CN106562199A - Preparation method of combined quinoa nut, spirulin and lactalbumin instant powder and beverage - Google Patents

Abstract

The invention discloses a preparation method of combined quinoa nut, spirulin and lactalbumin instant powder and beverage. Raw materials include quinoa, spirulin powder, lactalbumin, soybean gemmae or black soyhean milk, gemmae peanut butter, wheat germs, naked oat flour, gemmae unpolished rice, walnut sesame almond meal, kudzuvine root powder, honey, lycium ruthenicum, winter jujube, apples, dry white fungus and saccharified fermentation liquor of fermented glutinous rice. The preparation method comprises the following steps of: stewing and grinding quinoa, wheat germs, Chinese wolfberry, gemmae unpolished rice and white fungus into a pulp; adding naked oat flour, kudzuvine root powder, walnut sesame almond meal and gemmae soybean milk, and mixing and homogenizing with the gemmae peanut butter, apple juice and winter jujube juice; adding a yeast saccharification solution and the saccharified fermentation liquor of fermented glutinous rice; adding sodium alginate and tea polyphenol, and performing homogenizing, centrifugation, concentration, spraying and drying; adding the spirulina powder and the lactalbumin powder, and uniformly mixing, and performing packaging, thereby obtaining the instant powder; and adding sterilized water into the instant powder, and performing homogenizing and encapsulation sterilization.

Description

A kind of preparation of quinoa nut compound spirulina, lactalbumin instant powder and beverage Method

Technical field

The present invention relates to a kind of food technology field, is concretely a kind of quinoa nut compound spirulina, lactalbumin The preparation method of instant powder and beverage.

Quinoa, the comprehensive nutritive value with uniqueness, all kinds of nutriments rich in human demand, quinoa is as plant But have meat eggs just by the good protein that constitutes of close human amino acid, mouthfeel uniqueness, have light nut delicate fragrance or Person's ginseng is fragrant, the effects such as supplementing the nutrients with equilibrium, strengthen body function, prevention disease, anticancer, fat-reducing, auxiliary treatment, quinoa It is the full nutrition adequate proteins base-forming food of unique full paddy, endosperm accounts for the 68% of seed, and protein content is up to 16%-22% (beef 20%), quality is suitable with milk powder and meat, rich in several amino acids, is especially enriched in the lysine lacked in plant, calcium, The mineral matter nutritional such as magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper content is high, containing unrighted acid, flavonoids, B family vitamins and dimension The multiple beneficial compounds such as raw element E, choline, glycine betaine, folic acid, alpha-linolenic acid ,-glucan, dietary fiber cellulose content is up to 7.1%, cholesterol is 0, and without seitan, low fat is low in calories, low glycemic etc..

Spirulina contains substantial amounts of protein, and depend on source accounts for net weight about 55-77%.Comprising all essential amino acids.Spiral shell Rotation algae has abundant γ linolenic acids (GLA).Spirulina also provides other a small amount of aliphatic acid, such as α linolenic acids (ALA), linolenic acid (LA), parinaric acid (SDA), eicosapentaenoic acid (EPA), DHA (DHA) and Arachidonic acid (AA).Spirulina includes substantial amounts of vitamin, and such as B1 (thiamines), B2 (riboflavin), B3 (nicotinic acid), B6 (tremble by pyrrole Alcohol), B9 (Die Ke glutamic acid), B12 (cobalamin), vitamin C, vitamin D and vitamin E.Spirulina contains very abundant potassium, Also contain calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium and zinc simultaneously.Spirulina include many pigments, such as chlorophyll a, lutein, β Hu Luo BU elements, echinenone, myxoxanthophyll, luteole, cantharides xanthin, diatoxanthin, 3 ' hydroxyechinenones, the hidden Huangs of β Matter, algae Huang matter of quivering, add the C algocyans and different algocyan of phycobniliprotein.

Lactalbumin (whey protein) is referred to as the king of albumen, is a kind of protein extracted from milk, has Be of high nutritive value, absorption easy to digest, containing various active composition the features such as, be generally acknowledged human body good protein replenishers it One.Possess optimal amino acid ratio, branched-amino acid content is high, rise to promoting protein synthesis and reducing breaks down proteins Important effect, contributes to moulding graceful build.ALA, be essential amino acid and branched-chain amino acid it is fabulous come Source, it is anti-oxidant, bacterium is eliminated or suppresses, promote normal cell growth, enhance immunity.The protein that human body needs is provided, breast Albumin belongs to the complete protein of high-quality, is also animal protein.It contains needed by human 8 kind amino acid, is human body life Long, development, the indispensable essence substance of anti-ageing vital movement of waiting for a long time.

The content of the invention

For a kind of health of the invention described above, a kind of quinoa nut compound spirulina of nutrition, whey egg instant powder and drink The preparation method of material.

The branch art scheme that the present invention provides a kind of quinoa nut compound spirulina, lactalbumin instant powder and beverage is as follows.

Step one, a kind of quinoa nut compound spirulina, lactalbumin instant powder and beverage preparing raw material are included：Quinoa 30 ～100 parts, 30～100 parts of spirulina powder, 30～100 parts of lactalbumin, sprout soya bean or black soya bean starch 30～100 parts, sprout Raw 10～50 parts of slurry, 10～50 parts of wheat embryo, 10～50 parts of naked oats flour, 10～50 parts of sprout brown rice, walnut sesame almond powder 10～50 parts, 2～10 parts of kudzu-vine root powder, 5～30 parts of honey, 2～10 parts of matrimony vine, 5～30 parts of winter jujube, 5～50 parts of apple, white fungus 5 ～30 parts, fermented glutinous rice 5～30 parts of zymotic fluid of saccharification.

It is prepared by step 2, sprout soybean：(1) fresh soya bean or the black soya bean of high-quality are chosen, impurity elimination, elutriation immersion, water temperature is answered In 90 DEG C of boiling water blanching 2_5min of temperature, after blanching, immersion, water layer is higher by 1_3cm about than soya bean.During immersion, water yield 1_ is added 2% edible alkali solution soak, room temperature be 18_20 DEG C, soak time 12_48h, inflow and outflow of water, treat soybean display for the first time tender shoots, Sprout soya bean is obtained, by sprout soybean, water temperature should be clean by washing soybean in 90 DEG C of boiling water blanching 2_5min of temperature, after blanching, Defibrination is carried out, soya bean or black soya bean slurry liquid is obtained.

(2) it is ultrasonically treated：It is 400_500w in ultrasonic power by soya bean black soya bean slurry liquid, 40_50 DEG C of ultrasonic temperature is right Screenings is separated, and obtains raw soya-bean milk, and by 100_135 DEG C of raw soya-bean milk, superhigh temperature is instantaneously heat-treated 15_30s, obtains ripe soya-bean milk, standby.

It is prepared by step 3, quinoa：(1) immersion is eluriated：Quinoa is soaked first, chooses high-quality quinoa, impurity elimination, water temperature Ying Wen 90 DEG C of boiling water 3～5min of blanching of degree, when carrying out elutriation immersion, immersion, add water less, spare no effort to water, 20 DEG C of room temperature, and soak time 6～ 12h, is dipped to, and is preferred without the white heart with lamb's-quarters wheat, soaks the quality standard of lamb's-quarters wheat, is i.e. broken, standby with hand stone roller.

(2) steamed rice：By soaked quinoa, taking-up, drain well, wheat embryo is added, mixed thoroughly with quinoa, using steam box Steamed rice, controls 90 DEG C of temperature, 3min after supreme neat big vapour, takes off lid and drenches into appropriate clear water to meal layer, and middle partner's steaming time 10～ 25min, the vexed 5～10min of time processed of micro- partner, steamed quinoa meal is put into on ventilative gap stainless steel flat plate, no Rust steel flat board drives cold wind pipeline with spline, is cooled to, and it is shinny that the lamb's-quarters wheat for cooking reaches expansion, obtains quinoa, little It is wheat germ meal, standby.

It is prepared by step 4, sprout peanut：(1) the fresh peanut of high-quality is chosen, impurity elimination, peeling are eluriated and soaked, and water temperature should be 90 DEG C of boiling water blanching 2_5min of temperature, after blanching, immersion, water layer is higher by 1_3cm about than peanut.Room temperature is 18_20 DEG C, immersion Time 12_48h, inflow and outflow of water, treat peanut display for the first time tender shoots, obtain sprout peanut, by sprout peanut, water temperature should be in temperature 90 DEG C of boiling water blanching 2_5min, it is after blanching, washing soybean is clean, defibrination is carried out, obtain sprout peanut slurry liquid.

(2) it is ultrasonically treated：It is 400_500w in ultrasonic power by sprout peanut slurry liquid, 40_50 DEG C of ultrasonic temperature is right Screenings is separated, and obtains giving birth to peanut paste, and by raw 100_135 DEG C of peanut paste, superhigh temperature is instantaneously heat-treated 15_30s, obtains ripe sprout It is raw slurry, standby.

It is prepared by step 5, white fungus：Choose the fresh white fungus of high-quality, impurity elimination, remove white fungus the base of a fruit, pluck net, immersion, water temperature should In 30 DEG C of boiling water of temperature, room temperature is 18_20 DEG C, soak time 1h30min_2h, pulls out, cleans, drain well, obtaining what is be soaked White fungus, it is standby.

It is prepared by step 6, sprout brown rice：(1) the fresh brown rice of high-quality is chosen, impurity elimination, elutriation are soaked, and water temperature should be in temperature 90 DEG C of boiling water blanching 2_5min, after blanching, immersion, water layer is higher by 1_3cm about than brown rice.Room temperature is 18_20 DEG C, soak time 12_48h, inflow and outflow of water, treat brown rice display for the first time tender shoots, obtain sprout brown rice.

(2) steamed rice：By the sprout brown rice, taking-up, the drain well that clean up, the white fungus being soaked is added, using steam box Steamed rice, controls 90 DEG C of temperature, 3min after supreme neat big vapour, takes off lid and drenches into appropriate clear water to meal layer, and middle partner's steaming time 10～ 25min, the vexed 5～10min of time processed of micro- partner, steamed steamed brown rice is put into on ventilative gap stainless steel flat plate, no Rust steel flat board drives cold wind pipeline with spline, is cooled to, and it is shinny that the brown rice for cooking reaches expansion, obtains brown rice white fungus It is meal, standby.

It is prepared by step 7, walnut, sesame, almond：It is preferred that taking first-class high-quality walnut kernel, sesame, almond, low temperature roasting is carried out Fry, roast temperature control at 50～70 DEG C, fry 20～35min of roasting time, in 20～30 DEG C of low temperature, roast 5～10min.Cooling 10～30min, is ground with stone mill low speed, low temperature milling, obtains walnut black sesame powder, by walnut sesame, almond powder, with 200 times sieves Net filtration, obtains walnut sesame, almond fine powder, standby.

It is prepared by step 8, naked oats：It is preferred that taking first-class high-quality naked oats, low temperature baking is carried out, through special low temperature during baking Bakee, stoving temperature is controlled at 50～70 DEG C, bakee 20～35min of time, in 20～30 DEG C of low temperature, bakee 5～10min.It is cold But 10～30min, is ground with stone mill low speed, low temperature milling, obtains naked oats flour, and naked oats flour is filtered with 200 lower screen cloths, obtains oats It is malt extract powder, standby.

The rotten dogberry of step 9, the winter jujube for preferably taking first-class high-quality maturation, removing and other debris, with 90 DEG C of boiling water Blanching 2_5min, taking-up, cooling, drain well, is squeezed, the residue that first time is squeezed, and is further continued for squeezing for the second time, will Squeezing juice mixing twice, with 200 screen filtrations now, after filtration, adds 0.03_0.05% shitosans and 0.3_0.5% pectin Enzyme, carries out standing stirring 50_75h, after standing, under pressure 20MPa, carries out homogeneous 1_3 time, obtains apple, winter jujube slurry liquid, It is standby.

It is prepared by step 10, fermented glutinous rice saccharification zymotic fluid：(1) immersion is eluriated：Soak first, choose high-quality Jing rice, glutinous rice, rye Benevolence, impurity elimination, water temperature should be carried out eluriating 1_5 time in 90 DEG C of boiling water blanching 2_5min of temperature, then rinsed 1_5 time, be soaked after washing down Bubble, water layer is about than being higher by 1_3cm.It is few to add during immersion, spare no effort to water, it is dipped to, soak time, room temperature 18_20 DEG C, soak 8_ 10h, is impregnated with Jing rice, glutinous rice, rye benevolence grain, is preferred without the white heart, and immersion Jing rice, glutinous rice, the quality standard of rye benevolence, are to use hand Stone roller it is i.e. broken, it is standby.

(2) steamed rice：By soaked Jing rice, glutinous rice, rye benevolence, taking-up, drain well, using steam box steamed rice, temperature 90 DEG C, 3min, middle partner's steaming time 10_30min after supreme neat big vapour, the vexed time 5_10min processed of micro- partner, you can, by steamed meal It is put in and completes with leachy stainless steel flat plate, it is described with pore stainless steel flat plate, it is cold wind pipeline, be cooled to, Dry up, the rice wheat expansion for cooking is shinny, in Cellular Networks sheet, Jing rice, glutinous rice, rye benevolence meal are obtained, it is standby.

(3) diastatic fermentation：Jing rice, glutinous rice, rye benevolence meal are obtained by above-mentioned, egg slurry and rice song yeast and wheat koji ferment is added Mother, rice song yeast and be each 2_5% of rice with wheat koji yeast consumption is mixed thoroughly with rice, loads wine jar or wine vat, after loading, Somewhat process smooth, fermented, temperature control is in 20_28 DEG C of ferment at constant temperature, fermentation time, 42_72h.Stand insulation indoor, Allow its low temperature nature diastatic fermentation.There is saccharification mycelia to rice surface, sweet liquid occurs, and has wine flavour, obtain sweet wine Make, take out fermented glutinous rice saccharification zymotic fluid, it is standby.

Step 11, allotment powder processed：By quinoa obtained above, wheat embryo meal and sprout brown rice white fungus meal and matrimony vine and 5_10% mountain spring waters or pure water, carry out defibrination, obtain quinoa mixing slurry feed liquid, by quinoa mixing slurry feed liquid add naked oats flour, Kudzu-vine root powder, walnut sesame almond powder, sprout soya-bean milk, sprout peanut paste, apple Winter jujube juice and appropriate water mixing and stirring, Under pressure 20MPa, homogeneous 1_2 time is carried out, after homogeneous, add yeast saccharified solution and fermented glutinous rice saccharification zymotic fluid, enter fermentation tank. 35_45 DEG C, 6h_30min is incubated, when being hereafter warmed up to 50_60 DEG C, is incubated 1_2h45min, when being warmed up to 65_75 DEG C afterwards, protected Warm 2_3h55min, fermentation is completed, and is subsequently entered hold-up tank convolution and is stood 15_30min clarifications, after clarification, is obtained quinoa nut and is mixed Close fermentation slurry liquid, by quinoa nut mixing slurry feed liquid, the screen filtrations now of Jing 200, after filtration, through rotating speed be 10000_ The centrifugation of 12000RTPM, centrifugation time is 50_60min, after centrifugation, obtains seminal fluid, and seminal fluid is added into Tea Polyphenols solution and marine alga Acid sodium solution, at 50_65 DEG C homogeneous is carried out, after homogeneous, in power 0.1_0.5MPa, 12_24h concentrated in vacuo, thickening temperature 45_ 55 DEG C, quinoa nut mixed semen solid content 5_15% or so is concentrated in vacuo to, carries out concentrate drying, during concentrate drying, In pressure 0.1_0.4kg/cm, vacuum 550_650mm, temperature 35_50 DEG C, quinoa nut mixed semen is sprayed, liquid Drip for 80_100 microns, EAT is 120_140 DEG C, temperature of outgoing air during spraying, is added and mixed by quinoa nut with 60_72 DEG C Soybean lecithin of the semen volume for 1_2% is closed, in drop agglomerate fluidized drying, dry powder is reclaimed, dry powder will be reclaimed and added whey Albumen powder and spirulina powder and nutritious supplementary pharmaceutical mixing are mixed thoroughly, obtain quinoa nut compound spirulina, lactalbumin instant powder.

Step 12, vacuum packaging：Quinoa nut compound spirulina, lactalbumin instant powder are carried out into vacreation bag Dress.

It is prepared by step 13, beverage：Quinoa nut compound spirulina obtained above, lactalbumin instant powder are added into nothing Bacterium water, to prevent layering, under pressure 20MPa, carries out homogeneous 1_2 time, after homogeneous, obtains quinoa nut compound spirulina, breast Protein beverage, subsequently carries out instantaneous sterilization.

It is step 14, canned：Cooling, warm water precooling, cold water cooling, two-stage sterilization is canned into cryogenic sterile.

A kind of quinoa cereal nut compound spirulina of fermentation of the present invention, lactalbumin instant powder and beverage ingredient are also included Tea Polyphenols：Tea Polyphenols consumption is 0.02_0.05%,

A kind of quinoa nut compound spirulina of the present invention, lactalbumin instant powder and beverage also include trehalose：Preferably Trehalose consumption is 1_5%.

A kind of quinoa nut nut composite spirulina of the present invention, lactalbumin instant powder and beverage also include sodium alginate： Preferred sodium alginate consumption is 0.1_0.5 ‰.

A kind of quinoa nut compound spirulina of the present invention, lactalbumin instant powder and beverage also include active dry yeast：It is excellent The active dry yeast consumption of choosing is 0.2%.

A kind of quinoa nut compound spirulina of the present invention, lactalbumin instant powder and beverage, do not adopt artificial preservative, no Using any pigment, without multitudinous carbohydrate, without essence.The innovation of the present invention, that is, remain the natural of quinoa nutrition Attribute, there is plant plurality kinds of health care element and nutritional supplementation element, and plant animal double protein elite element again.Taste is purer Just, nutrition is more enriched, future, and product has good broad mass market prospect.

Description of the drawings

Fig. 1：A kind of quinoa nut compound spirulina of the present invention, lactalbumin instant powder and preparation of beverage implementing procedure Figure.

Specific embodiment

The preparation method embodiment of a kind of quinoa nut compound spirulina presented below, lactalbumin instant powder and beverage is made Further describe technical scheme.

Embodiment one

Step one, a kind of quinoa nut compound spirulina, lactalbumin instant powder and drinking production raw material are included：Quinoa 60 Part, 30 parts of spirulina powder, 30 parts of lactalbumin, sprout soya bean or 30 parts of black soya bean slurry, 10 parts of sprout peanut paste, sprout brown rice syrup 10 It is part, 10 parts of wheat embryo, 10 parts of naked oats, 10 parts of sprout brown rice, 10 parts of walnut sesame almond powder, 5 parts of honey, 3 parts of kudzu-vine root powder, black 5 parts of matrimony vine, 10 parts of winter jujube, 10 parts of apple, 5 parts of dry tremella, fermented glutinous rice 10 parts of zymotic fluid of saccharification.

It is prepared by step 2, sprout soybean：(1) fresh soya bean or the black soya bean of high-quality are chosen, impurity elimination, elutriation immersion, water temperature is answered In 90 DEG C of boiling water blanching 3min sterilizings of temperature, after blanching, immersion, water layer is higher by 3cm about than soya bean.During immersion, the water yield is added 1.5% edible alkali solution soak, room temperature be 20 DEG C, soak time 38h, inflow and outflow of water, treat soybean display for the first time tender shoots, obtain Sprout soya bean, by sprout soybean, water temperature should be clean by washing soybean in 90 DEG C of boiling water blanching 2min of temperature, after blanching, is ground Slurry, obtains sprout soya bean or black soya bean slurry liquid.

(2) it is ultrasonically treated：It is 500w in ultrasonic power by soya bean black soya bean slurry liquid, 50 DEG C of ultrasonic temperature divides screenings From, sprout raw soya-bean milk is obtained, by 135 DEG C of raw soya-bean milk, superhigh temperature is instantaneously heat-treated 30s, obtains the ripe soya-bean milk of sprout, standby.

It is prepared by step 3, quinoa：(1) immersion is eluriated：Quinoa is soaked first, chooses high-quality quinoa, impurity elimination, water temperature Ying Wen Degree 90 DEG C of boiling water blanching 3min sterilizing, when carrying out elutriation immersion, immersion, adds water less, spares no effort to water, 20 DEG C of room temperature, soak time 6h, It is dipped to, is preferred without the white heart with lamb's-quarters wheat, soak the quality standard of lamb's-quarters wheat, is i.e. broken, standby with hand stone roller.

(2) steamed rice：By soaked quinoa, taking-up, drain well, wheat embryo is added, mixed thoroughly with quinoa, using steam box Steamed rice, controls 90 DEG C of temperature, and 3min after supreme neat big vapour takes off lid and drenches into appropriate clear water, middle partner's steaming time to meal layer 10min, the vexed time 5min processed of micro- partner, steamed quinoa meal is put into on ventilative gap stainless steel flat plate, stainless steel Flat board with spline drive cold wind pipeline, be cooled to, the lamb's-quarters wheat for cooking reach expansion it is shinny, obtain quinoa, wheat It is bud meal, standby.

It is prepared by step 4, sprout peanut：(1) the fresh peanut of high-quality is chosen, impurity elimination, is shelled, eluriate immersion, water temperature should be 90 DEG C of boiling water blanching 2min sterilizings of temperature, after blanching, immersion, water layer is higher by 3cm about than peanut.Room temperature is 20 DEG C, soak time 48h, inflow and outflow of water, treat peanut display for the first time tender shoots, obtain sprout peanut, by sprout peanut, water temperature should be in 90 DEG C of boiling water of temperature Blanching 2min, after blanching, sprout peanut is cleaned up, and carries out defibrination, obtains sprout peanut slurry liquid.

(2) it is ultrasonically treated：It is 500w in ultrasonic power by sprout peanut slurry liquid, 50 DEG C of ultrasonic temperature divides screenings From, obtain sprout life peanut paste, will raw 135 DEG C of peanut paste, superhigh temperature is instantaneously heat-treated 30s, obtains ripe sprout peanut paste, standby With.

It is prepared by step 5, white fungus：Choose the fresh white fungus of high-quality, impurity elimination, remove white fungus the base of a fruit, pluck net, immersion, water temperature should In 30 DEG C of boiling water of temperature, room temperature is 20 DEG C, soak time 2h, pulls out, cleans, drain well, standby.

It is prepared by step 6, sprout brown rice：(1) the fresh brown rice of high-quality is chosen, impurity elimination, elutriation are soaked, and water temperature should be in temperature 90 DEG C of boiling water blanching 2min sterilizings, after blanching, immersion, water layer is higher by 3cm about than brown rice.Room temperature is 20 DEG C, soak time 26h, Inflow and outflow of water, treat brown rice display for the first time tender shoots, obtain sprout brown rice, by sprout brown rice, water temperature should be in 90 DEG C of boiling water blanchings of temperature 1min, after blanching, sprout brown rice is cleaned up.

(2) steamed rice：By the sprout brown rice, taking-up, the drain well that clean up, the white fungus being soaked is added, using steam box Steamed rice, controls 90 DEG C of temperature, and 3min after supreme neat big vapour takes off lid and drenches into appropriate clear water, middle partner's steaming time to meal layer 15min, the vexed time 5min processed of micro- partner, steamed steamed brown rice is put into on ventilative gap stainless steel flat plate, stainless steel Flat board with spline drive cold wind pipeline, be cooled to, the sprout brown rice for cooking reach expansion it is shinny, obtain sprout rough Rice, white fungus meal, it is standby.

It is prepared by step 7, walnut, sesame, almond：It is preferred that taking first-class high-quality walnut kernel, sesame, almond, low temperature roasting is carried out Fry, roast temperature control at 70 DEG C, fry roasting time 35min, in 30 DEG C of low temperature, roast 10min.Cooling 30min, uses stone mill low speed Grinding, low temperature milling, obtains walnut sesame, almond powder, by walnut sesame, almond powder, uses 120 screen filtrations, obtains walnut sesame It is fiber crops, almond fine powder, standby.

It is prepared by step 8, naked oats：It is preferred that taking first-class high-quality naked oats, carry out low temperature and roast, through special low temperature when roasting Bakee, roast temperature control at 70 DEG C, roast times 35min, in 30 DEG C of low temperature, roasts 10min.Cooling 30min is low with stone mill Speed grinding, low temperature milling, obtains naked oats flour, by 120 screen filtrations of naked oats flour, obtains naked oats fine powder, standby.

The rotten dogberry of step 9, the winter jujube for preferably taking first-class high-quality maturation, removing and other debris, with 90 DEG C of boiling water Blanching 3min sterilizes, taking-up, cooling, drain well, is squeezed, the residue that first time is squeezed, and is further continued for squeezing for the second time, Squeezing juice will mix twice, with 120 mesh sieve net filtrations, after filtration, add 0.03% shitosan and 0.2% pectase, carry out quiet Stirring 50h is put, after standing, under pressure 20MPa, homogeneous 2 times is carried out, apple, winter jujube slurry liquid is obtained, it is standby.

It is prepared by step 10, fermented glutinous rice fermented glutinous rice saccharification zymotic fluid：(1) immersion is eluriated：Soak first, choose high-quality Jing rice, glutinous rice, black Wheat kernel, impurity elimination, water temperature should be carried out eluriating 5 times in 90 DEG C of boiling water blanching 2min sterilizings of temperature, then rinsed 5 times, be soaked after washing down Bubble, water layer is about than being higher by 3cm.It is few to add during immersion, spare no effort to water, it is dipped to, soak time, 20 DEG C of room temperature, 8_10h is soaked, with Jing rice, glutinous rice, rye benevolence grain are impregnated with, and are preferred without the white heart, immersion Jing rice, glutinous rice, the quality standard of rye benevolence, are ground i.e. with hand It is broken, it is standby.

(2) steamed rice：By soaked Jing rice, glutinous rice, rye benevolence, taking-up, drain well, using steam box steamed rice, temperature 90 DEG C, 3min, middle partner's steaming time 18min after supreme neat big vapour, the vexed time 10min processed of micro- partner, you can, steamed meal is put in into paving It is described with pore stainless steel flat plate well with leachy stainless steel flat plate, it is cold wind pipeline, it is cooled to, dries up, steam Ripe rice wheat expansion is shinny, in Cellular Networks sheet, Jing rice, glutinous rice, rye benevolence meal are obtained, it is standby.

(3) diastatic fermentation：Jing rice, glutinous rice, rye benevolence meal are obtained by above-mentioned, the egg slurry of meal consumption 5% or goose egg slurry is added With 3.5% meter of bent yeast and 2.5% wheat koji yeast, rice song yeast and it is dissolved into solution with wheat koji yeast warm water and mixes with rice It is even, load wine jar or wine vat, after loading, somewhat process smooth, fermented, temperature control in 28 DEG C of ferment at constant temperature, during fermentation Between 52h.Stand insulation indoor, allow its low temperature nature diastatic fermentation.There is saccharification mycelia to rice surface, sweet liquid occurs, Fermented glutinous rice is obtained, fermented glutinous rice saccharification zymotic fluid is taken out, it is standby.

Step 11, allotment powder processed：By quinoa obtained above, wheat embryo meal and sprout brown rice white fungus meal and matrimony vine and 10% aseptic mountain spring water or sterile purified water, carry out defibrination, obtain quinoa mixing slurry feed liquid, and quinoa mixing slurry feed liquid is added into oats Malt extract powder, walnut sesame almond powder and kudzu-vine root powder, sprout soya-bean milk, sprout peanut paste, apple Winter jujube juice and appropriate sterilized water are mixed Conjunction stirs, and in pressure 20MPa, carries out homogeneous 1 time, after homogeneous, adds yeast saccharified solution and fermented glutinous rice saccharification zymotic fluid to enter Fermentation tank, at 45 DEG C, is incubated 6h30min, when being hereafter warmed up to 50 DEG C, is incubated 2h45min, when being warmed up to 55 DEG C afterwards, insulation 3h55min, fermentation is completed, and is subsequently entered hold-up tank convolution and is stood 30min clarifications, after clarification, obtains quinoa nut mixed fermentation Slurry liquid, by quinoa nut mixed fermentation slurry liquid, the mesh sieve net filtrations of Jing 160, after filtration, homogeneous after homogeneous, adds Tea Polyphenols Solution and sodium alginate soln, through the centrifugation that rotating speed is 12000RTPM, centrifugation time is 60min, after centrifugation, obtains seminal fluid, Seminal fluid is carried out into homogeneous, after homogeneous, in power 0.5MPa, 24h concentrated in vacuo, 55 DEG C of thickening temperature, quinoa is concentrated in vacuo to hard Fruit mixed semen solid content 15% or so, carries out concentrate drying, during concentrate drying, in pressure 0.4kg/cm, vacuum 650mm, temperature 50 C is spray-dried to quinoa nut mixed semen, and drop is 100 microns, and EAT is 140 DEG C, Temperature of outgoing air during spraying, is added by the soybean lecithin that quinoa nut mixed semen amount is 1.2%, in drop agglomerate with 72 DEG C During fluidized drying, dry powder is reclaimed, dry powder will be reclaimed and add PURE WHEY and spirulina powder and nutritious supplementary pharmaceutical mixing to mix thoroughly, obtained To quinoa nut compound spirulina, lactalbumin instant powder.

Step 12, vacuum packaging：Quinoa nut compound spirulina, lactalbumin instant powder are sterilized, after sterilizing, sealing (also it is enclosed in other packagings) in a kind of container to jelly boxlike, is by the quinoa cereal lactalbumin of fermentation mesh When outdoor environment air circulation is contacted, anti-oxidation and microbiological attack play and extend the shelf life and sterilize again instant powder Effect.Typically pack molten amount for 10 grams, 20 grams, 30 grams, 40 grams, 50 grams, etc., when needing to drink, warm water or cold water are adjusted Match somebody with somebody, 10 seconds are ready-to-drink, be a kind of full nutritional meal replacement drink of the traditional new type health of replacement, its advantage is, simple and convenient, standard quantitative, Nutrition equilibrium etc..

It is prepared by step 13, beverage：By it is above-mentioned obtain quinoa nut compound spirulina, lactalbumin instant powder add it is aseptic Water, in pressure 20MPa, 65 DEG C carry out homogeneous, after homogeneous, using automatic tubular type sterilizer, 90 DEG C, 30s, 137 DEG C, 15s, 90 DEG C, normal temperature, instantaneous sterilization.Obtain quinoa nut compound spirulina, lactalbumin drink.

It is step 14, canned：By quinoa nut compound spirulina, lactalbumin drink.Using tunnel cooler it is sterilized, 30 DEG C～65 DEG C～95 DEG C～60 DEG C～30 DEG C～normal temperature, cooling, warm water precooling, cold water cooling, it is temperature automatically controlled adjust etc. multistage Process, then dry up, vacuum beats inspection, coding, vanning, warehouse-in.

A kind of quinoa nut compound spirulina of the present invention, lactalbumin drink water treatment system include：(1) quartz sand filtration Device is filtered：It is mainly used in removing algae, suspension, colloid etc..

(2) activated carbon is filtered：It is mainly used in removing the peculiar smell in water, chlorine residue, chloride and heavy metal reduce color and excellent Change water quality.

(3) secondary filter：Stainless steel filter screen, 5 μm of precision is mainly used in removing the minute impurities in water.

A kind of quinoa nut compound spirulina of the present invention, lactalbumin instant powder and beverage also include trehalose, trehalose Consumption is 2%.Preferred trehalose warm water is dissolved into solution, and trehalose is also known as Radix Rhapontici seu Radix Echinopsis sugar, gill fungus sugar etc..Be a kind of safety, Reliable natural carbohydrate.And to various bioactivators with non-specific protective effect.24h trehaloses are heated in 100 DEG C More than 99% can still be preserved.This special molecular structure imparts the extremely strong stability of trehalose molecule, in being natural disaccharides Most stable of molecule.Be conducive to keeping drink color and luster.Trehalose is broken down into glucose, but compared with other sugar, trehalose Blood glucose response is more steady, and this exclusive characteristic can comprehensively improve drink local flavor.Make beverage flavor more preferably.

A kind of quinoa nut compound spirulina of the present invention, lactalbumin instant powder and beverage also include sodium alginate, marine alga The consumption 2 ‰ of sour sodium, preferred sodium alginate warm water is dissolved into solution, and sodium alginate is a kind of natural polysaccharide, with auxiliary Stability, dissolubility, security needed for material.Used as the stabilizer of drink, sodium alginate is also a kind of high-grade stabilizer, it Drink can be made to produce smooth outward appearance, soft and smooth mouthfeel, exquisiteness, taste good.With the drink that sodium alginate is prepared, drink for a long time Will be helpful to the disease of preventing hypertension, coronary heart disease, obesity, diabetes and intestinal tract.

A kind of quinoa nut compound spirulina of the present invention, lactalbumin instant powder and beverage packets contain Tea Polyphenols：Tea Polyphenols is used Amount 0.02%, preferred Tea Polyphenols warm water is dissolved into solution.Tea Polyphenols has stronger antioxidation, especially ester type catechu Plain EGCG, its reproducibility is even up to 100 times of the different bad hematic acid of L-.Tea Polyphenols in addition to antioxidation, also with antibacterial Effect, therefore with certain deodorization.There is protective effect to the pigment in drink, it can both play the work of natural colouring matter With, can prevent drink from fading again, also with suppress other nitrite formation and accumulation effect.In so as to ensure beverage Various nutritions.

A kind of quinoa nut compound spirulina of the present invention, lactalbumin instant powder and beverage are also included：Active dry yeast：It is living Property dry ferment consumption be 0.2%, preferred active dry yeast makes sugar juice with aqueous trehalose dissolving, then boils, and cools down 35 DEG C, the active dry yeast of otal investment 0.2% is added, stirred, place 30min, obtain activated yeast liquid, will be activated Yeast saccharified solution, with 1kg/100kg, in adding quinoa mixing slurry feed liquid, fermented, temperature works as zymotic fluid at 26 DEG C When pol is down to 6%, add honey.

A kind of quinoa nut compound spirulina of the present invention, lactalbumin instant powder and beverage, it is described comprising nutritious supplementary pharmaceutical Nutritious supplementary pharmaceutical include：Calcium caseinate 1_3.7%, collagen 1_3.5% etc..

As preferred：Described nutritious supplementary pharmaceutical, is matched somebody with somebody surely by different crowds, age and specific group.

Embodiment two,

Formula：60 parts of quinoa, 35 parts of spirulina powder, 35 parts of lactalbumin, sprout soya bean or black soya bean starch 35 parts, sprout peanut 15 parts of slurry, 15 parts of wheat embryo, 15 parts of naked oats flour, 15 parts of sprout brown rice, 15 parts of walnut sesame almond powder, 7 parts of honey, kudzu-vine root powder 4 parts, 6 parts of lycium ruthenicum, 12 parts of winter jujube, 15 parts of apple, 6 parts of dry tremella, fermented glutinous rice saccharification 15 parts of zymotic fluid.

Embodiment three,

Formula：60 parts of quinoa, 39 parts of spirulina powder, 39 parts of lactalbumin, sprout soya bean or black soya bean starch 35 parts, sprout peanut 25 parts of slurry, 25 parts of sprout brown rice, 19 parts of wheat embryo, 25 parts of naked oats flour, 20 parts of walnut sesame almond powder, 9 parts of honey, kudzu-vine root powder 4,5 parts, 7 parts of lycium ruthenicum, 15 parts of winter jujube, 25 parts of apple, 7 parts of dry tremella, fermented glutinous rice saccharification 17 parts of zymotic fluid.

Example IV,

Formula：60 parts of quinoa, 45 parts of spirulina powder, 43 parts of lactalbumin, sprout soya bean or black soya bean starch 55 parts, sprout peanut 35 parts of slurry, 22 parts of wheat embryo, 35 parts of naked oats flour, 35 parts of sprout brown rice, 25 parts of walnut sesame almond powder, 12 parts of honey, the root of kudzu vine 5 parts of powder, 8 parts of lycium ruthenicum, 25 parts of winter jujube, 29 parts of apple, 8 parts of dry tremella, fermented glutinous rice 19 parts of zymotic fluid of saccharification.

Embodiment five,

Formula：60 parts of quinoa, 5 parts of spirulina powder, 10 parts of lactalbumin, sprout soya bean or black soya bean starch 55 parts, sprout peanut 35 parts of slurry, 35 parts of sprout brown rice, 22 parts of wheat embryo, 35 parts of naked oats flour, 25 parts of walnut sesame almond powder, 12 parts of honey, the root of kudzu vine 5 parts of powder, 8 parts of lycium ruthenicum, 25 parts of winter jujube, 29 parts of apple, 8 parts of dry tremella, fermented glutinous rice 19 parts of zymotic fluid of saccharification.

The foregoing is only the preparation side of a kind of quinoa nut compound spirulina of the invention, lactalbumin instant powder and beverage Method, is not limited to the present invention, all any modifications within spiritual principles of the present invention, made etc., or equal replacement, improves Deng should be included within the scope of the present invention.

Claims (1)

1. the preparation method of a kind of quinoa nut compound spirulina, lactalbumin instant powder and beverage, it is characterised in that walk below Suddenly：Step one, raw material are included：30～100 parts of quinoa, 10～100 parts of spirulina powder, 30～100 parts of PURE WHEY, sprout are yellow Beans or 30～100 parts of black soya bean slurry, 10～50 parts of sprout peanut paste, 10～50 parts of sprout brown rice, 10～50 parts of wheat embryo, naked oats 10～50 parts of powder, 10～50 parts of walnut sesame almond powder, 2～10 parts of kudzu-vine root powder, 5～30 parts of honey, 2～10 parts of matrimony vine, winter jujube 5 ～30 parts, 5～50 parts of apple, 5～30 parts of dry tremella, fermented glutinous rice saccharification 5～30 parts of zymotic fluid.

It is prepared by step 2, sprout soybean：(1) fresh soya bean or the black soya bean of high-quality, impurity elimination, elutriation immersion, water temperature Ying Wen are chosen 90 DEG C of boiling water blanching 2-5min of degree, after blanching, immersion, water layer is higher by 1-3cm about than soya bean.During immersion, water yield 1-2% is added Edible alkali solution soak, room temperature be 18-20 DEG C, soak time 12-48h, inflow and outflow of water, treat soybean display for the first time tender shoots, obtain Sprout soya bean, by sprout soybean, water temperature should be clean by washing soybean in 90 DEG C of boiling water blanching 2-5min of temperature, after blanching, carries out Defibrination, obtains sprout soya bean or black soya bean slurry liquid.

(2) it is ultrasonically treated：It is 400-500w in ultrasonic power by soya bean black soya bean slurry liquid, 40-50 DEG C of ultrasonic temperature, to screenings Separate, obtain body soya-bean milk of sprouting, by 100-135 DEG C of sprout raw soya-bean milk, superhigh temperature is instantaneously heat-treated 15-30s, obtains the ripe beans of sprout Slurry, it is standby.

(3) prepared by step 3, quinoa：(1) immersion is eluriated：Quinoa is soaked first, chooses high-quality quinoa, impurity elimination, water temperature Ying Wen 90 DEG C of boiling water 3～5min of blanching of degree, when carrying out elutriation immersion, immersion, add water less, spare no effort to water, 20 DEG C of room temperature, and soak time 6～ 12h, is dipped to, and is preferred without the white heart with lamb's-quarters wheat, soaks the quality standard of lamb's-quarters wheat, is i.e. broken, standby with hand stone roller.

(2) steamed rice：By soaked quinoa, taking-up, drain well, wheat embryo is added, mixed thoroughly with quinoa, steamed using steam box Meal, controls 90 DEG C of temperature, 3min after supreme neat big vapour, takes off lid and drenches into appropriate clear water to meal layer, and middle partner's steaming time 10～ 25min, the vexed 5～10min of time processed of micro- partner, steamed quinoa meal is put into on ventilative gap stainless steel flat plate, no Rust steel flat board drives cold wind pipeline with spline, is cooled to, and it is shinny that the lamb's-quarters wheat for cooking reaches expansion, obtains quinoa, little It is wheat germ meal, standby.

It is prepared by step 4, sprout peanut：(1) the fresh peanut of high-quality is chosen, immersion is eluriated in impurity elimination, peeling, and water temperature should be in temperature 90 DEG C of boiling water blanching 2-5min, after blanching, immersion, water layer is higher by 1-3cm about than peanut.Room temperature is 18-20 DEG C, soak time 12-48h, inflow and outflow of water, treat peanut display for the first time tender shoots, obtain sprout peanut, by sprout peanut, water temperature should be in 90 DEG C of temperature Boiling water blanching 2-5min, it is after blanching, washing soybean is clean, defibrination is carried out, obtain sprout peanut slurry liquid.

(2) it is ultrasonically treated：It is 400-500w in ultrasonic power by sprout peanut slurry liquid, 40-50 DEG C of ultrasonic temperature, to screenings Separate, obtain giving birth to peanut paste, by raw 100-135 DEG C of peanut paste, superhigh temperature is instantaneously heat-treated 15-30s, obtains ripe sprout peanut Slurry, it is standby.

It is prepared by step 5, dry tremella：Choose the fresh white fungus of high-quality, impurity elimination, remove white fungus the base of a fruit, pluck net, immersion, water temperature should be 30 DEG C of boiling water of temperature, room temperature is 18-20 DEG C, soak time 1h30min-2h, pulls out, cleans, drain well, obtaining the silver that is soaked Ear, it is standby.

It is prepared by step 6, sprout brown rice：(1) choose the fresh brown rice of high-quality, impurity elimination, eluriate immersion, water temperature should be in 90 DEG C of temperature Boiling water blanching 2-5min, after blanching, immersion, water layer is higher by 1-3cm about than brown rice.Room temperature 18-20 DEG C, soak time 12-48h, Inflow and outflow of water, treat brown rice display for the first time tender shoots, obtain sprout brown rice.

(2) steamed rice：By the sprout brown rice, taking-up, the drain well that clean up, the white fungus being soaked is added, using steam box steamed rice, 90 DEG C of temperature of control, 3min after supreme neat big vapour takes off lid and drenches into appropriate clear water to meal layer, 10～25min of middle partner's steaming time, Vexed 5～the 10min of time processed of micro- partner, steamed steamed brown rice is put into on ventilative gap stainless steel flat plate, and stainless steel is put down Plate drives cold wind pipeline with spline, is cooled to, and it is shinny that the brown rice for cooking reaches expansion, obtains brown rice white fungus meal, standby With.

It is prepared by step 7, walnut, sesame, almond：It is preferred that taking first-class high-quality walnut kernel, sesame, almond, carry out low temperature and roast, roast Temperature control is fried at 50～70 DEG C, 20～35min of roasting time is fried, in 20～30 DEG C of low temperature, 5～10min is roasted.Cooling 10～ 30min, is ground with stone mill low speed, low temperature milling, walnut black sesame powder is obtained, by walnut sesame, almond powder, with 200 lower screen cloth mistakes Filter, obtains walnut sesame, almond fine powder, standby.

It is prepared by step 8, naked oats：It is preferred that taking first-class high-quality naked oats, low temperature baking is carried out, is bakeed through special low temperature during baking, Stoving temperature is controlled at 50～70 DEG C, bakees 20～35min of time, in 20～30 DEG C of low temperature, bakees 5～10min.Cooling 10～ 30min, is ground with stone mill low speed, low temperature milling, obtains naked oats flour, and naked oats flour is filtered with 200 lower screen cloths, obtains naked oats essence It is powder, standby.

Step 9, the winter jujube, the apple that preferably take first-class high-quality maturation, remove rotten dogberry and other debris, are opened with 90 DEG C 2-5min is floated in having one's hair waved, and taking-up, cooling, drain well are squeezed, the residue that first time is squeezed, and are further continued for squeezing for the second time, Will squeezing juice mixing twice, with 200 screen filtrations now, after filtration, add 0.03-0.05% shitosans and 0.3-0.5% fruits Glue enzyme, carries out standing stirring 50-75h, after standing, under pressure 20MPa, carries out homogeneous 1-3 time, obtains apple, winter jujube slurry Liquid, it is standby.

It is prepared by step 10, fermented glutinous rice saccharification zymotic fluid：(1) immersion is eluriated：Soak first, choose high-quality Jing rice, glutinous rice, rye benevolence, go Miscellaneous, water temperature should be carried out eluriating 1-5 time in 90 DEG C of boiling water blanching 2-5min of temperature, then rinsed 1-5 time, be soaked after washing down, water Layer is about than being higher by 1-3cm.It is few to add during immersion, spare no effort to water, it is dipped to, soak time, room temperature 18-20 DEG C, 8-10h is soaked, with Jing rice, glutinous rice, rye benevolence grain are impregnated with, and are preferred without the white heart, immersion Jing rice, glutinous rice, the quality standard of rye benevolence, are ground i.e. with hand It is broken, it is standby.(2) steamed rice：By soaked Jing rice, glutinous rice, rye benevolence, taking-up, drain well, using steam box steamed rice, temperature 90 DEG C, 3min, middle partner's steaming time 10-30min after supreme neat big vapour, the vexed time 5-10min processed of micro- partner, you can, by steamed meal It is put in and completes with leachy stainless steel flat plate, it is described with pore stainless steel flat plate, it is cold wind pipeline, be cooled to, Dry up, the rice wheat expansion for cooking is shinny, in Cellular Networks sheet, Jing rice, glutinous rice, rye benevolence meal are obtained, it is standby.

(3) diastatic fermentation：Jing rice, glutinous rice, rye benevolence meal are obtained by above-mentioned, egg slurry and rice song yeast and wheat koji yeast, rice is added Bent yeast and be each 2-5% of rice with wheat koji yeast consumption, mixes thoroughly with rice, loads wine jar or wine vat, after loading, somewhat locates Pat whole, fermented, temperature control is in 20-28 DEG C of ferment at constant temperature, fermentation time, 42-72h.Stand insulation indoor, make its low Warm nature diastatic fermentation.There is saccharification mycelia to rice surface, sweet liquid occurs, and has wine flavour, fermented glutinous rice is obtained, take out Fermented glutinous rice saccharification zymotic fluid, it is standby.

Step 11, allotment powder processed：By quinoa obtained above, wheat embryo meal and sprout brown rice white fungus meal and matrimony vine and 5- 10% mountain spring water or pure water, carry out defibrination, obtain quinoa mixing slurry feed liquid, and quinoa mixing slurry feed liquid is added into naked oats flour, Pueraria lobota Root powder, walnut sesame almond powder, sprout soya-bean milk, sprout peanut paste, apple Winter jujube juice and appropriate sterilized water mixing and stirring, Under pressure 20MPa, homogeneous 1-2 time is carried out, after homogeneous, add yeast saccharified solution and fermented glutinous rice saccharification zymotic fluid, enter fermentation Tank.At 35-45 DEG C, 6h-30min is incubated, when being hereafter warmed up to 50-60 DEG C, is incubated 1-2h45min, 65-75 DEG C is warmed up to afterwards When, 2-3h55min is incubated, fermentation is completed, and is subsequently entered hold-up tank convolution and is stood 15-30min clarifications, after clarification, obtains quinoa Nut mixed fermentation slurry liquid, by quinoa nut mixed fermentation slurry liquid, the screen filtrations now of Jing 200 after filtration, add tea many Phenol solution and sodium alginate soln homogeneous, after homogeneous, through the centrifugation that rotating speed is 10000-12000RTPM, centrifugation time is 50- 60min, after centrifugation, at 45-55 DEG C homogeneous is carried out, after homogeneous, in power 0.1-0.5MPa, 12-24h concentrated in vacuo, concentration temperature 45-55 DEG C of degree, is concentrated in vacuo to quinoa nut mixed semen solid content 5-15% of fermentation or so, carries out concentrate drying, During concentrate drying, in pressure 0.1-0.4kg/cm, vacuum 550-650mm, temperature 35-50 DEG C, the quinoa nut to fermenting is mixed Close seminal fluid sprayed, drop be 80-100 microns, EAT be 120-140 DEG C, temperature of outgoing air with 60-72 DEG C, during spraying, Add the soybean lecithin for 1-2% by quinoa nut mixed semen amount, in drop agglomerate fluidized drying, reclaim dry powder, will Reclaiming dry powder adds PURE WHEY and spirulina powder mixing to mix thoroughly, obtains quinoa nut compound spirulina, lactalbumin instant Powder.

Step 12, vacuum packaging：Quinoa nut compound spirulina, lactalbumin instant powder are carried out into vacreation packaging.

It is prepared by step 13, beverage：Quinoa nut compound spirulina obtained above, lactalbumin instant powder are added aseptic Water, under pressure 20MPa, carries out homogeneous 1-2 time, after homogeneous, obtains quinoa nut compound spirulina, lactalbumin drink, with After carry out instantaneous sterilization.

It is step 14, canned：Cooling, warm water precooling, cold water cooling, sterilizing is canned into cryogenic sterile.

A kind of quinoa nut compound spirulina of the present invention, lactalbumin instant powder and beverage ingredient also include trehalose：Trehalose Consumption is 1-5%.

A kind of quinoa nut cereal compound spirulina of the present invention, lactalbumin instant powder and beverage ingredient also include Tea Polyphenols：Tea Polyphenol consumption is 0.1-0.5 ‰

A kind of quinoa nut compound spirulina of the present invention, lactalbumin instant powder and beverage are also included：Active dry yeast：Activity is dry Yeast consumption is 0.1-0.2%.

A kind of quinoa nut compound spirulina of the present invention, lactalbumin instant powder and beverage, do not adopt artificial preservative, do not use Any pigment, without sucrose, without essence.The innovation of the present invention, that is, remain the natural attribute of quinoa nutrition, and There are plant plurality kinds of health care element and nutritional supplementation element, and plant animal double protein elite element.Taste is purer, nutrition More enrich, future, product has good broad mass market prospect.