CN105231196B - The preparation method of quinoa fruit squash - Google Patents
The preparation method of quinoa fruit squash Download PDFInfo
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- CN105231196B CN105231196B CN201510553930.4A CN201510553930A CN105231196B CN 105231196 B CN105231196 B CN 105231196B CN 201510553930 A CN201510553930 A CN 201510553930A CN 105231196 B CN105231196 B CN 105231196B
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- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 108
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 85
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 24
- 235000009852 Cucurbita pepo Nutrition 0.000 title claims abstract description 24
- 235000020354 squash Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000001980 Cucurbita pepo Species 0.000 title abstract 5
- 238000001035 drying Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 13
- 238000005360 mashing Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000007872 degassing Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims abstract description 8
- 235000015203 fruit juice Nutrition 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 240000004244 Cucurbita moschata Species 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000012535 impurity Substances 0.000 claims description 11
- 239000012266 salt solution Substances 0.000 claims description 11
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 239000004677 Nylon Substances 0.000 claims description 10
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- 238000007254 oxidation reaction Methods 0.000 claims description 10
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 240000000111 Saccharum officinarum Species 0.000 claims description 5
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 230000006837 decompression Effects 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 244000141359 Malus pumila Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 230000035764 nutrition Effects 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
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- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 14
- 230000000694 effects Effects 0.000 description 7
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000002124 endocrine Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 229910052748 manganese Inorganic materials 0.000 description 2
- 239000011572 manganese Substances 0.000 description 2
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 2
- 229910052753 mercury Inorganic materials 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 241000554155 Andes Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 235000009344 Chenopodium album Nutrition 0.000 description 1
- 240000006122 Chenopodium album Species 0.000 description 1
- 235000015493 Chenopodium quinoa Nutrition 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- JLQUFIHWVLZVTJ-UHFFFAOYSA-N carbosulfan Chemical compound CCCCN(CCCC)SN(C)C(=O)OC1=CC=CC2=C1OC(C)(C)C2 JLQUFIHWVLZVTJ-UHFFFAOYSA-N 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention is a kind of preparation method of quinoa fruit squash, belongs to food processing technology field.Specific method is：By the selected soaking and washing of quinoa, beater mashing is put into after drying curing, takes 50% quinoa slurries to add in deployed fruit liquid, by processes such as degassing, homogeneous, sterilizations, prepares the fruit squash with quinoa flavor.Quinoa fruit squash of the present invention meets the food-safe mankind, healthy, nutrition, natural demand, the nutrition of the unique flavor of existing quinoa and apple, instant again, multiple tastes, it is adapted to large-scale industrial production, reduce the processing link of quinoa, quality and the nutrition of quinoa can be maintained to greatest extent.Process of the present invention is simple, and the quinoa fruit squash of production, Mai Xiang is tasty, instant, is suitable for mass consumption, it will as the fashion health drink of the supreme arrogance of a person with great power.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of preparation method of quinoa fruit squash.
Background technology
Quinoa（Scientific name：Chenopodium quinoa willd）South America andes region is originated in, is print plus original inhabitants
The main conventional food of resident.Quinoa, mainly eat its seed.Shape of the seed is in oblateness, and size and millet are close, and color is then
There are milky, milk yellow, bluish violet
Etc. a variety of.Seed nutritional value is high, and mineral matter, the vitamin contained enriches, and protein is rice more than 2 times,
The lysine especially lacked containing general cereal, can be as the space food of the substitute of the grains such as rice, and astronaut
One of.
The conventional nutrients analysis (%) of quinoa:Protein accounts for 15. 8%, starch 52%, sugar 3.2%, fat 6%, meals
Eat fiber 7.0%.And other nutritional ingredients containing the grade of saponin(e 2.5%.Many kinds of quinoa contain high-quality or complete protein
Plant food, its endosperm accounts for the 68% of seed, and has nutritional activities.Its protein content is up to 16%~22% (ox
Meat 20%), quality is suitable with milk powder and meat, rich in several amino acids, wherein having 9 kinds of amino acid, ratio necessary to human body to fit
When and be easy to absorb, be especially enriched in the mineral matter such as the lysine lacked in other plant, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium and manganese
Nutritional ingredient, content is higher, cholesterol level 0, is low fat without seitan, low in calories（305kcal/100g）Cereal.
Calcium content in apple enriches than general fruit, contributes to metabolism to fall internal excess salt.The metabolizable heat of malic acid
Amount, prevents LBSO.As for soluble fiber pectin, can solve constipation.Pectin can also promote lead in intestines and stomach, mercury,
The discharge of manganese, body blood sugar level is adjusted, prevents the rapid drawdown that rises sharply of blood glucose.Both quinoa and apple combine, and can strengthen body work(
Constitution, can be repaired, immune and endocrine is adjusted, improves the work(such as physical stress ability, prevention disease, anticancer, fat-reducing, auxiliary treatment
Effect, eats suitable for all colonies, particularly suitable for hyperglycaemia, hypertension, high fat of blood, heart disease chronic diseases, and it is infant, pregnant
The special constitution crowd such as puerpera, children, student, the elderly.
The content of the invention
The invention aims to provide a kind of preparation method of quinoa fruit squash, the quinoa pulp being prepared is drunk
Expect the nutrition of the unique flavor of existing quinoa and apple, and instant.
The present invention is achieved through the following technical solutions：
A kind of preparation method of quinoa fruit squash, including quinoa impurity elimination cleaning, quinoa drying curing, quinoa mashing, choosing
Fruit, wash fruit, peeling, stripping and slicing, precook, crush, being beaten, filtering, allocating, deaerating, mixing, homogeneous, sterilization, sealing, packaging and warehousing
Etc. process, comprise the following steps that：
1）Quinoa impurity elimination is cleaned：Screening high-quality quinoa, and eluriated repeatedly with clear water（At least 3 times）, to remove in quinoa
Dust, impurity；
2）Quinoa drying curing：Featured quinoa is put into fluid bed and carries out drying curing, drying temperature is 50 DEG C, when
Between be 50min；
3）Quinoa is beaten：The quinoa dried after curing is put into beater and carries out mashing processing, it is standby；
4）Select fruit:Choose the apple variety of suitable for making fruit squash（Marshal, Jin Guan, carbuncle etc.）, it is desirable to without corruption
It is rotten, ripe horizontal close to or up eating raw without disease pest, fruit maturity；
5）Wash fruit:Fruit surface dirt first is cleaned with clear water, then is soaked with the hydrochloric acid solution that mass concentration is 0.1%, it
After continue to be rinsed with clear water again；Effect with salt acid soak is the wax and agricultural chemicals on pericarp surface to be removed；
6）Peeling:After fruit decortication, immerse immediately in the salt solution that mass concentration is 1- 2%, be immersed in salt solution and mainly make
With being for color protection；
7）Stripping and slicing:Continue to immerse in the salt solution that mass concentration is 1-2% by fruit stripping and slicing, and by fruit block, carry out next
Rinsed 1-2 times with clear water before process；
8）Precook:Fruit block is precooked at a temperature of 90 DEG C 20- 25 minutes, is pulled out afterwards cold with cold water immediately after fruit block
But to room temperature；Wherein, temperature selects 90 DEG C, is in order to soften rapidly, and is cooled to room temperature with cold water immediately, be because
The reduction air that should be tried one's best in whole production process is mixed into raw material, prevents from changing colour；
9）Broken, mashing:Fruit block is further broken up into fritter, the beater for being 0.5-1.0mm with aperture is beaten achievement
Slurry, L-AA is added into pulp, the addition quality of L-AA is the 0.5% of pulp quality, to prevent oxidation；Fruit
After stripping and slicing, tissue exposes in atmosphere, under the catalysis of more phenolase product, it is easy to brown stain occurs, produces peculiar smell, and cause to seek
The loss formed point, therefore with the method for reducing ph, be to prevent that the brown stain of fruit squash from being the most frequently used method, experiment show plus
It is preferable for 0.5%L- ascorbic acid effects to enter amount；
10）Filtering:By pulp by 60 mesh nylon net filters, fiber larger in pulp and fruit block are removed；
11）Allotment:By the standard that pulp content in beverage is 20-50 %, warded off with sugarcane and allocated with citric acid, allocated
After good fruit juice is obtained with 100 mesh nylon net filters；It is because fruit squash refers to pulp or dense that pulp content, which selects 20-50 %,
The product that the modulation such as addition, liquid glucose, acid forms in contracting pulp, pulp content is not less than 300g/L in finished product；Multi-purpose height
Fruit more than the few meat of acid, juice modulates the product formed, and pulp content is not less than 200g/L in finished product；So the pulp of the present invention contains
Amount is allocated by pulp content for 20-50 %；
12）Degassing:Deployed fruit juice carries out decompression degassing, to mitigate the oxidation in process later；
13）Mixing：Take step 3）In the quinoa got ready starch and be added to and carry out being mixed to get quinoa in the fruit juice to have deaerated
Fruit juice, wherein, the addition quality of quinoa slurry is the 50% of juice quality；50% purpose is selected, applicants have found that：In order to not
Destroy on the basis of pulp juice taste, and if can is enough maximally maintained the foster mouthfeel of lamb's-quarters and nutrition, the addition of quinoa slurry
For juice quality 50% when, effect is optimal；
14）Homogeneous:Using high pressure homogenizer or colloid mill homogeneous, so that the further granular of pulp in quinoa fruit juice；
15）Sterilization：Quinoa fruit juice is put into vial, placed into microwave, carries out microwave disinfection, temperature is 80 DEG C,
Sterilizing time 3min；Generally, microwave disinfection temperature only wants 70 DEG C -105 DEG C, about 90-180 seconds time, but Shen
Research of asking someone shows：The prolonged method for disinfection of low temperature is suitably selected in this technique, and is killed by continuous optimization test
Effect is best when bacterium temperature is 80 DEG C, the time is 3min, can complete thoroughly to sterilize, and can farthest protects quinoa
And the quality of pulp；
16）Sealing, packaging and warehousing.
During traditional making and eating, quinoa has much edible form, but is made using quinoa with apple
Nutritious, instant quinoa fruit squash still belongs to the first time, and quinoa fruit squash of the present invention, overcomes after over cleaning cures
The characteristics of quinoa bitter, consumption difference, and work in-process, quinoa procedure is reduced as far as possible, more saves quinoa from damage
Nutrition, quinoa belong to easy food ripe, easy to digest, had the unique taste, and there is balanced extra-nutrition to act on, the calcium content in apple is rich
Richness, metabolism is contributed to fall internal excess salt.The metabolizable heat of malic acid, prevents LBSO.As for Soluble Fiber fruit
Glue, can solve constipation.Pectin can also promote the discharge of the lead, mercury, manganese in intestines and stomach, adjust body blood sugar level, prevent blood glucose
The rapid drawdown that rises sharply.Both quinoa and apple combine, and can strengthen body function, repair constitution, adjust immune and endocrine, raising machine
Body stress ability, prevention disease, anticancer, fat-reducing, auxiliary treatment and other effects, suitable for all colonies, particularly suitable for hyperglycaemia, high blood
Pressure, high fat of blood, heart disease chronic diseases, and the special constitution crowd such as infant, pregnant and lying-in women, children, student, the elderly.It is long
Phase eats, significant effect.
Still belonged to the first time because being combined making drink with apple using quinoa in the present invention, manufactured drink should be caused to have concurrently
The trophic function of quinoa and apple, cause the nutritional ingredient perfect adaptation of quinoa and apple again, so its preparation technology and system
Standby parameter has a great difficulty for applicant, applicant can only from from scratch during constantly explore and grind
Study carefully, just finally determine preparation technology and optimal preparation parameter by substantial amounts of theory analysis and continuous verification experimental verification, be
Applicant pays the result of creative work.Therefore, quinoa fruit squash of the present invention meet the mankind it is food-safe, it is healthy, battalion
Support, natural demand, the nutrition of the unique flavor of existing quinoa and apple, and instant, multiple tastes, it is adapted to extensive work
Industry produces, and reduces the processing link of quinoa, can maintain quality and the nutrition of quinoa to greatest extent.Process letter of the present invention
Single, the quinoa fruit squash of production, Mai Xiang is tasty, instant, is suitable for mass consumption, it will as the fashion of the supreme arrogance of a person with great power
Health drink.
Embodiment
Embodiment 1
A kind of preparation method of quinoa fruit squash, comprises the following steps：
1）Quinoa impurity elimination is cleaned：Screening high-quality quinoa, and eluriated with clear water repeatedly, to remove the dust in quinoa, impurity；
2）Quinoa drying curing：Featured quinoa is put into fluid bed and carries out drying curing, drying temperature is 50 DEG C, when
Between be 50min；
3）Quinoa is beaten：The quinoa dried after curing is put into beater and carries out mashing processing, it is standby；
4）Select fruit:Choose the apple variety of suitable for making fruit squash, it is desirable to which nothing is rotted, connect without disease pest, fruit maturity
It is near or reach and eat ripe level raw；
5）Wash fruit:Fruit surface dirt first is cleaned with clear water, then is soaked with 0.1% hydrochloric acid solution, continues to use again afterwards
Clear water rinses；
6）Peeling:After fruit decortication, immerse immediately in 2% salt solution；
7）Stripping and slicing:Continue to immerse in 1% salt solution by fruit stripping and slicing, and by fruit block, rinsed before carrying out subsequent processing with clear water
1-2 times；
8）Precook:Fruit block is precooked 25 minutes at a temperature of 90 DEG C, is cooled to immediately with cold water after pulling fruit block out afterwards
Room temperature；
9）Broken, mashing:Fruit block is further broken up into fritter, the beater for being 0.8mm with aperture is beaten into pulp,
L-AA is added into pulp, the addition quality of L-AA is the 0.5% of pulp quality, to prevent oxidation；
10）Filtering:By pulp by 60 mesh nylon net filters, fiber larger in pulp and fruit block are removed；
11）Allotment:By the standard that pulp content in beverage is 30 %, warded off with sugarcane and allocated with citric acid, after deployed
Fruit juice is obtained with 100 mesh nylon net filters；
12）Degassing:Deployed fruit juice carries out decompression degassing, to mitigate the oxidation in process later；
13）Mixing：Take step 3）In the quinoa got ready starch and be added to and carry out being mixed to get quinoa in the fruit juice to have deaerated
Fruit juice, wherein, the addition quality of quinoa slurry is the 50% of juice quality；
14）Homogeneous:Using high pressure homogenizer or colloid mill homogeneous, so that the further granular of pulp in quinoa fruit juice；
15）Sterilization：Quinoa fruit juice is put into vial, placed into microwave, carries out microwave disinfection, temperature is 80 DEG C,
Sterilizing time 3min；
16）Sealing, packaging and warehousing.
Embodiment 2
A kind of preparation method of quinoa fruit squash, comprises the following steps：
1）Quinoa impurity elimination is cleaned：Screening high-quality quinoa, and eluriated with clear water repeatedly, to remove the dust in quinoa, impurity；
2）Quinoa drying curing：Featured quinoa is put into fluid bed and carries out drying curing, drying temperature is 50 DEG C, when
Between be 50min；
3）Quinoa is beaten：The quinoa dried after curing is put into beater and carries out mashing processing, it is standby；
4）Select fruit:Choose the apple variety of suitable for making fruit squash, it is desirable to which nothing is rotted, connect without disease pest, fruit maturity
It is near or reach and eat ripe level raw；
5）Wash fruit:Fruit surface dirt first is cleaned with clear water, then is soaked with 0.1% hydrochloric acid solution, continues to use again afterwards
Clear water rinses；
6）Peeling:After fruit decortication, immerse immediately in 1% salt solution；
7）Stripping and slicing:Continue to immerse in 1.5% salt solution by fruit stripping and slicing, and by fruit block, floated before carrying out subsequent processing with clear water
Wash 1-2 times；
8）Precook:Fruit block is precooked 20 minutes at a temperature of 90 DEG C, is cooled to immediately with cold water after pulling fruit block out afterwards
Room temperature；
9）Broken, mashing:Fruit block is further broken up into fritter, the beater for being 0.5mm with aperture is beaten into pulp,
L-AA is added into pulp, the addition quality of L-AA is the 0.5% of pulp quality, to prevent oxidation；
10）Filtering:By pulp by 60 mesh nylon net filters, fiber larger in pulp and fruit block are removed；
11）Allotment:By the standard that pulp content in beverage is 50 %, warded off with sugarcane and allocated with citric acid, after deployed
Fruit juice is obtained with 100 mesh nylon net filters；
12）Degassing:Deployed fruit juice carries out decompression degassing, to mitigate the oxidation in process later；
13）Mixing：Take step 3）In the quinoa got ready starch and be added to and carry out being mixed to get quinoa in the fruit juice to have deaerated
Fruit juice, wherein, the addition quality of quinoa slurry is the 50% of juice quality；
14）Homogeneous:Using high pressure homogenizer or colloid mill homogeneous, so that the further granular of pulp in quinoa fruit juice；
15）Sterilization：Quinoa fruit juice is put into vial, placed into microwave, carries out microwave disinfection, temperature is 80 DEG C,
Sterilizing time 3min；
16）Sealing, packaging and warehousing.
Embodiment 3
A kind of preparation method of quinoa fruit squash, comprises the following steps：
1）Quinoa impurity elimination is cleaned：Screening high-quality quinoa, and eluriated with clear water repeatedly, to remove the dust in quinoa, impurity；
2）Quinoa drying curing：Featured quinoa is put into fluid bed and carries out drying curing, drying temperature is 50 DEG C, when
Between be 50min；
3）Quinoa is beaten：The quinoa dried after curing is put into beater and carries out mashing processing, it is standby；
4）Select fruit:Choose the apple variety of suitable for making fruit squash, it is desirable to which nothing is rotted, connect without disease pest, fruit maturity
It is near or reach and eat ripe level raw；
5）Wash fruit:Fruit surface dirt first is cleaned with clear water, then is soaked with 0.1% hydrochloric acid solution, continues to use again afterwards
Clear water rinses；
6）Peeling:After fruit decortication, immerse immediately in 1.5% salt solution；
7）Stripping and slicing:Continue to immerse in 2% salt solution by fruit stripping and slicing, and by fruit block, rinsed before carrying out subsequent processing with clear water
1-2 times；
8）Precook:Fruit block is precooked 23 minutes at a temperature of 90 DEG C, is cooled to immediately with cold water after pulling fruit block out afterwards
Room temperature；
9）Broken, mashing:Fruit block is further broken up into fritter, the beater for being 1.0mm with aperture is beaten into pulp,
L-AA is added into pulp, the addition quality of L-AA is the 0.5% of pulp quality, to prevent oxidation；
10）Filtering:By pulp by 60 mesh nylon net filters, fiber larger in pulp and fruit block are removed；
11）Allotment:By the standard that pulp content in beverage is 20%, warded off with sugarcane and allocated with citric acid, after deployed
Fruit juice is obtained with 100 mesh nylon net filters；
12）Degassing:Deployed fruit juice carries out decompression degassing, to mitigate the oxidation in process later；
13）Mixing：Take step 3）In the quinoa got ready starch and be added to and carry out being mixed to get quinoa in the fruit juice to have deaerated
Fruit juice, wherein, the addition quality of quinoa slurry is the 50% of juice quality；
14）Homogeneous:Using high pressure homogenizer or colloid mill homogeneous, so that the further granular of pulp in quinoa fruit juice；
15）Sterilization：Quinoa fruit juice is put into vial, placed into microwave, carries out microwave disinfection, temperature is 80 DEG C,
Sterilizing time 3min；
16）Sealing, packaging and warehousing.
Claims (1)
1. a kind of preparation method of quinoa fruit squash, it is characterised in that comprise the following steps：
1）Quinoa impurity elimination is cleaned：Screening high-quality quinoa, and eluriated with clear water repeatedly, to remove the dust in quinoa, impurity；
2）Quinoa drying curing：Featured quinoa is put into fluid bed and carries out drying curing, drying temperature is 50 DEG C, the time is
50min；
3）Quinoa is beaten：The quinoa dried after curing is put into beater and carries out mashing processing, it is standby；
4）Select fruit:Choose the apple variety of suitable for making fruit squash, it is desirable to which nothing is rotted, without disease pest；
5）Wash fruit:First clean fruit surface dirt with clear water, then soaked with the hydrochloric acid solution that mass concentration is 0.1%, it is follow-up
It is continuous to be rinsed again with clear water；
6）Peeling:After fruit decortication, immerse immediately in the salt solution that mass concentration is 1- 2%；
7）Stripping and slicing:Continue to immerse in the salt solution that mass concentration is 1-2% by fruit stripping and slicing, and by fruit block, carry out subsequent processing
It is preceding to be rinsed 1-2 times with clear water；
8）Precook:Fruit block is precooked at a temperature of 90 DEG C 20- 25 minutes, is cooled to immediately with cold water after pulling fruit block out afterwards
Room temperature；
9）Broken, mashing:Fruit block is further broken up into fritter, the beater for being 0.5-1.0mm with aperture is beaten into pulp,
L-AA is added into pulp, the addition quality of L-AA is the 0.5% of pulp quality, to prevent oxidation；
10）Filtering:By pulp by 60 mesh nylon net filters, fiber larger in pulp and fruit block are removed；
11）Allotment:By the standard that pulp content in beverage is 20-50 %, warded off with sugarcane and allocated with citric acid, after deployed
Fruit juice is obtained with 100 mesh nylon net filters；
12）Degassing:Deployed fruit juice carries out decompression degassing, to mitigate the oxidation in process later；
13）Mixing：Take step 3）In the quinoa got ready starch and be added to and carry out being mixed to get quinoa fruit juice in the fruit juice to have deaerated,
Wherein, the addition quality of quinoa slurry is the 50% of juice quality；
14）Homogeneous:Using high pressure homogenizer or colloid mill homogeneous, so that the further granular of pulp in quinoa fruit juice；
15）Sterilization：Quinoa fruit juice is put into vial, placed into microwave, carries out microwave disinfection, temperature is 80 DEG C, sterilization
Time 3min；
16）Sealing, packaging and warehousing.
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| CN106035668A (en) * | 2016-06-07 | 2016-10-26 | 河南科技大学 | Chenopodium quinoa breakfast milk and preparation method thereof |
| CN106261432A (en) * | 2016-07-22 | 2017-01-04 | 王学领 | A kind of preparation method of Quinoa Carnis Haliotidis Hericium erinaceus (Bull. Ex Fr.) Pers. instant powder |
| CN106261489A (en) * | 2016-07-22 | 2017-01-04 | 王学领 | A kind of preparation method of Quinoa Rhizoma Dioscoreae milk surum double protein instant powder |
| CN107691651A (en) * | 2016-08-08 | 2018-02-16 | 糜寨 | A kind of formula of vegetable milk itself and preparation method |
| CN108719712A (en) * | 2018-05-22 | 2018-11-02 | 北京农学院 | A kind of quinoa milk beverage and preparation method thereof |
| CN109601785A (en) * | 2018-12-29 | 2019-04-12 | 甘肃农业大学 | A kind of Piteguo quinoa composite beverage |
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| CN103229834A (en) * | 2013-05-27 | 2013-08-07 | 谢振文 | Milk tea with tartary buckwheat and quinoa, and production method of milk tea |
| CN104397814A (en) * | 2014-12-09 | 2015-03-11 | 晋城市伊健食品有限公司 | Quinoa grain beverage and preparation method thereof |
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| US20070264416A1 (en) * | 2006-05-15 | 2007-11-15 | Marcus Edwards | Quinoa-containing beverages and methods of manufacture |
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| CN103229834A (en) * | 2013-05-27 | 2013-08-07 | 谢振文 | Milk tea with tartary buckwheat and quinoa, and production method of milk tea |
| CN104397814A (en) * | 2014-12-09 | 2015-03-11 | 晋城市伊健食品有限公司 | Quinoa grain beverage and preparation method thereof |
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