, the RS, SDS, and eGI values ​​of each sample in Table 2 can be calculated. Figure 1 Visualization was performed. The raw materials for Example 1 (double-baked quinoa rolls with camphor), Comparative Example 1 (double-baked quinoa rolls without camphor), and Comparative Example 3 (single-baked quinoa rolls without camphor) were all coarse quinoa flour. Under the same mass (3.0g sample per group) hydrolysis conditions, the fully hydrolyzed G180 were 132.9, 144.7, and 165.8 mg, respectively. The G180 hydrolysis rate of Example 1 was 8% lower than that of Comparative Example 1 and 20% lower than that of Comparative Example 2. This is only the result at 180 min; for overall hydrolysis, the results are different. Figure 1 (a) In Example 1, the hydrolysis rate was generally 5%-20% lower than that of other groups, which was consistent throughout the entire process; Figure 1 (b) The RS content of Example 1 was 34%, which was 8% higher than that of Comparative Example 1 and 10% higher than that of Comparative Example 3. The glycemic index of the food was 44 (all other comparative examples were >44) (low GI foods are not higher than 55). This result was also reproduced in Example 2 (double-baked (with borneol) wheat flour rolls): in comparison with Comparative Examples 2 and 4 (both made from wheat flour rolls), the G180 hydrolysis rate of Example 2 was 5% lower than that of Comparative Examples 2 and 4, the overall hydrolysis rate was 7%-10% lower, and the RS content was 22%, which was 5% and 7% higher than that of Comparative Examples 2 and 4, respectively. The index analysis shows that the double-baking + borneol process can effectively increase the resistant starch content of baked starch products, thereby reducing the hydrolysis rate and the glycemic index. This is synergistic in proving that the product's "anti-digestion" and "slow glycemic index" are synergistic.

[0073] In visual simulation scoring, Figure 2 (a)-(d) respectively assessed the hunger, satiety, estimated food intake, and food cravings of quinoa rolls (Example 1) and sugar solution. Figure 2 (a) and (b) are corresponding, but the quinoa rolls have a 50% longer satiety delay than the sugar solution, corresponding to a 50% longer hunger delay. Figure 2 The results for food desire represented by (c) and (d) were similar: the quinoa roll group showed an average food desire reduction of 15%-17% compared to the sugar solution group, and a 27%-31% reduction over 240 minutes. Furthermore, analysis of the data curves indicated that the quinoa roll group maintained a more stable state of satiety and psychological level of appetite throughout the 4-hour eating period. This suggests that the baked product possesses a significant advantage in terms of "high satiety."

[0074] Finally, combining Figure 3 (a) The situation regarding the texture of each product and Figure 3 The evaluation panel's scores for the products (b) and (c) indicate that: ① There was no significant difference in hardness and crispness between each group and the four market egg roll products (p > 0.05), which shows that the secondary baking and ice treatment had no impact on the product's taste; ② The average scores of the five sensory evaluations for Example 1, Example 2, and the four egg roll products were 6.6, 4.6, 5.6, 6, 5.6, and 7.2, respectively. Except for Example 2, which had a lower score, the secondary baked (with ice) quinoa roll group of Example 1 had a higher flavor evaluation (6.6 out of 9), and its palatability was acceptable.

[0075] Experimental methods

[0076] The glycemic properties of food were approximated by estimating the glycemic index (eGI), which was obtained from the static in vitro digestion model experiment 2.0 (INFOGEST 2.0). In addition, the content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and RS in the product group and the control group was evaluated to illustrate its resistance to digestion.

[0077] The satiety performance of food is quantified by the visual analog scales (VAS) method, which further includes four sensory evaluation indicators: "satiety", "hunger", "degree of food craving" and "degree of expected food intake".

[0078] The main textural properties of food are described by testing the product's hardness and brittleness; the consumer's acceptance of the product's taste is evaluated, including odor, color, texture, shape, and mouthfeel.

[0079] All experiments were repeated at least three times. Data were analyzed using SPSS 27.0 and were considered significant at the 95% significance level according to Tukey's HSD multiple comparison test (p<0.05). Data were processed using OriginPro 2022.

[0080] ① Estimated glycemic index (eGI) of the sample:

[0081] The hydrolysis procedure for the samples was slightly modified from INFUGEST 2.0. Digestion utilized amyloglucosidase from Bacillus subtilis and porcine pancreatic enzyme (Sinopharm Chemical Group Co., Ltd.). Digestion was performed in three stages simulating an in vitro environment: physical grinding (simulating chewing), oral cavity, stomach, and small intestine. Samples were taken and diluted at the end of each stage of digestion, and the reducing sugar value of the digest was determined using the DNS method. This value was obtained by determining the D-glucose standard curve using the DNS method. The glucose standard curve was y = 0.1901x - 0.0391 (R²). 2 =0.998), where y is the absorbance (Abs) and x is the glucose equivalent (mg). The results are recorded in Table 1.

[0082] The glucose content in the hydrolysate was measured after digestion for 0, 30, 60, 90, 120, 150, and 180 min, respectively. This value is represented by G0, G30, G60, G90, G120, G150, and G180, in mg. The hydrolysis rate of starch at different time points was calculated (180 min was considered complete hydrolysis), and hydrolysis rate curves for the samples were plotted. The area under the hydrolysis rate curves of the samples was then compared with that of the reference sample. (See figure). Figure 1 (a) The hydrolysis index (HI) was obtained. The eGI value was calculated according to the relationship between eGI and HI: eGI = 39.71 + (0.549HI). The results are recorded in Table 2.

[0083] The RDS, SDS, and RS contents of the product were calculated according to the following formulas (1)-(3), where M is the mass of starch (mg); NG is the mass of natural glucose in starch (mg); G20 and G120 are the masses of glucose released during hydrolysis for 20 minutes and 120 minutes, respectively (mg). The digestion procedure is the same as described above, but it is necessary to determine the initial glucose content of the sample and the supernatant after 20 minutes of hydrolysis.

[0084] RDS(%)=(G20-NG) / M×0.9×100 (1)

[0085] SDS(%)=(G120-G20) / M×0.9×100 (2)

[0086] RS(%)=100-RDS(%)-SDS(%) (3)

[0087] Each group used 3.0g of sample for digestion. The starch content of the quinoa coarse flour used in the test was 60%, and the starch content of the wheat flour was 75%. The same determination was performed on Examples 1, 2, and Comparative Examples 1-4.

[0088] Table 1. Glucose equivalents obtained from hydrolysis of various samples after static in vitro digestion.

[0089]

[0090] Table 2. RDS, SDS, RS, and eGI content of the product after baking

[0091]

[0092] ② Satiety index of the sample:

[0093] The satiety test was conducted according to the T / CNSS 019-2023 standard. After initial screening and a stable selection of evaluators, 10 evaluators (6 males and 4 females) were finally selected. The satiety test included two categories: test food and reference food. The test food was the food processed according to Example 1. Quinoa flour contained 16.0g / 100g protein, 6.5g / 100g fat, and 62.5g / 100g carbohydrates. Each quinoa roll used in the test had an average weight of 7.0g, which is equivalent to 110.25KJ of energy. Each subject was provided with 4 rolls and 250mL of purified water per meal. The reference food was 28.0g of food-grade anhydrous glucose, dissolved in purified water to 250mL (prepared as a sugar solution with the same amount of solids). Before eating, participants completed a satiety scale on an empty stomach. The time was recorded from the first bite of food. The participants finished eating the food and water within 5 to 10 minutes. The satiety scale was then completed at 30, 60, 90, 120, 180, and 240 minutes after the first bite.

[0094] The satiety scale is used by test takers to rate their personal state at the current time (satiety, hunger, craving for food, and estimated amount of food they can still eat). The scores range from 0 to 100, where 0 represents "not at all" or "least", and 100 represents "very much" or "most want".

[0095] ③ Product texture and consumer acceptance of taste:

[0096] Four commercially available wheat flour roll products were prepared as controls: coconut rolls, sweet potato rolls, egg rolls, and sesame egg rolls. The main textural characteristics of egg rolls are hardness and brittleness; therefore, a TA-XTC texture analyzer was used for testing. The probe was a TA / 5 cylindrical shape, with a single downward pressure. The trigger type was force, the trigger value was 0.196 N, and the test target and value was displacement, 0.5 cm. Experimental data are shown below. Figure 3 (a)

[0097] Consumer taste acceptance was completed simultaneously with Example 2, with evaluators scoring "odor, color, texture, shape and taste" on a scale of 0 to 10, where 0 represents "worst" and 10 represents "best".

Claims

1. A method for preparing quinoa rolls that are nutritious, have a slow glycemic index, and provide a high feeling of satiety, characterized in that, The main steps include: (1) Preparation of quinoa powder: Quinoa seeds are coarsely ground at low temperature and sieved to obtain quinoa powder, which is then stored in a cool and dry place for later use. (2) Preparation for baking: Weigh the quinoa powder, whey protein powder and inulin obtained in step (1) according to the proportion, add water and mix to obtain quinoa powder mixture; (3) Preparation of thin ice flakes: Weigh out baking soda and inulin according to the proportion, add water and mix, pour into the mold for making thin ice flakes, freeze, and obtain thin ice flakes; (4) First roasting: Before roasting, brush the baking pan of the baking pan machine with a thin layer of oil, preheat it at 140-150℃ for 3 minutes, pour in the quinoa powder mixture obtained in step (2), close the pan, and roast for 4-5 minutes to obtain quinoa flakes. (5) Secondary roasting: Place the thin ice flakes obtained in step (3) in the center of the quinoa flakes, let stand for 30 seconds until the ice flakes melt, close the plate, heat and roast to obtain soft quinoa flakes; (6) Rolling: The soft quinoa sheets obtained from baking in step (5) are shaped and rolled by machine to obtain quinoa rolls; (7) Residual heat drying: The quinoa rolls obtained in step (6) are further dried and shaped under residual heat to obtain the finished quinoa rolls.

2. The method for preparing a nutritious quinoa roll with a slow glycemic index and high satiety according to claim 1, characterized in that, The low-temperature coarse grinding in step (1) is carried out by stone grinding to form powder, and the grinding environment temperature is controlled at 6-14℃. The sieving is done by an 80-mesh sieve. The storage requirements are that the powder is completely sealed in plastic, off the ground and away from the wall, with an ambient temperature of 10-20℃ and a relative humidity of 60%-70%.

3. The method for preparing a nutritious quinoa roll with a slow glycemic index and high satiety according to claim 1, characterized in that, In step (2), the ratio of quinoa powder, whey protein powder and water is 5:1:

12.

4. The method for preparing a nutritious quinoa roll with a slow glycemic index and high satiety according to claim 1, characterized in that, In step (3), the ratio of baking soda, inulin and water is 0.3:0.5:1.

6.

5. The method for preparing a nutritious quinoa roll with a slow glycemic index and high satiety according to claim 1, characterized in that, In step (3), the thickness of the prepared ice flakes is 1.5 mm.

6. The method for preparing a nutritious quinoa roll with a slow glycemic index and high satiety according to claim 1, characterized in that, In step (4), the baking pan is a multi-functional electric griddle with a rated voltage of AC220 V 50Hz and a rated power of 750W; the thickness of the quinoa flakes obtained by baking is 1.5-2.2mm.

7. The method for preparing a nutritious quinoa roll with a slow glycemic index and high satiety according to claim 1, characterized in that, In step (4), the thin layer of oil brushed on the baking tray is 0.2-0.3g of olive oil, which covers the food loading point and the outer part of the baking tray.

8. The method for preparing a nutritious quinoa roll with a slow glycemic index and high satiety according to claim 1, characterized in that, In step (5), the conditions for the second baking are: medium heat 140-150℃, baking for 30-45s.

9. A method for preparing a nutritious quinoa roll with a slow glycemic index and high satiety according to claim 1, characterized in that, Step (6) The rolling process uses a 15×0.8cm rod-shaped rolling device.

10. A method for preparing a nutritious quinoa roll with a slow glycemic index and high satiety according to claim 1, characterized in that, The residual heat used in step (7) should start at 110-120℃, the residual heat drying time should be 3-4 minutes, the moisture content of the final quinoa roll product should not exceed 10%, and the glycemic index of the tested food should be between 41 and 47.

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