CN113951440A - Processing technology of instant crisp quinoa - Google Patents
Processing technology of instant crisp quinoa Download PDFInfo
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- CN113951440A CN113951440A CN202111241508.7A CN202111241508A CN113951440A CN 113951440 A CN113951440 A CN 113951440A CN 202111241508 A CN202111241508 A CN 202111241508A CN 113951440 A CN113951440 A CN 113951440A
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing technology of instant crisp chenopodium quinoa, raw materials comprise chenopodium quinoa, single chenopodium quinoa or chenopodium quinoa and red chenopodium quinoa or prepared in an equivalent manner, and then the original instant crisp chenopodium quinoa is prepared by the processes of soaking sterilization, saponin removal, rehydration, baking, coloring, spreading and cooling and the like, and also the five-flavor instant crisp chenopodium quinoa can be prepared by adding anise, cassia bark, fennel, pepper and salt as seasonings. The instant crispy chenopodium quinoa is prepared by adopting a special process flow based on the research and development of a visual chenopodium quinoa, has aromatic cereal flavor, unique taste and crisp and refreshing taste, and retains the original cereal characteristics and visibility of the chenopodium quinoa. Meanwhile, the loss of nutrient components and functional components of the quinoa caused by crushing processing is greatly reduced. The quinoa food can be used as a coating of foods such as cereal bars and the like, can also be used as an ingredient of western food, can also be used as a leisure instant snack, fills up the market blank, and enriches the variety and taste of the quinoa food.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a processing technology of instant crispy quinoa.
Background
Chenopodium quinoa belongs to dicotyledonous Chenopodiaceae, is a food crop originally produced in Andes mountain range, and has a history of eating for thousands of years. Chenopodium quinoa is rich in various high-quality proteins, the amino acid composition of the Chenopodium quinoa is close to that of amino acid required by human bodies, and the protein content of Chenopodium quinoa grains is higher than that of other grains. The Qinghai Chenopodium quinoa is mostly planted in drought-tolerant and saline-alkali-tolerant areas, Chenopodium quinoa seeds contain rich mineral substances and vitamins, the contents of calcium, magnesium and zinc are obviously higher than those of wheat, corn, rice, barley and oat, and the Chenopodium quinoa seeds also contain bioactive substances beneficial to human bodies. Therefore, the quinoa is considered as the only vegetal food which can meet all the essential amino acids of human beings by the food and agriculture organization of the united nations, and the quinoa is recommended to be used as the most suitable total nutrient food for the human beings.
The quinoa grains also contain abundant polyphenol substances, can effectively prevent cardiovascular diseases, has the effects of oxidation resistance, antibiosis, tumor resistance, cancer resistance and the like, and can play an important role in the aspect of protecting the health of human bodies. Quinoa has low sugar and low calorie, has good prevention and treatment effects on hypertension, hyperglycemia, hyperlipidemia and the like, and is an ideal food for people with hypertension, hyperglycemia and hyperlipidemia, obese people and diabetic patients. At present, research on quinoa in China starts late, Qinghai is the biggest quinoa planting area in China, fine and deep processing research is less, quinoa products are developed at a primary stage, quinoa flour, biscuits added with quinoa flour, noodles, bread, puffed food and the like are mainly used, the quinoa products are single, and the quinoa products are only processed and utilized in a single color, so that comprehensive development and application of the quinoa products are not facilitated, meanwhile, the varieties and the taste of the quinoa products are monotonous, and the requirements of people on increasingly rich varieties and taste are difficult to meet.
Disclosure of Invention
The invention aims to solve the technical problem of the prior art, and provides a processing technology of instant crisp chenopodium quinoa with more abundant raw material compositions, unique taste, crisp and refreshing taste, original grain characteristics and visibility of chenopodium quinoa, and greatly reduced loss of nutrient components and functional components caused by crushing processing of chenopodium quinoa.
In order to solve the technical problems, the invention adopts the following technical scheme: the raw materials comprise quinoa, and are characterized in that: the method comprises the following steps of (1),
(1) soaking and sterilizing:
1) soaking and sterilizing quinoa by adopting a food-grade chlorine dioxide effervescent tablet, wherein the soaking and sterilizing time is 5-10 minutes;
2) the ratio of quinoa to the soaking water amount is 1: 2, adding one effervescent tablet of 1g into every 5-10 kg of quinoa according to the dosage of the effervescent tablets;
(2) removing saponin: cleaning quinoa three times by using a turbine washing machine, and dehydrating after each cleaning, wherein the cleaning time is 3-5 minutes;
(3) rehydration: rehydrating the quinoa with the saponin removed, adding purified water which is 1-2 times of the weight of the quinoa for soaking, and dehydrating after soaking for at least 40 minutes to remove excessive moisture on the surface of the quinoa;
(4) baking:
1) adjusting the temperature of the roasting machine to 160-180 ℃ and preheating for 20 min;
2) putting the quinoa into a roasting machine, controlling the temperature to be 180 ℃, and roasting for 30-40 min;
3) coloring: regulating the temperature to 200-220 ℃ for coloring for 5-10 minutes;
(5) spreading for cooling: and (4) placing the quinoa in a cold air cooler for spreading for cooling, and cooling to normal temperature.
Preferably, the quinoa is white quinoa, so that the original instant crispy quinoa is prepared.
Or, the quinoa adopts white quinoa and red quinoa, and the proportion of the white quinoa and the red quinoa is 2: 1, preparing the original instant crisp quinoa.
Or, the quinoa adopts white quinoa, red quinoa and black quinoa, and the proportion of the white quinoa, the red quinoa and the black quinoa is 1: 1: 1, preparing the original instant crisp quinoa.
Preferably, the quinoa is white quinoa, star anise, cassia bark, common fennel fruit, pepper and salt are added to serve as seasonings, the addition amount of the quinoa is 1kg, 2-4 g of star anise, 0.5-2.5 g of cassia bark, 0.5-2.5 g of common fennel fruit, 0.5-2 g of pepper and 20-40 g of salt are added, and the seasonings and the quinoa are added into a roasting machine during roasting, so that the five-flavor instant crispy quinoa is prepared.
Or, the quinoa adopts white quinoa and red quinoa, and the weight ratio of the white quinoa to the red quinoa is 2: 1, adding star anise, cassia bark, fennel, pepper and salt as seasonings, adding 1kg of white quinoa with 2-4 g of star anise, 0.5-2.5 g of cassia bark, 0.5-2.5 g of fennel, 0.5-2 g of pepper and 20-40 g of salt, and adding the seasonings and the quinoa into a roasting machine during baking to prepare the spiced instant crisp quinoa.
Or, the quinoa is white quinoa, red quinoa and black quinoa, and the weight of the white quinoa, the red quinoa and the black quinoa is 1: 1: 1, adding star anise, cassia bark, fennel, pepper and salt as seasonings, adding 1kg of white quinoa with 2-4 g of star anise, 0.5-2.5 g of cassia bark, 0.5-2.5 g of fennel, 0.5-2 g of pepper and 20-40 g of salt, and adding the seasonings and the quinoa into a roasting machine during baking to prepare the spiced instant crisp quinoa.
The instant crispy chenopodium quinoa is prepared by adopting a special process flow based on the research and development of a visual chenopodium quinoa, has aromatic cereal flavor, unique taste and crisp and refreshing taste, and retains the original cereal characteristics and visibility of the chenopodium quinoa. Meanwhile, the loss of nutrient components and functional components of the quinoa caused by crushing processing is greatly reduced. The quinoa food can be used as a coating of foods such as cereal bars and the like, can also be used as an ingredient of western food, can also be used as a leisure instant snack, fills up the market blank, and enriches the variety and taste of the quinoa food.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The invention is further illustrated by the following specific examples in conjunction with fig. 1:
example 1, all quinoa was used, and the procedure was as follows,
(1) soaking and sterilizing:
1) soaking and sterilizing quinoa by adopting a food-grade chlorine dioxide effervescent tablet, wherein the soaking and sterilizing time is 5-10 minutes;
2) the ratio of quinoa to the soaking water amount is 1: 2, adding 1g of effervescent tablets into every 5-10 kg (for example, 5 kg) of quinoa according to the dosage of the effervescent tablets;
(2) removing saponin: cleaning quinoa three times by using a turbine washing machine, and dehydrating after each cleaning, wherein the cleaning time is 3-5 minutes;
(3) rehydration: rehydrating the quinoa with the saponin removed, adding purified water which is 1-2 times of the weight of the quinoa for soaking, and dehydrating after soaking for at least 40 minutes to remove excessive moisture on the surface of the quinoa;
(4) baking:
1) adjusting the temperature of the roasting machine to 160-180 ℃ and preheating for 20 min;
2) putting the quinoa into a roasting machine, controlling the temperature to be 180 ℃, and roasting for 30-40 min;
3) coloring: regulating the temperature to 200-220 ℃ for coloring for 5-10 minutes;
(5) spreading for cooling: and (3) placing the chenopodium quinoa linn in a cold air type cooling machine for spreading for cooling, and cooling to normal temperature to obtain the original-taste instant crisp chenopodium quinoa linn.
Example 2, the difference from example 1 is that white quinoa and red quinoa are used as raw materials, and the ratio of the white quinoa to the red quinoa is 2: 1, preparing the original instant crisp quinoa.
Example 3 is different from example 1 in that the raw materials are white quinoa, red quinoa and black quinoa, and the ratio of the white quinoa, the red quinoa and the black quinoa is 1: 1: 1, preparing the original instant crisp quinoa.
Example 4 is different from example 1 in that quinoa is used as a raw material, 3g of anise, 0.5g of cassia, 0.5g of fennel, 0.5g of pepper and 20g of salt are added as seasonings to 1kg of quinoa, and the seasonings are added into a roasting machine together with the quinoa during roasting to prepare the five-flavor instant crispy quinoa.
Example 5 differs from example 4 in that the raw materials used were quinoa and quinoa in a ratio of 2: 1, adding 3g of star anise, 1.5g of cassia bark, 1g of fennel, 0.8g of pepper and 30g of salt into 1kg of quinoa wheat, and preparing the spiced instant crispy quinoa.
Example 6 is different from example 4 in that the white quinoa, the red quinoa and the black quinoa are used as raw materials, and the ratio of the white quinoa to the red quinoa to the black quinoa is 1: 1: 1, simultaneously adding 4g of star anise, 2.5g of cassia bark, 2.5g of fennel, 2g of pepper and 40g of salt into 1kg of quinoa wheat to obtain the five-flavor instant crispy quinoa wheat.
The present invention has been described in detail, and it should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
Claims (7)
1. The processing technology of the instant crisp quinoa comprises the raw materials of the quinoa, and is characterized in that: the method comprises the following steps of (1),
(1) soaking and sterilizing:
1) soaking and sterilizing quinoa by adopting a food-grade chlorine dioxide effervescent tablet, wherein the soaking and sterilizing time is 5-10 minutes;
2) the ratio of quinoa to the soaking water amount is 1: 2, adding one effervescent tablet of 1g into every 5-10 kg of quinoa according to the dosage of the effervescent tablets;
(2) removing saponin: cleaning quinoa three times by using a turbine washing machine, and dehydrating after each cleaning, wherein the cleaning time is 3-5 minutes;
(3) rehydration: rehydrating the quinoa with the saponin removed, adding purified water which is 1-2 times of the weight of the quinoa for soaking, and dehydrating after soaking for at least 40 minutes to remove excessive moisture on the surface of the quinoa;
(4) baking:
1) adjusting the temperature of the roasting machine to 160-180 ℃ and preheating for 20 min;
2) putting the quinoa into a roasting machine, controlling the temperature to be 180 ℃, and roasting for 30-40 min;
3) coloring: regulating the temperature to 200-220 ℃ for coloring for 5-10 minutes;
(5) spreading for cooling: and (4) placing the quinoa in a cold air cooler for spreading for cooling, and cooling to normal temperature.
2. The processing technology of the instant crispy quinoa according to claim 1, characterized by comprising the following steps: the quinoa is completely white quinoa, so that the original instant crispy quinoa is prepared.
3. The processing technology of the instant crispy quinoa according to claim 1, characterized by comprising the following steps: the quinoa adopts white quinoa and red quinoa, and the proportion of the white quinoa and the red quinoa is 2: 1, preparing the original instant crisp quinoa.
4. The processing technology of the instant crispy quinoa according to claim 1, characterized by comprising the following steps: the quinoa adopts white quinoa, red quinoa and black quinoa, and the proportion of the white quinoa, the red quinoa and the black quinoa is 1: 1: 1, preparing the original instant crisp quinoa.
5. The processing technology of the instant crispy quinoa according to claim 1, characterized by comprising the following steps: the quinoa is prepared by adopting quinoa, adding star anise, cassia bark, fennel, pepper and salt as seasonings, adding 1kg of quinoa with 2-4 g of star anise, 0.5-2.5 g of cassia bark, 0.5-2.5 g of fennel, 0.5-2 g of pepper and 20-40 g of salt, and adding the seasonings and the quinoa into a roasting machine during roasting to prepare the five-flavor instant crisp quinoa.
6. The processing technology of the instant crispy quinoa according to claim 1, characterized by comprising the following steps: the quinoa is prepared from white quinoa and red quinoa in a weight ratio of 2: 1, adding star anise, cassia bark, fennel, pepper and salt as seasonings, adding 1kg of white quinoa with 2-4 g of star anise, 0.5-2.5 g of cassia bark, 0.5-2.5 g of fennel, 0.5-2 g of pepper and 20-40 g of salt, and adding the seasonings and the quinoa into a roasting machine during baking to prepare the spiced instant crisp quinoa.
7. The processing technology of the instant crispy quinoa according to claim 1, characterized by comprising the following steps: the quinoa is prepared from white quinoa, red quinoa and black quinoa, and the weight of the white quinoa, the red quinoa and the black quinoa is 1: 1: 1, adding star anise, cassia bark, fennel, pepper and salt as seasonings, adding 1kg of white quinoa with 2-4 g of star anise, 0.5-2.5 g of cassia bark, 0.5-2.5 g of fennel, 0.5-2 g of pepper and 20-40 g of salt, and adding the seasonings and the quinoa into a roasting machine during baking to prepare the spiced instant crisp quinoa.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304362A (en) * | 2022-01-24 | 2022-04-12 | 安徽燕之坊食品有限公司 | Quinoa instant cereal bar and processing technology thereof |
| CN115486507A (en) * | 2022-08-11 | 2022-12-20 | 青海省轻工业研究所有限责任公司 | Common turnip and quinoa compound solid beverage and preparation method thereof |
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Application publication date: 20220121 |