Quinoa flour processing method

Abstract

The invention discloses a chenopodium quinoa powder processing method which comprises the following steps: soaking chenopodium quinoa seeds in a sodium hypochlorite solution with the mass percentage concentration of 2% to disinfect for 8 minutes, then germinating for 72 hours in an environment with the temperature of 25 DEG C and the humidity of 85%, and spraying a calcium chloride solution with the mass percentage concentration of 8% every 2 hours during the period, the mass ratio of the calcium chloride solution to the quinoa seeds sprayed for the first time is 3: 10, and the mass ratio of the calcium chloride solution to the quinoa seeds sprayed for the rest times each time is 1: 20, so that the quinoa is germinated to obtain germinated quinoa; germinated quinoa and seaweed dietary fibers are stirred for 15 minutes and uniformly mixed by using stirring equipment at the rotating speed of 500rpm, and then the quinoa powder processing method disclosed by the invention has the advantages that the yield of yeast protein can be remarkably increased, and reducing sugar in the quinoa powder is effectively consumed in the active growth and reproduction period of yeast.

Description

Technical Field

[0001] The invention relates to the technical field of agricultural product processing, in particular to a quinoa powder processing method. Background Art

[0002] As a whole grain food, quinoa contains all the nutrients of ordinary food, and its amino acid composition is more complete, especially rich in lysine, which happens to be lacking in ordinary grains. Lysine has beneficial effects such as promoting nerve development, increasing protein synthesis rate, and increasing appetite. In addition, quinoa is also rich in cellulose. Its soluble dietary fiber is slowly digested in the human body, which can help to fill the stomach, relieve constipation, and regulate blood sugar.

[0003] Patent publication number CN105725056A discloses a quinoa powder. The quinoa powder has a reasonable nutritional composition, good solubility, high digestion and absorption rate, and is suitable for a wide range of people. The quinoa powder preparation method includes raw material selection, cleaning, pulping, enzymolysis, partial fermentation, blending and mixing, and spray drying; the enzymolysis adopts cellulase, α-amylase, β-amylase and α-1,4-glucose composite enzymolysis, and adopts a variety of methods combined with ultrasonic cleaning, microwave-assisted ultrasonic extraction and hot water extraction, which effectively improves the raw material utilization rate, nutrient content and quality; effectively ensures the food safety of the product. In the above scheme, it can be seen that the quinoa powder obtained has good instant solubility, and the appearance after dissolution is a uniform and stable milky white emulsion, with a unique wheat aroma of grains, a smooth and refreshing taste, no sticky feeling, and a lingering fragrance on the lips and teeth after swallowing, and no acid reflux in the mouth. It has excellent quality, is clean and hygienic, is easy to carry, and has a wide range of uses.

[0004] However, there are still some problems with the existing quinoa powder processing method:

[0005] Due to the rich nutrients and high utilization value of quinoa, it is often regarded as an important functional additive. However, in actual applications, when quinoa is included in the formula as a functional filler, due to its high protein content and relatively high sugar content, some specific types of quinoa protein face the problem of low direct absorption efficiency by the human body due to its unique physical and chemical properties. At the same time, the high sugar content also limits its applicability to certain specific populations or health needs. Summary of the invention

[0006] The object of the present invention is to provide a quinoa flour processing method to solve the problems raised in the above background technology.

[0007] To achieve the above object, the present invention provides the following technical solution: a quinoa powder processing method, comprising the following steps:

[0008] (1) soaking quinoa seeds in a sodium hypochlorite solution with a mass percentage concentration of 2% for disinfection for 8 minutes, then germinating them in an environment of 25° C. and a humidity of 85% for 72 hours, spraying them with a calcium chloride solution with a mass percentage concentration of 8% every 2 hours, wherein the mass ratio of the calcium chloride solution to the quinoa seeds for the first spraying is 3:10, and the mass ratio of the calcium chloride solution to the quinoa seeds for the remaining sprayings is 1:20, so that the quinoa germinates to obtain germinated quinoa;

[0009] (2) The germinated quinoa and seaweed dietary fiber are stirred at a rotation speed of 500 rpm for 15 minutes to be uniformly mixed, and then baked and dried by a baking device, and then crushed by a crushing device to obtain a baked mixed powder;

[0010] (3) mixing a portion (75%) of the roasted mixed powder with the soybean lecithin powder to form a mixture 1;

[0011] (4) mixing the remaining (25%) of the roasted mixed powder with calcium phosphate to form a mixture II;

[0012] (5) Mixture 1 and water were stirred at a speed of 500 rpm for 10 minutes using a stirring device to prepare a wet powder paste, and mixture 2 was added to the wet powder paste, and stirred at a speed of 500 rpm for 10 minutes using a stirring device to obtain mixture 3;

[0013] (6) adding yeast to the mixture 3, stirring the mixture at a speed of 300 rpm for 10 minutes and performing fermentation treatment to obtain a fermented material;

[0014] (7) adding water and the fermented material into a pulping container in a ratio of 1:1 to perform pulping to obtain gelatinized quinoa;

[0015] (8) using a stirring device to disperse the gelatinized quinoa at a speed of 800 rpm for 15 minutes, and adding a dispersant to obtain a dispersed slurry;

[0016] (9) The dispersed slurry is spray-dried by a spray drying device to obtain quinoa powder.

[0017] As a preferred technical solution of the present invention, when the mixture one is mixed with water to form a wet powder paste, the ratio of the mixture one to water is 1:1.

[0018] As a preferred technical solution of the present invention, the baking temperature is 70° C. and the baking time is 40 minutes.

[0019] As a preferred technical solution of the present invention, the baked mixed powder needs to be crushed to pass through a 100-mesh sieve.

[0020] As a preferred technical solution of the present invention, the yeast fermentation temperature is 27° C. and the fermentation time is 12 hours.

[0021] As a preferred technical solution of the present invention, the weight ratio of the fermented material to water in the pulping treatment is 1:4, the pulping temperature is maintained at 100°C, the pulping time is 15 minutes, and the initial pressure of the system is 1 standard atmosphere.

[0022] As a preferred technical solution of the present invention, the dispersant is gum arabic.

[0023] As a preferred technical solution of the present invention, the inlet air temperature of the spray drying equipment is 65°C, the feed rate is 5.4L / h, the cyclone frequency is 28Hz, and the hot air pressure is 165MPa.

[0024] The invention discloses quinoa powder used in a quinoa powder processing method. The quinoa powder consists of the following raw materials: quinoa seeds accounting for 60-80% of the total mass, seaweed dietary fiber accounting for 10-20% of the total mass, soybean lecithin powder accounting for 5% of the total mass, yeast accounting for 2-15% of the total mass, a dispersant accounting for 5-10% of the total mass and calcium phosphate accounting for 2-4% of the total mass.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] 1. The present invention can significantly increase the yield of yeast protein through the growth and reproduction of yeast. Yeast protein has high bioavailability, low allergenicity and lactose-free characteristics. During the active growth and reproduction cycle of yeast, it effectively consumes reducing sugars in quinoa flour, not only achieving a significant reduction in reducing sugar content, but also promoting a significant increase in yeast protein content. Therefore, when quinoa flour is applied to the field of functional filling materials, due to the superior properties of yeast protein and the effective regulation of reducing sugar content in quinoa flour, it is endowed with a wider adaptability and can cover more diverse consumer groups and application scenarios.

[0027] 2. The present invention can significantly improve the in vitro digestibility of quinoa protein by adopting the baking treatment and pulping treatment process, so that the protein components in quinoa are more easily absorbed and utilized by the human digestive system. And further using the spray drying technology to prepare quinoa powder can not only significantly improve the fluidity characteristics of quinoa powder, but also ensure that its particle distribution and size are uniform, while improving production efficiency, it also greatly improves the overall quality and production quality of quinoa powder.

[0028] 3. The present invention achieves the decomposition of substances such as starch, protein and lipid in quinoa by germinating quinoa. When used as a functional additive, it can provide a healthier dietary structure and produce simple sugars such as glucose, which can provide nutrients for yeast and increase the reproduction number of yeast. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The figure is a flow chart of quinoa flour processing method. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] The present invention provides a technical solution for a quinoa powder processing method:

[0032] After quinoa seeds germinate, they can decompose substances such as starch, protein and lipids in quinoa. When used as a functional additive, they can provide a healthier dietary structure and produce simple sugars such as glucose, which can provide nutrients for yeast and increase the reproduction of yeast.

[0033] The addition of seaweed dietary fiber can increase the dietary fiber content in pasta products, help improve intestinal function, promote digestion and waste excretion, and can increase the water absorption rate of quinoa flour and reduce the probability of sticking during quinoa flour processing.

[0034] Soybean lecithin powder can improve the water absorption of dough, making it easier to mix flour, water, oil and other raw materials evenly, thereby improving the uniformity and stability of the dough, and can increase the nutritional content and make the food more crispy.

[0035] The growth and reproduction of yeast can significantly increase the production of yeast protein and effectively consume the reducing sugars in quinoa flour, which not only significantly reduces the reducing sugar content, but also promotes a significant increase in the yeast protein content.

[0036] Dispersants can increase the uniformity of the dispersed slurry and accelerate the dispersion efficiency of the dispersed slurry. Calcium phosphate can increase the gluten content of quinoa flour, thereby improving the elasticity and stretchability of quinoa flour food production. This makes the quinoa flour dough more stable during the production process, and is not prone to excessive sedimentation and collapse, thereby improving the appearance and taste of quinoa flour pastries.

[0037] During processing, quinoa needs to be soaked and germinated, then the germinated quinoa and seaweed dietary fiber are uniformly mixed, baked, dried and crushed, and then mixed, fermented, boiled, dispersed and spray-dried to obtain quinoa powder. The method for processing quinoa powder specifically includes the following steps:

[0038] The quinoa seeds are soaked in a sodium hypochlorite solution with a mass percentage concentration of 2% for disinfection for 8 minutes, and then germinated for 72 hours at 25° C. and a humidity of 85%. During this period, the seeds are sprayed with a calcium chloride solution with a mass percentage concentration of 8% every 2 hours, the mass ratio of the calcium chloride solution to the quinoa seeds for the first spraying is 3:10, and the mass ratio of the calcium chloride solution to the quinoa seeds for the remaining times is 1:20, so that the quinoa is germinated to obtain germinated quinoa.

[0039] The germinated quinoa and seaweed dietary fiber were stirred at a rotation speed of 500 rpm for 15 minutes to be uniformly mixed, and then baked and dried using a baking device, and then crushed by a crushing device to obtain a baked mixed powder.

[0040] A portion (75%) of the roasted mixed powder was mixed with soybean lecithin powder to form a mixture 1, and the remaining (25%) of the roasted mixed powder was mixed with calcium phosphate to form a mixture 2. Mixture 1 and water were stirred at a rotation speed of 500 rpm for 10 minutes using a stirring device to prepare a wet powder paste, and mixture 2 was added to the wet powder paste, and the mixture was also stirred at a rotation speed of 500 rpm for 10 minutes using a stirring device to obtain mixture 3.

[0041] Yeast is added to mixture three, and the mixture is stirred at a rotation speed of 300 rpm for 10 minutes by a stirring device to perform a fermentation treatment to obtain a fermented material, and water and the fermented material are added to a slurry cooking container at a ratio of 1:1 to perform a slurry cooking treatment to obtain gelatinized quinoa, and the gelatinized quinoa is dispersed by stirring the gelatinized quinoa at a rotation speed of 800 rpm for 15 minutes using a stirring device, and a dispersant is added to obtain a dispersed slurry, and the dispersed slurry is spray-dried by a spray drying device to obtain quinoa powder.

[0042] When the mixture 1 of the present invention is mixed with water to form a wet powder paste, the ratio of the mixture 1 to water is 1:1.

[0043] The baking temperature of the present invention is 70° C. and the baking time is 40 minutes.

[0044] The baked mixed powder of the present invention needs to be crushed to pass through a 100-mesh sieve.

[0045] The yeast fermentation temperature of the present invention is 27° C., and the fermentation time is 12 hours. Yeast protein can be generated by yeast, and the 27° C. environment can provide an ideal growth environment for yeast and reduce the problem of sourness caused by the reproduction of miscellaneous bacteria such as lactic acid bacteria and acetic acid bacteria.

[0046] In the pulping treatment of the present invention, the weight ratio of the fermented material to water is 1:4, the pulping temperature is maintained at 100°C, the pulping time is 15 minutes, and the initial pressure of the system is 1 standard atmosphere. The pulping treatment can improve the in vitro digestibility of quinoa protein and make the protein contained in quinoa easier to absorb.

[0047] The dispersant of the present invention is gum arabic, and the dispersant accounts for 2% of the total weight.

[0048] The spray drying equipment of the present invention has an air inlet temperature of 65° C., a feed rate of 5.4 L / h, a cyclone frequency of 28 Hz, and a hot air pressure of 165 MPa. The spray drying method increases the fluidity of the quinoa powder and makes the quinoa powder more uniformly formed.

[0049] The raw materials used in the examples of the present invention are all commercially available raw materials.

[0050] Embodiment 1:

[0051] A quinoa powder processing method comprises the following steps:

[0052] (1) Raw materials weighing: quinoa seeds account for 70% of the total mass, seaweed dietary fiber accounts for 15% of the total mass, soybean lecithin powder accounts for 5% of the total mass, yeast accounts for 3% of the total mass, dispersant accounts for 5% of the total mass and calcium phosphate accounts for 3% of the total mass.

[0053] (2) soaking quinoa seeds in a 2% sodium hypochlorite solution for disinfection for 8 minutes, then germinating them in an environment of 25° C. and 85% humidity for 72 hours, spraying them with 8% calcium chloride solution every 2 hours, the mass ratio of the calcium chloride solution to the quinoa seeds being 3:10 for the first spraying, and the mass ratio of the calcium chloride solution to the quinoa seeds being 1:20 for the remaining sprayings, so that the quinoa germinates to obtain germinated quinoa;

[0054] (3) The germinated quinoa and seaweed dietary fiber were stirred at a speed of 500 rpm for 15 minutes to be uniformly mixed, and then dried at a temperature of 55° C. for 40 minutes using a baking device, and then ground by a grinding device to obtain a baked mixed powder;

[0055] (4) mixing a portion (75%) of the roasted mixed powder with the soybean lecithin powder to form a mixture 1;

[0056] (5) mixing the remaining (25%) of the roasted mixed powder with calcium phosphate to form a mixture II;

[0057] (6) Mixture 1 and water were stirred at a speed of 500 rpm for 10 minutes using a stirring device to prepare a wet powder paste, and mixture 2 was added to the wet powder paste, and stirred at a speed of 500 rpm for 10 minutes using a stirring device to obtain mixture 3;

[0058] (7) adding yeast to the mixture 3, stirring the mixture at a speed of 300 rpm for 10 minutes and performing fermentation treatment to obtain a fermented material;

[0059] (8) adding water and the fermented material into a pulping container in a ratio of 1:1 to perform pulping to obtain gelatinized quinoa;

[0060] (9) using a stirring device to disperse the gelatinized quinoa at a speed of 800 rpm for 15 minutes, and adding a dispersant to obtain a dispersed slurry;

[0061] (10) The dispersed slurry was spray-dried by a spray drying equipment at an inlet air temperature of 70° C., a feed rate of 5.4 L / h, a cyclone frequency of 28 Hz, and a hot air pressure of 165 MPa to obtain quinoa powder.

[0062] Embodiment 2:

[0063] A quinoa powder processing method comprises the following steps:

[0064] (1) Raw materials weighing: quinoa seeds account for 70% of the total mass, seaweed dietary fiber accounts for 10% of the total mass, soybean lecithin powder accounts for 5% of the total mass, yeast accounts for 10% of the total mass, dispersant accounts for 4% of the total mass and calcium phosphate accounts for 2% of the total mass.

[0065] (2) soaking quinoa seeds in a 2% sodium hypochlorite solution for disinfection for 8 minutes, then germinating them in an environment of 25° C. and 85% humidity for 72 hours, spraying them with 8% calcium chloride solution every 2 hours, the mass ratio of the calcium chloride solution to the quinoa seeds being 3:10 for the first spraying, and the mass ratio of the calcium chloride solution to the quinoa seeds being 1:20 for the remaining sprayings, so that the quinoa germinates to obtain germinated quinoa;

[0066] (3) The germinated quinoa and seaweed dietary fiber were stirred at a speed of 500 rpm for 15 minutes to be uniformly mixed, and then dried at a temperature of 55° C. for 40 minutes using a baking device, and then ground by a grinding device to obtain a baked mixed powder;

[0067] (4) mixing a portion (75%) of the roasted mixed powder with the soybean lecithin powder to form a mixture 1;

[0068] (5) mixing the remaining (25%) of the roasted mixed powder with calcium phosphate to form a mixture II;

[0069] (6) Mixture 1 and water were stirred at a speed of 500 rpm for 10 minutes using a stirring device to prepare a wet powder paste, and mixture 2 was added to the wet powder paste, and stirred at a speed of 500 rpm for 10 minutes using a stirring device to obtain mixture 3;

[0070] (7) adding yeast to the mixture 3, stirring the mixture at a speed of 300 rpm for 10 minutes and performing fermentation treatment to obtain a fermented material;

[0071] (8) adding water and the fermented material into a pulping container in a ratio of 1:1 to perform pulping to obtain gelatinized quinoa;

[0072] (9) using a stirring device to disperse the gelatinized quinoa at a speed of 800 rpm for 15 minutes, and adding a dispersant to obtain a dispersed slurry;

[0073] (10) The dispersed slurry was spray-dried by a spray drying equipment at an inlet air temperature of 70° C., a feed rate of 5.4 L / h, a cyclone frequency of 28 Hz, and a hot air pressure of 165 MPa to obtain quinoa powder.

[0074] Embodiment three:

[0075] A quinoa powder processing method comprises the following steps:

[0076] (1) Raw materials weighing: quinoa seeds account for 65% of the total mass, seaweed dietary fiber accounts for 10% of the total mass, soybean lecithin powder accounts for 5% of the total mass, yeast accounts for 12% of the total mass, dispersant accounts for 5% of the total mass and calcium phosphate accounts for 3% of the total mass.

[0077] (2) soaking quinoa seeds in a 2% sodium hypochlorite solution for disinfection for 8 minutes, then germinating them in an environment of 25° C. and 85% humidity for 72 hours, spraying them with 8% calcium chloride solution every 2 hours, the mass ratio of the calcium chloride solution to the quinoa seeds being 3:10 for the first spraying, and the mass ratio of the calcium chloride solution to the quinoa seeds being 1:20 for the remaining sprayings, so that the quinoa germinates to obtain germinated quinoa;

[0078] (3) The germinated quinoa and seaweed dietary fiber were stirred at a speed of 500 rpm for 15 minutes to be uniformly mixed, and then dried at a temperature of 55° C. for 40 minutes using a baking device, and then ground by a grinding device to obtain a baked mixed powder;

[0079] (4) mixing a portion (75%) of the roasted mixed powder with the soybean lecithin powder to form a mixture 1;

[0080] (5) mixing the remaining (25%) of the roasted mixed powder with calcium phosphate to form a mixture II;

[0081] (6) Mixture 1 and water were stirred at a speed of 500 rpm for 10 minutes using a stirring device to prepare a wet powder paste, and mixture 2 was added to the wet powder paste, and stirred at a speed of 500 rpm for 10 minutes using a stirring device to obtain mixture 3;

[0082] (7) adding yeast to the mixture 3, stirring the mixture at a speed of 300 rpm for 10 minutes and performing fermentation treatment to obtain a fermented material;

[0083] (8) adding water and the fermented material into a pulping container in a ratio of 1:1 to perform pulping to obtain gelatinized quinoa;

[0084] (9) using a stirring device to disperse the gelatinized quinoa at a speed of 800 rpm for 15 minutes, and adding a dispersant to obtain a dispersed slurry;

[0085] (10) The dispersed slurry was spray-dried by a spray drying equipment at an inlet air temperature of 70° C., a feed rate of 5.4 L / h, a cyclone frequency of 28 Hz, and a hot air pressure of 165 MPa to obtain quinoa powder.

[0086] The crude fiber content is tested using the neutral detergent method and in accordance with the national standard GB1886.374-2024 "National Food Safety Standard Food Additive Cellulose".

[0087] The determination of yeast protein content requires enriching yeast cells by density gradient centrifugation, breaking the enriched yeast cells by ultrasonic disruption to release the protein in the cells, and then using an extractant to extract the yeast protein. The Kjeldahl method is then used for determination. The determination follows the national standard GB5009.5-2016 "National Food Safety Standard Determination of Protein in Food" and the national standard GB / T20886.1-2021 "Quality Requirements for Yeast Products"

[0088] The reducing sugar content was determined by direct titration method, and the determination followed the national standard GB5009.7-2016 “National Food Safety Standard Determination of Reducing Sugar in Food”.

[0089] Comparative Example 1: Based on Example 2, 10% of the yeast in step (7) was removed, and the quinoa seeds were changed to 80%, and the rest was the same as Example 2.

[0090] Comparative Example 2: Based on Example 2, 10% of the yeast in step (7) was removed, 75% of quinoa seeds were used, and 10% of soybean lecithin powder was used. The rest was the same as Example 2.

[0091] Comparative Example 3: Based on Example 2, 10% of the yeast in step (7) is removed, 70% of quinoa seeds, 12% of seaweed dietary fiber, 9% of soybean lecithin powder, and 8% of dispersant are added, and the rest is the same as Example 2.

[0092] Yeast protein content / % Crude fiber content / % Reducing sugar content / % Embodiment 1 4.12％ 23.61％ 0.14％ Embodiment 2 4.29％ 24.43％ 0.14％ Embodiment 3 4.21％ 23.27％ 0.19％ Comparative Example 1 0 13.27％ 0.77％ Comparative Example 2 0 13.27％ 0.72％ Comparative Example 3 0 13.27％ 0.69％

[0093] Statistics table

[0094] The test found that the ratio of quinoa seeds 70%, seaweed dietary fiber 10%, soybean lecithin powder 5%, yeast 10%, dispersant 4% and calcium phosphate 2% maintained the yeast protein and crude fiber content at a high level, and the reducing sugar and ash contents at a low level.

[0095] The samples used in the examples in the data statistics table are quinoa powder produced by the technical solution, and the comparative example is quinoa powder obtained by the traditional grinding method. The test found that after adding yeast, yeast growth and reproduction can produce yeast protein with higher utilization rate, and yeast consumes reducing sugars during growth and reproduction, thereby reducing the reducing sugar content in quinoa powder while increasing the yeast protein content. Yeast protein has the characteristics of low allergenicity and lactose-free, and reduces the reducing sugar in quinoa powder, which can adapt to a wider range of people.

[0096] Other conditions of the present invention are clear to those skilled in the art and will not be elaborated herein.

[0097] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A quinoa flour processing method, characterized in that: The following steps are involved: (1) soaking quinoa seeds in a sodium hypochlorite solution with a mass percentage concentration of 2% for disinfection for 8 minutes, then germinating them in an environment of 25° C. and a humidity of 85% for 72 hours, spraying them with a calcium chloride solution with a mass percentage concentration of 8% every 2 hours, wherein the mass ratio of the calcium chloride solution to the quinoa seeds for the first spraying is 3:10, and the mass ratio of the calcium chloride solution to the quinoa seeds for the remaining sprayings is 1:20, so that the quinoa germinates to obtain germinated quinoa; (2) The germinated quinoa and seaweed dietary fiber are stirred at a rotation speed of 500 rpm for 15 minutes to be uniformly mixed, and then baked and dried by a baking device, and then crushed by a crushing device to obtain a baked mixed powder; (3) mixing a portion (75%) of the roasted mixed powder with the soybean lecithin powder to form a mixture 1; (4) mixing the remaining (25%) of the roasted mixed powder with calcium phosphate to form a second mixture; (5) Mixture 1 and water were stirred at a speed of 500 rpm for 10 minutes using a stirring device to prepare a wet powder paste, and mixture 2 was added to the wet powder paste, and stirred at a speed of 500 rpm for 10 minutes using a stirring device to obtain mixture 3; (6) adding yeast to the mixture 3, stirring the mixture at a speed of 300 rpm for 10 minutes and performing fermentation treatment to obtain a fermented material; (7) adding water and the fermented material into a pulping container in a ratio of 1:1 to perform pulping to obtain gelatinized quinoa; (8) using a stirring device to disperse the gelatinized quinoa at a speed of 800 rpm for 15 minutes, and adding a dispersant to obtain a dispersed slurry; (9) The dispersed slurry is spray-dried by a spray drying device to obtain quinoa powder.

2. A quinoa powder processing method according to claim 1, characterized in that: When the mixture 1 is mixed with water to form a wet powder paste, the ratio of the mixture 1 to the water is 1:

1.

3. A quinoa powder processing method according to claim 1, characterized in that: The baking temperature is 70° C. and the baking time is 40 minutes.

4. A quinoa powder processing method according to claim 1, characterized in that: The baked mixed powder needs to be crushed to pass through a 100-mesh sieve.

5. The method for processing quinoa flour according to claim 1, characterized in that: The yeast fermentation temperature is 27° C. and the fermentation time is 12 hours.

6. The method for processing quinoa flour according to claim 1, characterized in that: In the pulping treatment, the weight ratio of the fermented material to water is 1:4, the pulping temperature is maintained at 100° C., the pulping time is 15 minutes, and the initial pressure of the system is 1 standard atmosphere.

7. The method for processing quinoa flour according to claim 1, characterized in that: The dispersant is gum arabic.

8. The method for processing quinoa flour according to claim 1, characterized in that: The spray drying equipment has an air inlet temperature of 65°C, a feed rate of 5.4 L / h, a cyclone frequency of 28 Hz, and a hot air pressure of 165 MPa.

9. A quinoa powder used in a quinoa powder processing method, the quinoa powder comprising the following raw materials: Quinoa seeds account for 60-80% of the total mass, seaweed dietary fiber accounts for 10-20% of the total mass, soybean lecithin powder accounts for 5% of the total mass, yeast accounts for 2-15% of the total mass, dispersant accounts for 5-10% of the total mass and calcium phosphate accounts for 2-4% of the total mass.

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