Red date flavored quinoa whole grain instant rice and preparation method thereof

Abstract

The present invention discloses a red date flavored quinoa whole grain instant rice and a preparation method thereof, and relates to the field of food processing, the red date flavored quinoa whole grain instant rice comprises the following raw materials in parts by weight: 95 parts of quinoa flour and 5 parts of red date powder; according to the jujube-flavored quinoa whole grain instant rice and the preparation method thereof, quinoa is crushed and sieved by a metal mesh sieve, jujube powder and drinking water are added in a gradient manner for blending, and uniform stirring is performed; the red date powder is added, and the flavor quality of the product is remarkably improved by utilizing the sweetness and rich fragrance of red dates; the method comprises the following steps: cleaning red dates, removing pits, slicing the red dates, rapidly removing moisture in the red dates and exciting aroma of the red dates by adopting a gas explosion drying method, crushing the dried red date slices, and sieving the crushed red date slices with a metal mesh sieve; a sample prepared from quinoa and red dates is subjected to high-temperature gelatinization, recombination, forming, drying and cooling by adopting a twin-screw extrusion puffing technology, and a convenient instant rice product which is strengthened in flavor, nutritional, healthy and convenient to eat is prepared.

Description

Technical Field

[0001] This invention relates to food processing technology, specifically to a jujube-flavored quinoa whole grain instant rice and its preparation method. Background Technology

[0002] Quinoa originated in the Andes Mountains of South America and was a staple food of the Inca people, with a history of consumption and cultivation spanning over 5,000 years. Quinoa is rich in a balanced amino acid profile, high in protein, and also contains vitamins, polyphenols, flavonoids, saponins, and phytosterols—all beneficial to health. Quinoa is recognized as the only single plant that can meet all of the human body's nutritional needs, earning it the title of "super grain." With a glycemic index (GI) of approximately 35, quinoa is an excellent source for blood sugar control. It is also considered a healthy food rich in fructooligosaccharides and oligodextrose, which play beneficial roles in glucose and lipid metabolism. Quinoa is a high-quality, high-protein, alkaline food, low in sugar and fat, gluten-free, and high in dietary fiber. The endosperm accounts for 68% of the seed and contains nutritionally active factors. Its protein content is as high as 14%–22%, comparable in quality to milk powder and meat. It is rich in various amino acids, including all nine essential amino acids in a perfect ratio for easy absorption, and is particularly rich in lysine, which is often lacking in other plant-based amino acids. Compared with other grain crops, it has a higher content of unsaturated fatty acids, B vitamins, vitamin E and other organic compounds. It is rich in minerals such as manganese, potassium, iron, calcium, zinc, magnesium and phosphorus. It has a dietary fiber content of 7.1%, zero cholesterol, and low calories (305 kcal / 100g). It is a purely alkaline and non-GMO food.

[0003] Red dates are the mature fruit of plants belonging to the genus Ziziphus of the family Rhamnaceae. Native to China, they have a cultivation history of over 4,000 years and are a traditional Chinese food and medicine resource. Red dates are rich in carbohydrates, vitamins, amino acids, minerals, and various functional active substances such as polyphenols, terpenes, and saponins. They possess significant anti-inflammatory, antioxidant, and anti-aging properties, enhance immunity, and nourish the spleen and liver, earning them the title of "King of Tonics" among fruits. Furthermore, red dates are frequently used as an important flavoring ingredient in food products, such as date cakes, date-flavored biscuits, and date-flavored dairy products.

[0004] Because quinoa grains are small, covered by bran, and inconvenient to eat, and have a bitter taste, they are mainly consumed in the market as raw quinoa. Therefore, this invention aims to prepare a jujube-flavored quinoa whole grain instant rice, which significantly improves the convenience and flavor of quinoa, in order to develop new quinoa products, meet market demand, and promote the high-quality development of the quinoa industry. Summary of the Invention

[0005] The purpose of this invention is to provide a convenient and quick-cooking rice made from jujube-flavored quinoa whole grains and its preparation method, in order to solve the problems of small quinoa grains, bran coating, inconvenience of consumption, and bitter taste in the prior art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a jujube-flavored quinoa whole grain instant rice, comprising the following raw materials by weight: 95 parts quinoa powder, 5 parts jujube powder, and 20% of the total sample mass of drinking water, mixed and stirred evenly. The quinoa powder is made from quinoa raw materials that have undergone special low-temperature baking pretreatment. The low-temperature baking pretreatment process is as follows: quinoa is baked at a low temperature of 60-65℃ for 15-20 minutes to further reduce the content of anti-nutritional factors in quinoa, while retaining most of the nutrients and natural flavor substances in quinoa, thereby improving the nutritional absorption rate and taste of the final product. The jujube powder is obtained by extracting some volatile aroma components with supercritical carbon dioxide and then drying and pulverizing it at low temperature. This treatment method can retain most of the nutrients in jujubes and make the final product have a richer, purer, and longer-lasting jujube aroma.

[0007] A method for preparing a jujube-flavored quinoa whole grain instant rice includes the following steps:

[0008] S1. Selecting high-quality quinoa:

[0009] Commercially available quinoa (white) is selected and directly pulverized using a grinder at a speed of 4000 r / min, and then passed through an 80-mesh metal screen to obtain quinoa whole grain powder. Before pulverization, the quinoa is ultrasonically cleaned at a frequency of 30-40 kHz for 5-8 minutes to effectively remove dust, impurities, and some pesticide residues adhering to the surface of the quinoa, thereby improving the purity and safety of the raw material.

[0010] S2. Selecting high-quality red dates:

[0011] After washing the red dates, remove the pits mechanically and then slice them. The red dates are then processed using an air-explosion puffing method to remove moisture and enhance their aroma. The specific parameters are: temperature 105-110℃, pressure 0.75-0.85MPa, retention time 3 minutes, and opening the vent valve. The moisture content of the puffed red date slices is less than 5%, and the red date slices are then crushed and passed through an 80-mesh sieve.

[0012] S3, Powder Preparation:

[0013] Divide the 5 portions of jujube powder into 2 portions, 2 portions, and 1 portion, and add them to the 95 portions of quinoa whole grain sample in three separate additions. After each addition of jujube powder, stir quickly and evenly to prevent the jujube powder from absorbing moisture and clumping. Then add 20% of the total mass of the sample of drinking water and mix well.

[0014] S4. Product Preparation:

[0015] The prepared powder was fed into a twin-screw extrusion puffing equipment at a feeding speed of 23 Hz. The temperatures of the eight zones of the twin screw were 35.5℃, 33℃, 40℃, 60℃, 71℃, 93℃, 77℃ and 74℃, respectively. The cutting speed was 40 Hz. The cut sample was then dried with hot air at a temperature of 60-70℃ for 1-1.5 hours at a wind speed of 1.2 m / s. The dried sample was then allowed to cool naturally to obtain jujube-flavored quinoa whole grain instant rice.

[0016] S5. Packaging and finished products:

[0017] The prepared jujube-flavored quinoa whole grain instant rice was vacuum-packed and labeled to obtain the finished product. Before vacuum packaging, a mixture of nitrogen, carbon dioxide, and oxygen in a volume ratio of 7:2:1 was filled into the packaging. This mixture of gases can effectively prevent the product from deteriorating due to oxidation during storage, extend the product's shelf life, maintain a certain oxygen content inside the packaging, preserve the product's taste and flavor, and the carbon dioxide gas can also play a certain role in inhibiting bacteria, further improving the product's safety and quality stability.

[0018] Furthermore, in S1, the cleaning solution used for ultrasonic cleaning is a mixed aqueous solution containing 0.1%–0.2% sodium bicarbonate and 0.05%–0.1% edible salt by mass. The synergistic effect of sodium bicarbonate and edible salt can better remove dirt and pesticide residues from the surface of quinoa, while also playing a certain bactericidal role in quinoa, further improving the hygienic quality of the raw materials.

[0019] Furthermore, in step S2, before the gas explosion puffing, the jujube slices are pretreated by soaking them in a mixed solution containing 0.5%–1% vitamin C and 0.2%–0.5% citric acid by mass for 10–15 minutes to prevent oxidative browning of the jujube slices during the gas explosion puffing process, maintain the bright color of the jujube slices, enhance the antioxidant capacity of the jujubes, and improve the quality and nutritional value of the final product.

[0020] Furthermore, in S2, the mixed solution containing vitamin C and citric acid used for pretreatment also contains 0.1%–0.3% chitosan by mass. Chitosan has good film-forming and antibacterial properties, and can form a protective film on the surface of the jujube slices, further preventing oxidation and microbial contamination of the jujube slices during the gas explosion puffing process. At the same time, it enhances the structural stability of the jujube slices and improves the gas explosion puffing effect.

[0021] Furthermore, in S3, the preparation method of the natural plant extract flavor enhancer is as follows: cinnamon, cloves, and licorice are pulverized separately, passed through a 100-120 mesh sieve, and then mixed evenly at a mass ratio of 2:1:1. An ethanol solution with a volume fraction of 70%-80% is added, which is 5-8 times the mass of the mixed powder. The mixture is then refluxed at 50-60°C for 2-3 hours. After filtration, the filtrate is concentrated under reduced pressure to one-fifth to one-quarter of its original volume to obtain a concentrated solution. This concentrated solution is then spray-dried to produce a powdered flavor enhancer. This preparation method can fully extract the effective flavor components from cinnamon, cloves, and licorice, improving the quality and effect of the flavor enhancer.

[0022] Furthermore, in step S3, when adding drinking water for preparation, 0.1%–0.2% of a natural plant extract by mass is added as a flavor enhancer. This natural plant extract is a mixture of cinnamon extract, clove extract, and licorice extract in a mass ratio of 2:1:1. It can blend with the natural flavors of jujube and quinoa, synergistically enhance the flavor, give the product a unique and rich flavor profile, and improve the product’s taste and flavor quality.

[0023] Furthermore, in S4, during the hot air drying process, a segmented drying process is adopted. First, the sample is dried at 60-65℃ for 0.5-0.8h to allow the surface moisture to evaporate rapidly, forming a thin and dense dry shell layer to prevent excessive loss of internal nutrients. Then, the temperature is raised to 65-70℃ to dry for the remaining time, ensuring that the internal moisture of the sample is fully removed. This segmented drying method can effectively improve drying efficiency while preserving the product's nutrients and taste to the greatest extent.

[0024] Furthermore, in S5, the mixed gas is purified before filling to remove impurities and harmful gases, ensuring the purity of the gas filled into the packaging and preventing impurities and harmful gases from adversely affecting product quality. At the same time, the packaging material is a multi-layer composite material with high barrier properties. This multi-layer composite material is composed of a polyethylene layer, an aluminum foil layer, and a polyester layer, which can effectively block oxygen, moisture, and light, further extending the product's shelf life and maintaining stable product quality.

[0025] Compared with existing technologies, this invention provides a jujube-flavored quinoa whole grain instant rice and its preparation method. For quinoa, it is directly crushed and sieved to obtain quinoa whole grain powder. For jujube, an air-explosion puffing process is used to quickly remove moisture and enhance the aroma of jujube. The jujube is crushed, sieved, and added in three stages to be evenly mixed with quinoa powder. For the product, a twin-screw extrusion puffing technology is used. Through precise control of process parameters, drying and cooling are carried out to obtain the jujube-flavored quinoa whole grain instant rice product. The preparation process of this invention is simple, fast and easy to operate. The product is convenient to eat, nutritious and healthy, and has a superior flavor.

[0026] In summary, this invention utilizes high-quality red dates and quinoa in combination to prepare a convenient whole-grain rice product with a red date flavor. The quinoa is pulverized, passed through a metal mesh sieve, and red date powder and drinking water are added in stages and mixed thoroughly. The addition of red date powder utilizes the natural sweetness and rich aroma of the dates to significantly improve the product's flavor and quality. The red dates are washed, pitted, and sliced. An air-explosion drying method is used to quickly remove moisture from the dates and enhance their aroma. The dried date slices are then pulverized and passed through a metal mesh sieve. The quinoa and red date mixture is then subjected to high-temperature gelatinization, recombination, shaping, drying, and cooling using twin-screw extrusion puffing technology to prepare a flavor-enhanced, nutritious, and convenient instant rice product. This method is simple, quick, and easy to operate, fully utilizing the natural sweetness of red dates to improve the product's flavor and quality. It leverages the advantages of extrusion puffing technology to prepare a convenient instant rice product. Attached Figure Description

[0027] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0028] Figure 1 A flowchart illustrating the preparation process of jujube-flavored quinoa whole grain instant rice provided in this embodiment of the invention. Detailed Implementation

[0029] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.

[0030] As attached Figure 1 As shown:

[0031] Example 1:

[0032] This invention provides a jujube-flavored quinoa whole grain instant rice and its preparation method, comprising:

[0033] I. Raw material preparation:

[0034] Weigh the ingredients: strictly according to the weight proportions, weigh out 950g of quinoa powder, 50g of jujube powder, and 200g of drinking water;

[0035] The present invention further details that the quinoa powder is made from quinoa raw materials that have undergone special low-temperature baking pretreatment. The low-temperature baking pretreatment process is as follows: the quinoa is baked at a low temperature of 60-65℃ for 15-20 minutes to further reduce the content of anti-nutritional factors in the quinoa, while retaining most of the nutrients and natural flavor substances in the quinoa, thereby improving the nutritional absorption rate and taste of the final product. The jujube powder is made by extracting some volatile aroma components with supercritical carbon dioxide and then drying and pulverizing it at low temperature. This treatment method can not only retain most of the nutrients in jujubes, but also make the final product have a richer, purer and longer-lasting jujube aroma.

[0036] Quinoa processing:

[0037] Selected commercially available quinoa (white) was unpacked and directly ground using a grinder at a speed of 4000 r / min. After coarse grinding, it was passed through an 80-mesh metal sieve to obtain quinoa whole grain powder.

[0038] The present invention further details that, before pulverizing, quinoa is subjected to ultrasonic cleaning at a frequency of 30-40 kHz for 5-8 minutes to effectively remove dust, impurities, and some pesticide residues adhering to the surface of the quinoa, thereby improving the purity and safety of the raw material. The cleaning solution used for ultrasonic cleaning is a mixed aqueous solution containing 0.1%-0.2% sodium bicarbonate and 0.05%-0.1% edible salt by mass. The synergistic effect of sodium bicarbonate and edible salt can better remove dirt and pesticide residues from the surface of the quinoa, while also having a certain bactericidal effect on the quinoa, further improving the hygienic quality of the raw material.

[0039] Red date processing:

[0040] After washing the red dates, remove the pits mechanically and then slice them (about 5mm thick). The red dates are then processed using an air-explosion puffing method to remove moisture and enhance their aroma. The specific parameters are: temperature 105-110℃, pressure 0.75-0.85MPa, retention time 3 minutes, and opening the vent valve. After the air-explosion puffing, the moisture content of the red date slices is less than 5%. The red date slices are then crushed and passed through an 80-mesh sieve.

[0041] The present invention further details that, before gas explosion puffing, the jujube slices are pretreated by soaking them in a mixed solution containing 0.5%–1% vitamin C and 0.2%–0.5% citric acid by mass for 10–15 minutes. This prevents oxidative browning of the jujube slices during gas explosion puffing, maintains the bright color of the jujube slices, and enhances the antioxidant capacity of the jujubes, thereby improving the quality and nutritional value of the final product. The mixed solution containing vitamin C and citric acid used in the pretreatment also contains 0.1%–0.3% chitosan by mass. Chitosan has good film-forming and antibacterial properties, which can form a protective film on the surface of the jujube slices, further preventing oxidation and microbial contamination during gas explosion puffing, while also enhancing the structural stability of the jujube slices and improving the gas explosion puffing effect.

[0042] II. Production process:

[0043] Preparation: Divide 50g of jujube powder into 20g, 20g and 10g portions, and add them to 950g of quinoa whole grain sample in three batches. After each addition of jujube powder, stir quickly and evenly to prevent the jujube powder from absorbing moisture and clumping. Then add 200g of drinking water and mix well.

[0044] The present invention further details the preparation method of the natural plant extract flavor enhancer as follows: Cinnamon, cloves and licorice are pulverized separately and passed through a 100-120 mesh sieve. They are then mixed evenly in a mass ratio of 2:1:1. An ethanol solution with a volume fraction of 70%-80% is added, which is 5-8 times the mass of the mixed powder. The mixture is refluxed at 50-60°C for 2-3 hours. After filtration, the filtrate is concentrated under reduced pressure to one-fifth to one-quarter of its original volume to obtain a concentrated solution. The concentrated solution is then spray-dried to produce a powdered flavor enhancer. This preparation method can fully extract the effective flavor components from cinnamon, cloves and licorice, thereby improving the quality and effect of the flavor enhancer.

[0045] When adding it to drinking water, 0.1%–0.2% of natural plant extract by mass is added as a flavor enhancer. This natural plant extract is a mixture of cinnamon extract, clove extract and licorice extract in a mass ratio of 2:1:1. It can blend with the natural flavors of jujube and quinoa, and synergistically enhance the flavor, giving the product a unique and rich flavor profile and improving the taste and flavor quality of the product.

[0046] Extrusion puffing: The above-prepared powder is fed into a twin-screw extrusion puffing equipment at a feeding speed of 23 Hz. The temperatures of the eight zones of the twin screw are 35.5℃, 33℃, 40℃, 60℃, 71℃, 93℃, 77℃ and 74℃, respectively, and the cutting speed is 40 Hz.

[0047] Hot air drying: The cut and shaped samples are dried with hot air at a temperature of 60℃ for 1.5 hours and a wind speed of 1.2 m / s.

[0048] Natural cooling: Allow the dried sample to cool naturally, and let it stand at room temperature for 1.8 hours;

[0049] The present invention further details that, during the hot air drying process, a segmented drying process is adopted. First, the sample is dried at 60-65℃ for 0.5-0.8 hours to allow the surface moisture to evaporate rapidly, forming a thin and dense dry shell layer to prevent excessive loss of internal nutrients. Then, the temperature is raised to 65-70℃ for the remaining drying time to ensure that the internal moisture of the sample is fully removed. This segmented drying method can effectively improve drying efficiency while preserving the product's nutrients and taste to the greatest extent.

[0050] III. Finished Product Inspection and Packaging

[0051] The red date flavored quinoa whole grain instant rice prepared above is vacuum packaged, labeled, and the finished product is obtained.

[0052] The present invention further details that, before vacuum packaging, a mixture of nitrogen, carbon dioxide and oxygen in a volume ratio of 7:2:1 is filled into the packaging. This mixture can effectively prevent the product from deteriorating due to oxidation during storage, extend the product's shelf life, maintain a certain oxygen content in the packaging, preserve the product's taste and flavor, and the carbon dioxide gas can also play a certain antibacterial role, further improving the product's safety and quality stability.

[0053] The mixed gas is purified before filling to remove impurities and harmful gases, ensuring the purity of the gas inside the packaging and preventing impurities and harmful gases from adversely affecting product quality. At the same time, the packaging material is a multi-layer composite material with high barrier properties. This multi-layer composite material is composed of polyethylene layer, aluminum foil layer and polyester layer, which can effectively block oxygen, moisture and light, further extending the shelf life of the product and maintaining the stability of product quality.

[0054] Example 2:

[0055] This embodiment is basically the same as the previous embodiment, except that,

[0056] I. Raw material preparation:

[0057] Weigh the ingredients: strictly according to the weight proportions, weigh 475g of quinoa powder, 25g of jujube powder, and 100g of drinking water.

[0058] Quinoa processing:

[0059] Selected commercially available quinoa (white) was unpacked and directly pulverized using a grinder at a speed of 4000 r / min. After coarse pulverization, it was passed through an 80-mesh metal sieve to obtain quinoa whole grain powder.

[0060] Red date processing:

[0061] After washing the selected red dates, remove the pits mechanically and then slice them (about 5mm thick). The red dates are then processed by air-explosion puffing to remove moisture and enhance their aroma. The specific parameters are: temperature 108℃, pressure 0.8MPa, retention time 3min, and opening the vent valve. The moisture content of the puffed red date slices is less than 5%. The red date slices are then crushed and passed through an 80-mesh sieve.

[0062] II. Production process:

[0063] Preparation: Divide 25g of jujube powder into 10g, 10g and 5g, and add them to 475g of quinoa whole grain sample in three batches. After each addition of jujube powder, stir quickly and evenly to prevent the jujube powder from absorbing moisture and clumping. Then add 100g of drinking water and mix well.

[0064] Extrusion puffing: The above-prepared powder is fed into a twin-screw extrusion puffing equipment at a feeding speed of 23 Hz. The temperatures of the eight zones of the twin screw are 35.5℃, 33℃, 40℃, 60℃, 71℃, 93℃, 77℃ and 74℃, respectively, and the cutting speed is 40 Hz.

[0065] Hot air drying: The cut and shaped samples are dried with hot air at a temperature of 65℃ for 1.2 hours and a wind speed of 1.2 m / s.

[0066] Natural cooling: Allow the dried sample to cool naturally and stand at room temperature for 1.5 hours.

[0067] III. Finished Product Inspection and Packaging:

[0068] The prepared jujube-flavored quinoa whole grain instant rice is vacuum-packed and labeled to obtain the finished product.

[0069] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the foregoing drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A red date flavored quinoa whole grain instant rice meal, characterized in that, The method comprises the following steps:

2. The preparation method of the instant red date flavored quinoa whole grain rice snack according to claim 1, characterized in that: S1, screening high-quality quinoa: preferably commercially available quinoa (white), directly pulverized by a pulverizer at a speed of 4000 r / min, and screened through an 80-mesh metal screen to obtain quinoa whole grain powder; before pulverization, the quinoa is subjected to ultrasonic cleaning treatment at a frequency of 30-40 kHz for 5-8 minutes; S2, screening high-quality red dates: the red dates are washed and mechanically pitted, and then sliced; the red dates are subjected to air explosion puffing processing to remove water and stimulate aroma, with the specific parameters being a temperature of 105-110℃, a pressure of 0.75-0.85 MPa, and a retention time of 3 min; the air explosion puffing valve is opened, and the water content of the air explosion puffing red date slices is less than 5%; and the red date slices are pulverized through an 80-mesh screen; S3, powder preparation: 5 parts of date powder are divided into two parts, two parts, and one part, and added to 95 parts of quinoa whole grain sample in three steps, and each time the date powder is quickly stirred after being added to avoid moisture absorption and caking; and 20% of the total mass of the sample is added to the date powder and stirred to prepare a mixture; S4, product preparation: the prepared mixture is fed into a double-screw extrusion puffing device, the feeding speed is 23 Hz, the temperature of the eight regions of the double screw is 35.5℃, 33℃, 40℃, 60℃, 71℃, 93℃, 77℃, and 74℃, respectively, the cutting speed is 40 Hz, the cut samples are subjected to hot air drying, the drying temperature is 60-70℃, the drying time is 1-1.5 h, the air speed is 1.2 m / s, and the dried samples are naturally cooled to obtain red date flavored quinoa whole grain instant rice; S5, packaging and finished product: the prepared red date flavored quinoa whole grain instant rice is vacuum packaged, labeled, and a finished product is obtained; before vacuum packaging, a mixed gas of nitrogen, carbon dioxide, and oxygen in a volume ratio of 7:2:1 is filled into the package. In the S1, the cleaning solution used for ultrasonic cleaning is a mixed aqueous solution containing 0.1%-0.2% baking soda and 0.05%-0.1% edible salt. In the S2, before air explosion puffing, the red date slices are pretreated by being soaked in a mixed solution containing 0.5%-1% vitamin C and 0.2%-0.5% citric acid for 10-15 minutes. In the S2, the mixed solution containing vitamin C and citric acid used for pretreatment further contains 0.1%-0.3% chitosan. ​ ​ ​ 3. The preparation method of the instant red date flavored quinoa whole grain rice snack according to claim 2, characterized in that: ​ 4. The preparation method of the instant red date flavored quinoa whole grain rice snack according to claim 2, characterized in that: ​ 5. The preparation method of a jujube-flavored quinoa whole grain instant rice according to claim 4, characterized in that: ​ 6. The preparation method of the instant red date flavored quinoa whole grain rice snack according to claim 2, characterized in that: In the S3, the preparation method of the natural plant extract flavor enhancer is as follows: grinding cinnamon, clove and licorice respectively, then passing through a 100-120 mesh sieve, then mixing uniformly according to a mass ratio of 2:1:1, adding an ethanol solution with a volume fraction of 70%-80% in an amount of 5-8 times the mass of the mixed powder, refluxing extraction at 50-60℃ for 2-3 hours, filtering, then reducing the pressure to concentrate the filtrate to one fifth to one fourth of the original volume to obtain a concentrated solution, then spray drying the concentrated solution to obtain the powder-like flavor enhancer.

7. The preparation method of a jujube-flavored quinoa whole grain instant rice according to claim 2, characterized in that: In the S3, when the drinking water is added for blending, 0.1%-0.2% of the natural plant extract is added as the flavor enhancer, the natural plant extract is a mixture of cinnamon extract, clove extract and licorice extract in a mass ratio of 2:1:

1.

8. The preparation method of the red date flavored quinoa whole grain instant rice of claim 2, characterized in that: In the S4, during the hot air drying process, a segmented drying process is adopted, first drying at 60-65℃ for 0.5-0.8h to quickly evaporate the water on the surface of the sample to form a thin and dense dry shell layer; then increasing the temperature to 65-70℃ for the remaining drying time to ensure that the water in the sample is fully removed.

9. The preparation method of a jujube-flavored quinoa whole grain instant rice according to claim 2, characterized in that: In the S5, the mixed gas filled in the package is purified before being filled in to remove impurities and harmful gases, ensuring the purity of the gas filled in the package; at the same time, the packaging material is a multilayer composite material with high barrier property, the multilayer composite material is composed of a polyethylene layer, an aluminum foil layer and a polyester layer.

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