CN110301591A - A kind of quinoa crisp chip product and its production method - Google Patents
A kind of quinoa crisp chip product and its production method Download PDFInfo
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- CN110301591A CN110301591A CN201910691089.3A CN201910691089A CN110301591A CN 110301591 A CN110301591 A CN 110301591A CN 201910691089 A CN201910691089 A CN 201910691089A CN 110301591 A CN110301591 A CN 110301591A
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- quinoa
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- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
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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)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention provides a kind of quinoa crisp chip product and its production method.The quinoa crisp chip product and its production method include following steps: S1, feedstock processing: the raw material of examination is carried out impurity elimination；S2, crushing: being transported to pulverizer by feeding pump for the raw material after the impurity elimination in S1, by being crushed, after crushing, then detects raw material moisture；S3, water transfer point: according to the moisture detected in S2, mixed at high speed is carried out to raw material, to adjust quinoa powder moisture.Quinoa crisp chip product provided by the invention and its production method, using extruding and vacuum low-temperature frying technology, it ensure that the original flavor of product and nutritional ingredient to greatest extent, be truly realized green manufacturing, and the product of this technique production, the market vacancy is filled up, the new markets for opening a quinoa downstream, compared with that this product simple production process, cost of investment is small, output with higher and input ratio, marketing of being more convenient for.
Description
Technical field
The present invention relates to field of food industry more particularly to a kind of quinoa crisp chip product and its production methods.
Background technique
Quinoa；Originate in High aititude mountain area in the Andean Colombia of South America, Ecuador, Peru etc..Tool
There is certain drought-enduring, cold-resistant, salt tolerance, growth scope is about most suitable height on sea level to 4500 meters of height above sea level or so of plateau
Degree is height above sea level 3000-4000 meters of plateau or mountainous region area.Vitamin, polyphenol, flavonoid class, saponin(e and the plant that quinoa is rich in
Sterol substance has a variety of health efficacies.Quinoa has high protein, and the fatty middle unsaturated fatty acid of institute accounts for 83%, still
A kind of food of low fructose low glucose can play beneficial functional during glycolipid metabolism.The nutritive value of quinoa is more than any
A kind of traditional cereal crops, quinoa are a kind of Quan Guquan nutrition adequate proteins base-forming foods, and quinoa is as a kind of chenopod
Its protein content is suitable with beef, and quality is also no less than meat source protein and milk source protein.The amino acid contained type of quinoa is rich
Richness, in addition to necessary 9 kinds of the mankind necessary amino acid, also containing there are many most crops of nonessential amino acid, especially enrichment not to have
Lysine, and dimension required for and the higher mineral element of content abundant containing type and a variety of human homergies
Raw element, cholesterol-free and seitan, sugared content, fat content and heat belong to reduced levels.
Cereal crisp chip is one kind using cereals as raw material, by extruding, etc. manufacturing procedures, because mouthfeel and convenience are quick
Consumer product area development is taken the course of its own, wide market, but currently on the market due to production technology complexity, cost of investment is high,
So that not yet using quinoa as the crisp chip product of primary raw material.
Therefore, it is necessary to provide a kind of quinoa crisp chip product and its production method solves above-mentioned technical problem.
Summary of the invention
The present invention provides a kind of quinoa crisp chip product and its production method, solves production technology complexity, and cost of investment is high,
So that the problem of there are no using quinoa as the crisp chip product of primary raw material.
In order to solve the above technical problems, quinoa crisp chip product provided by the invention and its production method include following steps:
S1, feedstock processing: the raw material of examination is subjected to impurity elimination；
S2, crushing: being transported to pulverizer by feeding pump for the raw material after the impurity elimination in S1, by being crushed,
After crushing, then detect raw material moisture；
S3, water transfer point: according to the moisture detected in S2, mixed at high speed is carried out to raw material, to adjust quinoa powder moisture；
S4, extruding: material is delivered to bulking machine, is passed through extruding by the raw material after adjusting moisture in S3 using bulking machine
Machine carries out extruding to raw material；
S5, molding: by former that the material extruding shape in blocks after extruding is long in the outlet installation forming device of bulking machine
Strip, then by cutting machine, the material of extruding shape strip in blocks is cut into the quinoa piece of the size dimension of needs；
S6, cooling: the quinoa piece that the size dimension of needs will be cut into S5 passes through cooling equipment and carries out cooling treatment；
Quinoa piece after cooling treatment in S6: being placed into the inside of Fryer by S7, frying, is carried out by Fryer fried
Processing, and fried quinoa piece carry out deoiling treatment using oil remover；
S8, seasoning: oil remover in S7 is carried out to the quinoa piece after deoiling treatment again, cumin sauce is added, then pass through mixing machine
It is mixed；
S9, drying: quinoa piece mixed in S8 is put into drying unwheeling, then pushes to baking room and is dried；
S10, packaging: according to the specification of sale demand, using controlled atmospheric packing.
Preferably, the examination in the S1 is according to for according to the examination of LS/T 3245-2015 " quinoa rice " standard.
Preferably, feeding pump is pumped using vacuum feeding in the S2, and the mesh number crushed in the S2 is controlled≤100
Mesh.
Preferably, the moisture after adjusting in the S3 is 15%-18%.
Preferably, the bulking machine in the S4 uses twin-screw Bulking Machine, and one section 110 DEG C, two section 125 of swelling temperature
℃。
Preferably, the cooling temperature in the S6 is 20 DEG C -30 DEG C.
Preferably, the Fryer in the S7 is Vacuum frying machine, and oil remover uses vacuum de-oiling machine.
Preferably, the vacuum degree inside the Fryer is adjusted to 0.093Mpa, and in the S7 inside Fryer
95 DEG C of temperature, and deep-fat frying time 20 seconds.
Preferably, the mixed proportion in the S8 is 19kg quinoa piece: cumin sauce 1kg.
Preferably, the temperature of the baking room in the S9 is 85 DEG C, and the drying time in the S9 is 45 minutes -50
Minute.
Compared with the relevant technologies, quinoa crisp chip product provided by the invention and its production method have following beneficial effect
Fruit:
The present invention provides a kind of quinoa crisp chip product and its production method, the raw material of examination is carried out impurity elimination, after impurity elimination
Raw material pulverizer is transported to by feeding pump, by being crushed, after crushing, then detect raw material moisture, according to
The moisture of detection carries out mixed at high speed to raw material, so that quinoa powder moisture is adjusted, by the raw material after adjusting moisture, using extruding
Material is delivered to bulking machine by machine, is carried out extruding to raw material by bulking machine and is passed through in the outlet installation forming device of bulking machine
Former cuts the material of extruding shape strip in blocks by the material extruding shape strip in blocks after extruding, then by cutting machine
At the quinoa piece of the size dimension of needs, the quinoa piece that will be cut into the size dimension of needs carries out cooling place by cooling equipment
Quinoa piece after cooling treatment, is placed into the inside of Fryer by reason, carries out fried processing by Fryer, and fried
Quinoa piece carries out deoiling treatment using oil remover, then oil remover is carried out to the quinoa piece after deoiling treatment, and cumin sauce is added, then
It is mixed, mixed quinoa piece is put into drying unwheeling, then push to baking room and dried, finally by mixing machine
According to the specification of sale demand, using controlled atmospheric packing, this technique uses extruding and vacuum low-temperature frying technology, protects to greatest extent
The original flavor of product and nutritional ingredient have been demonstrate,proved, green manufacturing, and the product of this technique production has been truly realized, has filled up city
Field blank, opens the new markets in a quinoa downstream, compared with that this product simple production process, cost of investment is small, has
Higher output and input ratio, marketing of being more convenient for.
Detailed description of the invention
Fig. 1 is the flow diagram of the first embodiment of quinoa crisp chip product provided by the invention and its production method.
Specific embodiment
The invention will be further described with embodiment with reference to the accompanying drawing.
First embodiment
Please refer to Fig. 1, wherein the step of Fig. 1 is quinoa crisp chip product provided by the invention and its production method is shown
It is intended to.Quinoa crisp chip product and its production method include following steps:
S1, feedstock processing: the raw material of examination is subjected to impurity elimination；
S2, crushing: being transported to pulverizer by feeding pump for the raw material after the impurity elimination in S1, by being crushed,
After crushing, then detect raw material moisture；
S3, water transfer point: according to the moisture detected in S2, mixed at high speed is carried out to raw material, to adjust quinoa powder moisture；
S4, extruding: material is delivered to bulking machine, is passed through extruding by the raw material after adjusting moisture in S3 using bulking machine
Machine carries out extruding to raw material；
S5, molding: by former that the material extruding shape in blocks after extruding is long in the outlet installation forming device of bulking machine
Strip, then by cutting machine, the material of extruding shape strip in blocks is cut into the quinoa piece of the size dimension of needs；
S6, cooling: the quinoa piece that the size dimension of needs will be cut into S5 passes through cooling equipment and carries out cooling treatment；
Quinoa piece after cooling treatment in S6: being placed into the inside of Fryer by S7, frying, is carried out by Fryer fried
Processing, and fried quinoa piece carry out deoiling treatment using oil remover；
S8, seasoning: oil remover in S7 is carried out to the quinoa piece after deoiling treatment again, cumin sauce is added, then pass through mixing machine
It is mixed；
S9, drying: quinoa piece mixed in S8 is put into drying unwheeling, then pushes to baking room and is dried；
S10, packaging: according to the specification of sale demand, using controlled atmospheric packing.
Examination in the S1 produces after ensure that examination according to check and accept according to LS/T 3245-2015 " quinoa rice " standard
The health of product.
Feeding pump is pumped using vacuum feeding in the S2, and the mesh number crushed in the S2 is controlled in≤100 mesh.
Moisture after adjusting in the S3 is 15%-18%.
Bulking machine in the S4 uses twin-screw Bulking Machine, and one section 110 DEG C of swelling temperature, and two sections 125 DEG C, double spiral shells
The advantages that adaptable strong, sliding of bar extruder conveys and is self-cleaning, but its structure is complex, and cost of investment is high, accordingly
Maintenance and operating cost are also higher, thus, twin-screw extruder is generally used for those aquatic products with high added value and dotes on
In object Feed Manufacturing, the production of squid, soft-shelled turtle and scrod feed, because the price that these products are sold on the market is enough back
Expense needed for reporting the manufacture product of twin screw techniques；Other special aquatic products feed such as particle aquatic feeds, high-fat water
Production, which is expected, and output is small but is formulated the feed often become also needs to be produced using twin-screw extruder.
Cooling temperature in the S6 is 20 DEG C -30 DEG C, is cooled to room temperature, ensure that food products.
Preferably, the Fryer in the S7 is Vacuum frying machine, and oil remover uses vacuum de-oiling machine.
Vacuum degree inside the Fryer is adjusted to 0.093Mpa, and the temperature 95 in the S7 inside Fryer
DEG C, and deep-fat frying time 20 seconds.
Mixed proportion in the S8 is 19kg quinoa piece: cumin sauce 1kg.
The temperature of baking room in the S9 is 85 DEG C, and the drying time in the S9 is -50 minutes 45 minutes.
The working principle of quinoa crisp chip product provided by the invention and its production method is as follows:
The raw material of examination is subjected to impurity elimination, the raw material after impurity elimination is transported to pulverizer by feeding pump, by crush into
Row crushes, and after crushing, then detects raw material moisture, according to the moisture of detection, mixed at high speed is carried out to raw material, to adjust Chenopodiaceae
Flour moisture, by adjust moisture after raw material material is delivered to by bulking machine using bulking machine, by bulking machine to raw material into
Row extruding by former by the material extruding shape strip in blocks after extruding, then is led in the outlet installation forming device of bulking machine
Cutting machine is crossed, the material of extruding shape strip in blocks is cut into the quinoa piece of the size dimension of needs, the size of needs will be cut into
The quinoa piece of size passes through cooling equipment and carries out cooling treatment, and the quinoa piece after cooling treatment is placed into the inside of Fryer,
Carry out fried processing, and fried quinoa piece by Fryer, deoiling treatment carried out using oil remover, then by oil remover into
Quinoa piece after row deoiling treatment is added cumin sauce, then is mixed by mixing machine, and mixed quinoa piece is put into drying
It in unwheeling, then pushes to baking room and is dried, finally according to the specification of sale demand, using controlled atmospheric packing.
Compared with the relevant technologies, quinoa crisp chip product provided by the invention and its production method have following beneficial effect
Fruit:
The raw material of examination is subjected to impurity elimination, the raw material after impurity elimination is transported to pulverizer by feeding pump, by crush into
Row crushes, and after crushing, then detects raw material moisture, according to the moisture of detection, mixed at high speed is carried out to raw material, to adjust Chenopodiaceae
Flour moisture, by adjust moisture after raw material material is delivered to by bulking machine using bulking machine, by bulking machine to raw material into
Row extruding by former by the material extruding shape strip in blocks after extruding, then is led in the outlet installation forming device of bulking machine
Cutting machine is crossed, the material of extruding shape strip in blocks is cut into the quinoa piece of the size dimension of needs, the size of needs will be cut into
The quinoa piece of size passes through cooling equipment and carries out cooling treatment, and the quinoa piece after cooling treatment is placed into the inside of Fryer,
Carry out fried processing, and fried quinoa piece by Fryer, deoiling treatment carried out using oil remover, then by oil remover into
Quinoa piece after row deoiling treatment is added cumin sauce, then is mixed by mixing machine, and mixed quinoa piece is put into drying
It in unwheeling, then pushes to baking room and is dried, finally according to the specification of sale demand, using controlled atmospheric packing, this technique is used
Extruding and vacuum low-temperature frying technology ensure that the original flavor of product and nutritional ingredient to greatest extent, be truly realized green
Color manufacture, and the product of this technique production, have filled up the market vacancy, the new markets in a quinoa downstream have been opened, compared with that
A this product simple production process, cost of investment is small, output with higher and input ratio, marketing of being more convenient for.
Second embodiment
A kind of quinoa crisp chip product and its production method further include following steps:
S1, feedstock processing: the raw material of examination is subjected to impurity elimination；
S2, crushing: being transported to pulverizer by feeding pump for the raw material after the impurity elimination in S1, by being crushed,
After crushing, then detect raw material moisture；
S3, water transfer point: according to the moisture detected in S2, mixed at high speed is carried out to raw material, to adjust quinoa powder moisture；
S4, extruding: material is delivered to bulking machine, is passed through extruding by the raw material after adjusting moisture in S3 using bulking machine
Machine carries out extruding to raw material；
S5, molding: by former that the material extruding shape in blocks after extruding is long in the outlet installation forming device of bulking machine
Strip, then by cutting machine, the material of extruding shape strip in blocks is cut into the quinoa piece of the size dimension of needs；
S6, cooling: the quinoa piece that the size dimension of needs will be cut into S5 passes through cooling equipment and carries out cooling treatment；
Quinoa piece after cooling treatment in S6: being placed into the inside of Fryer by S7, frying, is carried out by Fryer fried
Processing, and fried quinoa piece carry out deoiling treatment using oil remover；
S8, seasoning: oil remover in S7 is carried out to the quinoa piece after deoiling treatment again, cumin sauce is added, then pass through mixing machine
It is mixed；
S9, drying: quinoa piece mixed in S8 is put into drying unwheeling, then pushes to baking room and is dried；
S10, packaging: according to the specification of sale demand, using controlled atmospheric packing.
Examination in the S1 produces after ensure that examination according to check and accept according to LS/T 3245-2015 " quinoa rice " standard
The health of product.
Feeding pump is pumped using vacuum feeding in the S2, and the mesh number crushed in the S2 is controlled in≤100 mesh.
Moisture after adjusting in the S3 is 10%-15%, and brittleness is good, does not stick tooth, in good taste, convenient.
Bulking machine in the S4 uses twin-screw Bulking Machine, and one section 120 DEG C of swelling temperature, two sections 130 DEG C.
Cooling temperature in the S6 is 25 DEG C -40 DEG C, ensure that food products.
Preferably, the Fryer in the S7 is Vacuum frying machine, and oil remover uses vacuum de-oiling machine.
Vacuum degree inside the Fryer is adjusted to 0.093Mpa, and the temperature 95 in the S7 inside Fryer
DEG C, and deep-fat frying time 30 seconds, it can adequately embody quinoa crisp chip crisp brittleness.
Mixed proportion in the S8 is 20kg quinoa piece: cumin sauce 1kg.
The temperature of baking room in the S9 is 70 DEG C, and the drying time in the S9 is -60 minutes 50 minutes.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent structure or equivalent flow shift made by bright specification and accompanying drawing content is applied directly or indirectly in other relevant skills
Art field, is included within the scope of the present invention.
Claims (10)
1. a kind of quinoa crisp chip product and its production method, which is characterized in that including following steps:
S1, feedstock processing: the raw material of examination is subjected to impurity elimination；
S2, crushing: being transported to pulverizer by feeding pump for the raw material after the impurity elimination in S1, by being crushed, crushes
After, then detect raw material moisture；
S3, water transfer point: according to the moisture detected in S2, mixed at high speed is carried out to raw material, to adjust quinoa powder moisture；
S4, extruding: material is delivered to bulking machine, is passed through bulking machine pair by the raw material after adjusting moisture in S3 using bulking machine
Raw material carries out extruding；
S5, molding: in the outlet installation forming device of bulking machine, by former by the material extruding shape strip in blocks after extruding
Shape, then by cutting machine, the material of extruding shape strip in blocks is cut into the quinoa piece of the size dimension of needs；
S6, cooling: the quinoa piece that the size dimension of needs will be cut into S5 passes through cooling equipment and carries out cooling treatment；
Quinoa piece after cooling treatment in S6: being placed into the inside of Fryer by S7, frying, is carried out at frying by Fryer
Reason, and fried quinoa piece carry out deoiling treatment using oil remover；
Oil remover in S7: being carried out the quinoa piece after deoiling treatment by S8, seasoning again, cumin sauce is added, then carry out by mixing machine
Mixing；
S9, drying: quinoa piece mixed in S8 is put into drying unwheeling, then pushes to baking room and is dried；
S10, packaging: according to the specification of sale demand, using controlled atmospheric packing.
2. quinoa crisp chip product according to claim 1 and its production method, which is characterized in that the examination in the S1 is pressed
According to for according to the examination of LS/T 3245-2015 " quinoa rice " standard.
3. quinoa crisp chip product according to claim 1 and its production method, which is characterized in that feeding pump is adopted in the S2
The mesh number for being pumped with vacuum feeding, and being crushed in the S2 is controlled in≤100 mesh.
4. quinoa crisp chip product according to claim 1 and its production method, which is characterized in that after being adjusted in the S3
Moisture is 15%-18%.
5. quinoa crisp chip product according to claim 1 and its production method, which is characterized in that the bulking machine in the S4
Using twin-screw Bulking Machine, and one section 110 DEG C of swelling temperature, two sections 125 DEG C.
6. quinoa crisp chip product according to claim 1 and its production method, which is characterized in that the cooling temperature in the S6
Degree is 20 DEG C -30 DEG C.
7. quinoa crisp chip product according to claim 1 and its production method, which is characterized in that the Fryer in the S7
For Vacuum frying machine, and oil remover uses vacuum de-oiling machine.
8. quinoa crisp chip product according to claim 1 and its production method, which is characterized in that inside the Fryer
Vacuum degree is adjusted to 0.093Mpa, and 95 DEG C of the temperature in the S7 inside Fryer, and deep-fat frying time 20 seconds.
9. quinoa crisp chip product according to claim 1 and its production method, which is characterized in that the mixing ratio in the S8
Example is 19kg quinoa piece: cumin sauce 1kg.
10. quinoa crisp chip product according to claim 1 and its production method, which is characterized in that the drying in the S9
The temperature in room is 85 DEG C, and the drying time in the S9 is -50 minutes 45 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113951440A (en) * | 2021-10-25 | 2022-01-21 | 青海省轻工业研究所有限责任公司 | Processing technology of instant crisp quinoa |
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| CN108208087A (en) * | 2018-04-04 | 2018-06-29 | 武汉菲特尼斯网络科技有限公司 | A kind of fiber crisp chip and preparation method thereof |
| CN109567093A (en) * | 2018-12-28 | 2019-04-05 | 马小雨 | Low fat fruit and vegetable crisp chip and its processing method |
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| CN103689552A (en) * | 2013-12-19 | 2014-04-02 | 山东商业职业技术学院 | Flavored low-fat white mushroom crisp chip and preparation method thereof |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
| CN108185419A (en) * | 2018-01-26 | 2018-06-22 | 山西省农业科学院农产品加工研究所 | High microsteping ferment composite coarse grains piece preparation method |
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| CN113951440A (en) * | 2021-10-25 | 2022-01-21 | 青海省轻工业研究所有限责任公司 | Processing technology of instant crisp quinoa |
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Application publication date: 20191008 |