CN107712190A - A kind of preparation method for bakeing curing quinoa tea - Google Patents
A kind of preparation method for bakeing curing quinoa tea Download PDFInfo
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- CN107712190A CN107712190A CN201711003263.8A CN201711003263A CN107712190A CN 107712190 A CN107712190 A CN 107712190A CN 201711003263 A CN201711003263 A CN 201711003263A CN 107712190 A CN107712190 A CN 107712190A
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- quinoa
- temperature
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- bakeing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to a kind of preparation method for bakeing curing quinoa tea, comprise the following steps：Select raw material：The quinoa that need to be processed is chosen, removes debris, Shi Li, micro- flat particle；Bakee：Quinoa is weighed in units of 15kg, is put into temperature-controlled and the totally enclosed type baking pan of time；Quinoa bakee it is ripe after, product is put into cool disk and is placed on cool frame, in the case where temperature is 24 DEG C or so and stuffy environment, is set to normal temperature the quinoa tea for bakeing ripe is cool.The preparation method of the baking curing quinoa tea of the present invention, in the case where keeping relative constant temperature, farthest retains the nutritional ingredient of quinoa.
Description
Technical field
The present invention relates to food processing and production technical field, and in particular to a kind of preparation method for bakeing curing quinoa tea.
Background technology
Nowadays the quality of life of the people increasingly improves, and people produce very big to the bioactivity and nutritive value of raw-food material
Interest, and quinoa is numerous in variety, aboundresources, is caused in recent years with its high nutritive value and a variety of value of exploiting and utilizing
The common concern of people, quinoa are liked as a kind of " healthy food " by people.
Quinoa tea in the market during sauting, due to particle is small, by thermo-responsive, it is bad grasp it is constant
Temperature.Conventional method is to be fried or heated using open high temperature expanded, is easily lost in a large amount of nutritional ingredients, especially expanded
Fragrance all distributes afterwards, while serious intolerant to bubble, nutrition leak.The aloof from politics and material pursuits portal website of Food Co., Ltd in Shanxi in August, 2014
The relevant information of part issue on the 9th claims, the method for production of bitter tall tea：" it is a kind of be exactly direct constant high temperature under fry, such case by
It is higher in temperature, easily it is lost in substantial amounts of nutritional ingredient.It is another fairly simple, be exactly expanded, be with puffed rice principle as
, by the material temperature-pressure containing starch, then stop temperature-pressure suddenly, it is expanded rapidly.Bulking process production
Full embryonic type tartary buckwheat tea, particle is big, expanded to produce many tiny holes, so that the fragrance of bitter buckwheat can all give out
Come, but simultaneously also intolerant to bubble, nutrition leak is than more serious ".
The content of the invention
For the above situation, it is an object of the invention to provide a kind of preparation method for bakeing curing quinoa tea, is keeping phase
To under constant temperature, farthest retaining the nutritional ingredient of quinoa.
The present invention is a kind of preparation method for bakeing curing quinoa tea, is comprised the following steps：
（1）Select raw material：The quinoa that need to be processed is chosen, removes debris, Shi Li, micro- flat particle；Particle requirement particle diameter >=1.4mm with
On, it is visible by naked eyes exogenous impurity, destone rate is up to more than 99%；Per kilogram raw material moisture≤8%；
（2）Bakee：Quinoa is weighed in units of 15kg, is put into temperature-controlled and the totally enclosed type baking pan of time, according to grinding
Study carefully the Various Seasonal climate change scenario of grasp, workshop temperature it is constant be 24 DEG C, stoving temperature be 160-190 DEG C, when
Between be 29-36 minutes, baking is turned over and is set to uniform velocity, 26 turns per minute；
（3）After quinoa baking is ripe, product is put into cool disk and is placed on cool frame, is 24 DEG C or so and nonventilated environment in temperature
Under, ripe quinoa tea is cool to be set to normal temperature bakeing, and using particle diameter in >=1.4mm is again afterwards standard sieving, final recleaner flotation
It is pre-packaged to go out finished product, PET tanks are dispensed in units of 90g, the sealing of aluminum easy open cover, quinoa tea of the invention are made.
Preferably, the stoving temperature of the baking pan and time are that spring temperature is 180 DEG C, and the time is 31-33 minutes, the summer
Its temperature is 160 DEG C, and the time be 29-31 minutes, and autumn temperature is 170 DEG C, and the time is 30-32 minutes, winter temperature 190
DEG C, the time is 34-36 minutes, and the complete nutrition ingredients and fragrance for reducing quinoa to greatest extent are lost in.
The quinoa tea of the inventive method production remains the complete nutrition ingredients and its unique mellowness of quinoa, can improve human body
Immunity, blood lipid-reducing blood sugar-decreasing, enhancing function, weight-reducing, regulation hormone, suitable for all colonies.For hypertension, diabetes,
High fat of blood, heart disease chronic diseases, and the special constitution such as infant, pregnant and lying-in women, children, student, the elderly and life are not advised
The great effect of rule crowd.
The quinoa tea of the present invention is different from now open frying production method, reduces the full nutrition of quinoa to greatest extent
Composition and fragrance are lost in, and its unique mellowness mouthfeel is also welcome by wide tongue consumer.
In order to further verify that the preparation method nutrient loss of the present invention is less, enter with the nutriment in former quinoa
Detection of having gone contrasts, comparing result such as following table：
From above-mentioned quinoa tea compared with the assay of raw material quinoa, using the inventive method produce quinoa tea, to greatest extent
Ground remains the complete nutrition ingredients of quinoa, while its unique mellowness mouthfeel is also welcome by consumers in general.
Embodiment
Embodiment 1
A kind of preparation method for bakeing curing quinoa tea, comprises the following steps：
（1）Select raw material：The quinoa that need to be processed is chosen, removes debris, Shi Li, micro- flat particle；Particle requirement particle diameter >=1.4mm with
On, it is visible by naked eyes exogenous impurity, destone rate is up to more than 99%；Per kilogram raw material moisture≤8%；
（2）Bakee：Quinoa is weighed in units of 15kg, is put into temperature-controlled and the totally enclosed type baking pan of time, according to grinding
Study carefully the Various Seasonal climate change scenario of grasp, workshop temperature it is constant be 24 DEG C, stoving temperature be 160-190 DEG C, when
Between be 29-36 minutes, baking is turned over and is set to uniform velocity, 26 turns per minute；
（3）After quinoa baking is ripe, product is put into cool disk and is placed on cool frame, is 24 DEG C or so and nonventilated environment in temperature
Under, ripe quinoa tea is cool to be set to normal temperature bakeing, and using particle diameter in >=1.4mm is again afterwards standard sieving, final recleaner flotation
It is pre-packaged to go out finished product, PET tanks are dispensed in units of 90g, the sealing of aluminum easy open cover, quinoa tea of the invention are made.
Embodiment 2
A kind of preparation method for bakeing curing quinoa tea, comprises the following steps：
（1）Select raw material：The quinoa that need to be processed is chosen, removes debris, Shi Li, micro- flat particle；Particle requirement particle diameter >=1.4mm with
On, it is visible by naked eyes exogenous impurity, destone rate is up to more than 99%；Per kilogram raw material moisture≤8%；
（2）Bakee：Quinoa is weighed in units of 15kg, is put into temperature-controlled and the totally enclosed type baking pan of time, spring sets
Temperature is put as 180 DEG C, the bakings time be 31-33 minutes, and summer setting temperature is 160 DEG C, and the baking time is 29-31 minutes, the autumn
It is 170 DEG C that it, which sets temperature, and the baking time is 30-32 minutes, and it is 190 DEG C that winter, which sets temperature, bakees the time as 34-36 points
Clock；
（3）After quinoa baking is ripe, product is put into cool disk and is placed on cool frame, is 24 DEG C or so and nonventilated environment in temperature
Under, ripe quinoa tea is cool to be set to normal temperature bakeing, and using particle diameter in >=1.4mm is again afterwards standard sieving, final recleaner flotation
It is pre-packaged to go out finished product, PET tanks are dispensed in units of 90g, the sealing of aluminum easy open cover, quinoa tea of the invention are made.
Claims (2)
1. a kind of preparation method for bakeing curing quinoa tea, it is characterised in that comprise the following steps：
（1）Select raw material：The quinoa that need to be processed is chosen, removes debris, Shi Li, micro- flat particle；Particle requirement particle diameter >=1.4mm with
On, it is visible by naked eyes exogenous impurity, destone rate is up to more than 99%；Per kilogram raw material moisture≤8%；
（2）Bakee：Quinoa is weighed in units of 15kg, is put into temperature-controlled and the totally enclosed type baking pan of time, according to grinding
Study carefully the Various Seasonal climate change scenario of grasp, workshop temperature it is constant be 24 DEG C, stoving temperature be 160-190 DEG C, when
Between be 29-36 minutes, baking is turned over and is set to uniform velocity, 26 turns per minute；
（3）After quinoa baking is ripe, product is put into cool disk and is placed on cool frame, is 24 DEG C or so and nonventilated environment in temperature
Under, ripe quinoa tea is cool to be set to normal temperature bakeing, then using particle diameter in >=1.4mm is standard sieving, and final recleaner flotation goes out into
Product are pre-packaged, and PET tanks are dispensed in units of 90g, the sealing of aluminum easy open cover, quinoa tea of the invention are made.
2. the preparation method according to claim 1 for bakeing curing quinoa tea, it is characterised in that the baking of the baking pan
Temperature and time is that spring temperature is 180 DEG C, and the time is 31-33 minutes, and summer temperature is 160 DEG C, and the time is 29-31 minutes,
Autumn temperature is 170 DEG C, and the time is 30-32 minutes, and winter temperature is 190 DEG C, and the time is 34-36 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711003263.8A CN107712190A (en) | 2017-10-24 | 2017-10-24 | A kind of preparation method for bakeing curing quinoa tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711003263.8A CN107712190A (en) | 2017-10-24 | 2017-10-24 | A kind of preparation method for bakeing curing quinoa tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712190A true CN107712190A (en) | 2018-02-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711003263.8A Pending CN107712190A (en) | 2017-10-24 | 2017-10-24 | A kind of preparation method for bakeing curing quinoa tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782907A (en) * | 2018-09-04 | 2018-11-13 | 吉林农业大学 | A kind of quinoa green tea and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5515784A (en) * | 1978-07-24 | 1980-02-04 | Nitsukoku Seifun Kk | Preparation of food and drink from buckwheat |
| CN101755958A (en) * | 2008-11-14 | 2010-06-30 | 宋岩 | Red bean tea |
| CN103444951A (en) * | 2013-08-22 | 2013-12-18 | 石庆军 | Mung bean particle tea and production method thereof |
| CN104431172A (en) * | 2014-12-03 | 2015-03-25 | 盘县金植园中药材种植农民专业合作社 | Production method of oat tea |
| CN105410260A (en) * | 2014-10-27 | 2016-03-23 | 吉林博大东方藜麦发展有限公司 | Chenopodium quinoa willd tea and preparation method thereof |
| KR20170065173A (en) * | 2015-12-03 | 2017-06-13 | 한선영 | manufacture method and A composition of lemon quinoa tea |
-
2017
- 2017-10-24 CN CN201711003263.8A patent/CN107712190A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5515784A (en) * | 1978-07-24 | 1980-02-04 | Nitsukoku Seifun Kk | Preparation of food and drink from buckwheat |
| CN101755958A (en) * | 2008-11-14 | 2010-06-30 | 宋岩 | Red bean tea |
| CN103444951A (en) * | 2013-08-22 | 2013-12-18 | 石庆军 | Mung bean particle tea and production method thereof |
| CN105410260A (en) * | 2014-10-27 | 2016-03-23 | 吉林博大东方藜麦发展有限公司 | Chenopodium quinoa willd tea and preparation method thereof |
| CN104431172A (en) * | 2014-12-03 | 2015-03-25 | 盘县金植园中药材种植农民专业合作社 | Production method of oat tea |
| KR20170065173A (en) * | 2015-12-03 | 2017-06-13 | 한선영 | manufacture method and A composition of lemon quinoa tea |
Non-Patent Citations (2)
| Title |
|---|
| 天藜藜麦的博客: ""藜麦茶-好处多多"", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_88F383F5010117N2.HTML》 * |
| 栗书河等主编: "《餐饮运营管理》", 31 January 2017, 北京：中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782907A (en) * | 2018-09-04 | 2018-11-13 | 吉林农业大学 | A kind of quinoa green tea and preparation method thereof |
| CN108782907B (en) * | 2018-09-04 | 2021-05-14 | 吉林农业大学 | Chenopodium quinoa willd green tea and preparation method thereof |
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Application publication date: 20180223 |
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