CN112314941A - Instant quinoa seedling and preparation method thereof - Google Patents
Instant quinoa seedling and preparation method thereof Download PDFInfo
- Publication number
- CN112314941A CN112314941A CN202011152292.2A CN202011152292A CN112314941A CN 112314941 A CN112314941 A CN 112314941A CN 202011152292 A CN202011152292 A CN 202011152292A CN 112314941 A CN112314941 A CN 112314941A
- Authority
- CN
- China
- Prior art keywords
- quinoa
- seedlings
- instant
- cleaning
- seedling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, relates to a specific quinoa processing method, and particularly relates to an instant quinoa seedling and a preparation method thereof. The preparation method of the instant quinoa wheat seedling comprises the following steps: a. selecting materials; b. cleaning; c. steaming and boiling; d. drying and bonding; e. squeezing and dehydrating; f. seasoning; g. and (6) sterilizing and packaging. The instant quinoa seedlings prepared by the method are not added with any food additives such as preservatives, pigments and essences, are pure in taste and rich in nutrition, and the instant quinoa seedlings are prepared into the instant food for the first time, so that the instant quinoa seedlings are convenient to carry and are packaged in vacuum, and the shelf life is as long as 6 months; the preparation process of the instant quinoa wheat seedling is simple and convenient, low in cost and various and adjustable in taste, the types of instant food are increased, and the application range of the quinoa wheat seedling is expanded.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to a specific quinoa processing method, and particularly relates to an instant quinoa seedling and a preparation method thereof.
Background
Chenopodium quinoa (atriplex prichi) is a plant of the genus Chenopodium of the family Chenopodiaceae. The ear part can be red, purple or yellow, the shape of the plant is similar to that of the grey lima vegetable, and the ear part is similar to that of the sorghum after the plant is mature. The size of the plant is greatly influenced by environmental and genetic factors, and the plant is different from 0.3 to 3 meters, and the stem part is hard and can be branched or not. The single leaf is alternate, the leaf is in the shape of duck's leg, and the leaf edge is divided into full edge type and sawtooth edge type. The chenopodium quinoa has two natures, the flower floc is umbrella-shaped, spike-shaped and cone-shaped, the chenopodium quinoa seeds are small and are in the shape of small round medicine slices, the diameter is 1.5-2 mm, and the thousand seed weight is 1.4-3 g.
Is native to high-altitude mountain areas such as Columbia, Ecuador, Peru, etc. of Andes mountain in south America. Has certain drought resistance, cold resistance and salt tolerance, the growth range is about from sea level to plateau with the altitude of about 4500 meters, and the optimal height is plateau or mountain area with the altitude of 3000-4000 meters.
The quinoa is rich in vitamins, polyphenols, flavonoids, saponins and phytosterols, and has various health effects. Quinoa has high protein, contains unsaturated fatty acids in fat of 83%, and is a low-fructose and low-glucose food capable of playing a beneficial role in glycolipid metabolism.
The nutrition value of the quinoa exceeds that of any traditional grain crop, the quinoa is a whole-grain full-nutrition complete protein alkaline food, the quinoa serving as a Chenopodiaceae plant has the protein content equivalent to that of beef, and the quality of the quinoa is not inferior to that of meat-source protein and milk-source protein. Chenopodium quinoa contains abundant amino acids, 9 essential amino acids necessary for human beings, and also contains many non-essential amino acids, especially lysine which most crops do not have, and contains abundant and high-content mineral elements, and various vitamins which are needed by normal metabolism of human bodies, and does not contain cholesterol and gluten, and the sugar content, fat content and calorie are all low levels.
The full nutritional and high dietary fiber properties of quinoa determine its health benefits. Research shows that the quinoa is rich in vitamins, polyphenols, flavonoids, saponins and phytosterols and has various health effects. Quinoa has high protein, contains unsaturated fatty acids in fat of 83%, and is a low-fructose and low-glucose food capable of playing a beneficial role in glycolipid metabolism. Thus, quinoa is further made into various foods such as rice, noodles, cookies, chewable tablets, energy bars, meal replacement powders, rice noodles, protein powders, milk teas, health porridge, and the like.
For example, CN110226700A discloses a quinoa instant porridge, which is prepared from the following raw materials in parts by weight: 10 parts of quinoa, 5-6 parts of oat, 1-2 parts of Chinese yam and 0-1 part of food auxiliary material. The invention also provides a preparation method of the quinoa instant porridge, which comprises the following steps: weighing quinoa, oat and Chinese yam according to the weight ratio, adding boiling water, rehydrating, then adding food auxiliary materials according to the weight ratio, and stirring uniformly.
For another example, CN104799193A discloses a preparation method of quinoa instant rice, which comprises the following steps: selecting and cleaning quinoa, then placing the quinoa into a fluidized bed for drying, placing the dried quinoa into a crusher for crushing, after crushing, carrying out curing granulation on quinoa powder by using a double-screw extruder, preparing quinoa rice by using a rice-shaped grinding tool, drying the quinoa rice by using the fluidized bed, then placing the quinoa rice into an oven for baking, after baking, carrying out spraying to form the quinoa rice with different flavors, and finally cooling to obtain the instant quinoa rice.
Therefore, in the prior art, the fruits of quinoa are processed, although the quinoa has high utilization value and various utilization types, the utilization value of quinoa seedlings does not vary, the quinoa seedlings contain rich vitamin C and mineral nutrients, particularly, the calcium content is up to 3%, and the cellulose content is particularly rich. The quinoa seedling is directly cold mixed with sauce or boiled with tomato to obtain soup, which has rich taste and health, and the dish contains abundant vitamins, minerals, carbohydrates, organic acids and a small amount of protein, and has effects of promoting digestion, promoting urination, and inhibiting multiple bacteria. Therefore, the development of the instant food of the quinoa wheat seedlings, which can greatly enrich the food types of the quinoa wheat seedlings, is healthy and nutritious, is convenient to carry and has longer shelf life, is necessary.
Disclosure of Invention
Aiming at the problem that the quinoa seedling food which can be instant, is healthy and nutritional, has good taste and is convenient to carry is not developed in the prior art, the invention provides an instant quinoa seedling and a preparation method thereof.
A preparation method of instant quinoa wheat seedlings comprises the following steps:
a. selecting materials: selecting fresh quinoa seedlings purchased or picked in the market, ensuring that the stems of the selected quinoa seedlings are plump without mechanical damage, and controlling the time from picking to processing to be preferably 6-12 h;
b. cleaning: c, primarily sorting the quinoa wheat seedlings selected in the step a, removing necrotic and withered leaves, cleaning, and draining water for later use;
c. and (3) cooking: b, stewing the cleaned quinoa wheat seedlings in the step b in boiling water for 30 s-1 min, fishing out the boiled quinoa wheat seedlings and naturally cooling the boiled quinoa wheat seedlings to room temperature;
d. drying and bonding: c, adding an adhesive into the quinoa seedlings cooked in the step c, drying, and removing redundant water to obtain the quinoa seedlings with the water content of 20-30% and bonded together;
e. squeezing and dehydrating: d, squeezing and dehydrating the quinoa seedlings bonded together in the step d by a squeezer until the water content of the quinoa seedlings is lower than 10%;
f. seasoning: e, seasoning the quinoa seedlings dehydrated in the step e by adding seasonings according to different tastes;
g. and (3) sterilizing and packaging: and f, sterilizing the quinoa seedlings seasoned in the step f, and carrying out vacuum packaging to obtain the instant quinoa seedling food.
The existing research shows that polyphenol and flavonoid extracts in chenopodium quinoa leaves have stronger ABTS [2, 2-linked nitrogen-di (3-ethyl-benzothiazole-6-sulfonic acid) diammonium ] scavenging activity and can inhibit the activity of lipoxygenase. In addition, ferulic acid, sinapinic acid, gallic acid, kaempferol, isorhamnetin and rutin in Chenopodium quinoa leaf can inhibit proliferation and motility of prostate cancer cells and communication capacity of cancer cells. Further, in the preparation method of the instant quinoa seedlings, the young quinoa seedlings with a growth period of 5-15 days or the young quinoa seedlings with a growth period of 15-45 days are selected from the fresh quinoa seedlings in the step a. The young seedling of quinoa in the growth period of 5-15 days is rich in amino acids, fibers, trace elements, vitamins, flavonoids, phenolic acids and other nutrient substances and has various physiological activities. The plant height of the chenopodium quinoa green seedling with the growth period of 15-45 days can be as high as about 35cm, the biological yield of the chenopodium quinoa green seedling is high, the content of total polyphenol and total flavone contained in the chenopodium quinoa green seedling in the growth period is in a descending trend, but the content of the total flavone and the total polyphenol is still more, certain DPPH and ABTS removal activity is achieved, the content of total saponin is low, the palatability is better, the texture is still fresh and tender, and the chenopodium quinoa green seedling is also suitable for serving as a seedling dish.
Further, according to the preparation method of the instant quinoa wheat seedlings, warm water with the water temperature of 10-15 ℃ is adopted for cleaning in the step b, the cleaning frequency is not less than 3 times, and the actions in the cleaning process are gentle and cannot cause mechanical damage to the quinoa wheat seedlings. Because the not-cleaned quinoa contains saponin and tastes slightly bitter, the quinoa can be eaten only after being cleaned, and can be soaked in warm water for 3-8 hours before being cleaned, so that the impurities on the quinoa seedlings can be cleaned more cleanly, and the residual quantity of chemical fertilizer and pesticide can be reduced. The method adopts warm water for cleaning, which can not destroy the nutrition and structure of the quinoa wheat seedling, and can not cause the condition of incomplete cleaning.
Furthermore, in the preparation method of the instant quinoa wheat seedling, the adhesive in the step d is an edible adhesive, and the adhesive is at least one of carboxymethyl cellulose, starch and sodium alginate. The invention uses the adhesive in the wheat seedling of the quinoa, can keep higher viscosity stability of the food in the processes of extrusion and the like, thereby avoiding food coagulation or gelation, forming water quality separation, improving the appearance of the food and improving the mouthfeel of the food.
Furthermore, in the preparation method of the instant quinoa wheat seedlings, in order to ensure that the quinoa wheat seedlings can be well cooked without causing much loss of nutrient substances in the quinoa wheat seedlings, the cooking time in the step d is preferably 40-50 s.
In order to ensure the appearance and the quality guarantee period of the quinoa seedlings, avoid disordered crosslinking of the finally obtained quinoa seedlings to influence eating and ensure the crude oil taste and nutrition of the quinoa seedlings, the amount of the added adhesive is 10-20% of the quality of the quinoa seedlings.
Furthermore, in the preparation method of the instant quinoa wheat seedling, multiple times of extrusion is adopted for extrusion dehydration in the step e, so that the water content of the finally obtained quinoa wheat seedling is ensured to be lower than 6%, and a completely dehydrated state is achieved. The multiple extrusion times are more than or equal to 2, the aim is to ensure that the quinoa seedlings reach a completely dehydrated state, and the instant quinoa seedlings can keep freshness and quality guarantee period for a long time under the condition of not adding any preservative.
The sterilization method of the instant quinoa wheat seedlings can adopt the conventional method in the field, for example, pasteurization or microwave sterilization can be adopted, the sterilization rate is high, and the shelf life of the product is greatly prolonged.
Furthermore, in the preparation method of the instant quinoa wheat seedling, the seasoning in the step f is at least one of spicy, xylitol sweet and spicy. The spicy type, xylitol sweet type and spicy type seasonings are all selected conventionally in the field and are the mouthfeel of common instant food accepted by most people in the market.
The invention also provides an instant quinoa wheat seedling prepared by the preparation method.
Compared with the prior art, the invention has the beneficial effects that:
1. the instant quinoa seedlings prepared by the method are not added with any food additives such as preservatives, pigments and essences, are pure in taste and rich in nutrition, and the instant quinoa seedlings are prepared into the instant food for the first time, so that the instant quinoa seedlings are convenient to carry and are packaged in vacuum, and the shelf life is as long as 6 months;
2. the preparation process of the instant quinoa wheat seedling is simple and convenient, low in cost, numerous and adjustable in taste, and capable of realizing large-scale production, increasing the variety of instant food and expanding the application range of the quinoa wheat seedling.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, but it should not be construed that the scope of the present invention is limited to the following examples. Various substitutions and alterations can be made by those skilled in the art and by conventional means without departing from the spirit of the method of the invention described above.
Example 1
A preparation method of instant quinoa wheat seedlings comprises the following steps:
a. selecting materials: selecting fresh quinoa seedlings purchased or picked in the market, ensuring that the stems of the selected quinoa seedlings are plump without mechanical damage, and controlling the time from picking to processing to be preferably 6-12 h;
selecting young chenopodium quinoa seedlings with the growth period of 5-15 days from the fresh chenopodium quinoa seedlings;
b. cleaning: c, primarily sorting the quinoa wheat seedlings selected in the step a, removing necrotic young seedlings, cleaning, and draining water for later use;
the cleaning is carried out by adopting warm water with the water temperature of 10-15 ℃, the cleaning frequency is not less than 3 times, and the actions in the cleaning process are gentle and cannot generate mechanical damage to the quinoa seedlings;
c. and (3) cooking: b, boiling the cleaned quinoa wheat seedlings in the step b in boiling water for 45s, fishing out the boiled quinoa wheat seedlings, and naturally cooling to room temperature;
d. drying and bonding: c, adding an adhesive into the quinoa seedlings cooked in the step c, drying, and removing redundant water to obtain the quinoa seedlings with the water content of 20-30% and bonded together;
the adhesive is edible adhesive, and the adhesive is starch;
the addition amount of the adhesive is 15% of the weight of the quinoa seedlings;
e. squeezing and dehydrating: d, squeezing and dehydrating the quinoa seedlings bonded together in the step d for multiple times by using a squeezer until the water content of the quinoa seedlings is lower than 6% and a completely dehydrated state is achieved;
f. seasoning: e, seasoning the quinoa seedlings dehydrated in the step e by adding seasonings according to different tastes; the seasoning is a spicy seasoning;
g. and (3) sterilizing and packaging: and f, sterilizing the quinoa seedlings seasoned in the step f, and carrying out vacuum packaging to obtain the instant quinoa seedling food.
Example 2
A preparation method of instant quinoa wheat seedlings comprises the following steps:
a. selecting materials: selecting fresh quinoa seedlings purchased or picked in the market, ensuring that the stems of the selected quinoa seedlings are plump without mechanical damage, and controlling the time from picking to processing to be preferably 6-12 h;
selecting quinoa young plants with the growth period of 15-45 days from the fresh quinoa young plants;
b. cleaning: c, primarily sorting the quinoa wheat seedlings selected in the step a, removing necrotic and withered leaves, cleaning, and draining water for later use;
the cleaning is carried out by adopting warm water with the water temperature of 10-15 ℃, the cleaning frequency is not less than 3 times, and the actions in the cleaning process are gentle and cannot generate mechanical damage to the quinoa seedlings;
c. and (3) cooking: b, boiling the cleaned quinoa wheat seedlings in the step b in boiling water for 50s, fishing out the boiled quinoa wheat seedlings, and naturally cooling to room temperature;
d. drying and bonding: c, adding an adhesive into the quinoa seedlings cooked in the step c, drying, and removing redundant water to obtain the quinoa seedlings with the water content of 20-30% and bonded together;
the adhesive is edible adhesive, and the adhesive is carboxymethyl cellulose;
the addition amount of the adhesive is 12% of the weight of the quinoa seedlings;
e. squeezing and dehydrating: d, squeezing and dehydrating the quinoa seedlings bonded together in the step d for multiple times by using a squeezer until the water content of the quinoa seedlings is lower than 8% and a completely dehydrated state is achieved;
f. seasoning: e, seasoning the quinoa seedlings dehydrated in the step e by adding seasonings according to different tastes; the seasoning is xylitol sweet;
g. and (3) sterilizing and packaging: and f, sterilizing the quinoa seedlings seasoned in the step f, and carrying out vacuum packaging to obtain the instant quinoa seedling food.
Example 3
A preparation method of instant quinoa wheat seedlings comprises the following steps:
a. selecting materials: selecting fresh quinoa seedlings purchased or picked in the market, ensuring that the stems of the selected quinoa seedlings are plump without mechanical damage, and controlling the time from picking to processing to be preferably 6-12 h;
selecting young chenopodium quinoa seedlings with the growth period of 5-15 days from the fresh chenopodium quinoa seedlings;
b. cleaning: c, primarily sorting the quinoa wheat seedlings selected in the step a, removing necrotic young seedlings, cleaning, and draining water for later use;
the cleaning is carried out by adopting warm water with the water temperature of 10-15 ℃, the cleaning frequency is not less than 3 times, and the actions in the cleaning process are gentle and cannot generate mechanical damage to the quinoa seedlings;
c. and (3) cooking: b, boiling the cleaned quinoa wheat seedlings in the step b in boiling water for 35s, fishing out the boiled quinoa wheat seedlings, and naturally cooling to room temperature;
d. drying and bonding: c, adding an adhesive into the quinoa seedlings cooked in the step c, drying, and removing redundant water to obtain the quinoa seedlings with the water content of 20-30% and bonded together;
the adhesive is an edible adhesive, and the adhesive is sodium alginate;
the addition amount of the adhesive is 20% of the weight of the quinoa seedlings;
e. squeezing and dehydrating: d, squeezing and dehydrating the quinoa seedlings bonded together in the step d for multiple times by using a squeezer until the water content of the quinoa seedlings is lower than 10% and a completely dehydrated state is achieved;
f. seasoning: e, seasoning the quinoa seedlings dehydrated in the step e by adding seasonings according to different tastes; the seasoning is a spicy seasoning;
g. and (3) sterilizing and packaging: and f, sterilizing the quinoa seedlings seasoned in the step f, and carrying out vacuum packaging to obtain the instant quinoa seedling food.
Example 4
A preparation method of instant quinoa wheat seedlings comprises the following steps:
a. selecting materials: selecting fresh quinoa seedlings purchased or picked in the market, ensuring that the stems of the selected quinoa seedlings are plump without mechanical damage, and controlling the time from picking to processing to be preferably 6-12 h;
selecting quinoa young plants with the growth period of 15-45 days from the fresh quinoa young plants;
b. cleaning: c, primarily sorting the quinoa wheat seedlings selected in the step a, removing necrotic and withered leaves, cleaning, and draining water for later use;
the cleaning is carried out by adopting warm water with the water temperature of 10-15 ℃, the cleaning frequency is not less than 3 times, and the actions in the cleaning process are gentle and cannot generate mechanical damage to the quinoa seedlings;
c. and (3) cooking: b, boiling the cleaned quinoa wheat seedlings in the step b in boiling water for 1min, fishing out the boiled quinoa wheat seedlings and naturally cooling the boiled quinoa wheat seedlings to room temperature;
d. drying and bonding: c, adding an adhesive into the quinoa seedlings cooked in the step c, drying, and removing redundant water to obtain the quinoa seedlings with the water content of 20-30% and bonded together;
the adhesive is edible adhesive, and the adhesive is starch;
the addition amount of the adhesive is 18% of the weight of the quinoa seedlings;
e. squeezing and dehydrating: d, squeezing and dehydrating the quinoa seedlings bonded together in the step d for multiple times by using a squeezer until the water content of the quinoa seedlings is lower than 6% and a completely dehydrated state is achieved;
f. seasoning: e, seasoning the quinoa seedlings dehydrated in the step e by adding seasonings according to different tastes; the seasoning is a spicy seasoning;
g. and (3) sterilizing and packaging: and f, sterilizing the quinoa seedlings seasoned in the step f, and carrying out vacuum packaging to obtain the instant quinoa seedling food.
Example 5
A preparation method of instant quinoa wheat seedlings comprises the following steps:
a. selecting materials: selecting fresh quinoa seedlings purchased or picked in the market, ensuring that the stems of the selected quinoa seedlings are plump without mechanical damage, and controlling the time from picking to processing to be preferably 6-12 h;
selecting quinoa young plants with the growth period of 15-45 days from the fresh quinoa young plants;
b. cleaning: c, primarily sorting the quinoa wheat seedlings selected in the step a, removing necrotic and withered leaves, cleaning, and draining water for later use;
the cleaning is carried out by adopting warm water with the water temperature of 10-15 ℃, the cleaning frequency is not less than 3 times, and the actions in the cleaning process are gentle and cannot generate mechanical damage to the quinoa seedlings;
c. and (3) cooking: b, boiling the cleaned quinoa wheat seedlings in the step b in boiling water for 40s, fishing out the boiled quinoa wheat seedlings, and naturally cooling to room temperature;
d. drying and bonding: c, adding an adhesive into the quinoa seedlings cooked in the step c, drying, and removing redundant water to obtain the quinoa seedlings with the water content of 20-30% and bonded together;
the adhesive is edible adhesive, and the adhesive is starch;
the addition amount of the adhesive is 10% of the weight of the quinoa seedlings;
e. squeezing and dehydrating: d, squeezing and dehydrating the quinoa seedlings bonded together in the step d for multiple times by using a squeezer until the water content of the quinoa seedlings is lower than 7% and a completely dehydrated state is achieved;
f. seasoning: e, seasoning the quinoa seedlings dehydrated in the step e by adding seasonings according to different tastes; the seasoning is xylitol sweet seasoning;
g. and (3) sterilizing and packaging: and f, sterilizing the quinoa seedlings seasoned in the step f, and carrying out vacuum packaging to obtain the instant quinoa seedling food.
By adopting the preparation process of the instant chenopodium quinoa seedling food with the specific process parameters, the prepared chenopodium quinoa seedlings can be soaked in boiled water or boiled in water for soup when being eaten, can be eaten after being unpackaged, has good taste, and is convenient for consumers to eat at any time and any place.
Claims (9)
1. The preparation method of the instant quinoa wheat seedling is characterized by comprising the following steps:
a. selecting materials: selecting fresh quinoa seedlings purchased or picked in the market, ensuring that the stems of the selected quinoa seedlings are plump without mechanical damage, and controlling the time from picking to processing to be preferably 6-12 h;
b. cleaning: c, primarily sorting the quinoa wheat seedlings selected in the step a, removing necrotic and withered leaves, cleaning, and draining water for later use;
c. and (3) cooking: b, stewing the cleaned quinoa wheat seedlings in the step b in boiling water for 30 s-1 min, fishing out the boiled quinoa wheat seedlings and naturally cooling the boiled quinoa wheat seedlings to room temperature;
d. drying and bonding: c, adding an adhesive into the quinoa seedlings cooked in the step c, drying, and removing redundant water to obtain the quinoa seedlings with the water content of 20-30% and bonded together;
e. squeezing and dehydrating: d, squeezing and dehydrating the quinoa seedlings bonded together in the step d by a squeezer until the water content of the quinoa seedlings is lower than 10%;
f. seasoning: e, seasoning the quinoa seedlings dehydrated in the step e by adding seasonings according to different tastes;
g. and (3) sterilizing and packaging: and f, sterilizing the quinoa seedlings seasoned in the step f, and carrying out vacuum packaging to obtain the instant quinoa seedling food.
2. The method for preparing instant quinoa seedlings according to claim 1, wherein the fresh quinoa seedlings in step a are selected from quinoa seedlings with a growth period of 5-15 days or quinoa young seedlings with a growth period of 15-45 days.
3. The method for preparing instant quinoa seedlings according to claim 1, wherein the cleaning in step b is performed with warm water at a temperature of 10-15 ℃, the number of times of cleaning is not less than 3, and the actions in the cleaning process are gentle and cannot cause mechanical damage to quinoa seedlings.
4. The method for preparing instant quinoa seedlings according to claim 1, wherein the cooking time in step d is 40-50 s.
5. The method for preparing instant quinoa seedlings according to claim 1, wherein the binder in step d is an edible binder, and the binder is at least one of carboxymethyl cellulose, starch and sodium alginate.
6. The method for preparing instant quinoa seedlings according to claim 1 or 5, wherein the addition amount of the adhesive is 10-20% of the quinoa seedlings by mass.
7. The method for preparing instant quinoa seedlings according to claim 1, wherein the squeezing dehydration in step e is performed by multiple squeezing to ensure that the moisture content of the finally obtained quinoa seedlings is less than 6% and the completely dehydrated state is achieved.
8. The method for preparing instant quinoa seedlings according to claim 1, wherein the seasoning in step f is at least one of spicy, xylitol sweet and spicy.
9. A ready-to-eat quinoa seedling produced by the production method according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011152292.2A CN112314941A (en) | 2020-10-26 | 2020-10-26 | Instant quinoa seedling and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011152292.2A CN112314941A (en) | 2020-10-26 | 2020-10-26 | Instant quinoa seedling and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112314941A true CN112314941A (en) | 2021-02-05 |
Family
ID=74312322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011152292.2A Pending CN112314941A (en) | 2020-10-26 | 2020-10-26 | Instant quinoa seedling and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112314941A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049144A (en) * | 2007-05-15 | 2007-10-10 | 杨秀峰 | Compressing vegetable, fruitage to produce figural dryed foodstuff, preparation method and application |
| CN105211858A (en) * | 2015-10-12 | 2016-01-06 | 兴化市绿禾食品有限公司 | One has the full powder of bioactive Barley Greeg and production technology thereof |
| CN106360671A (en) * | 2016-08-26 | 2017-02-01 | 兴化市东奥食品有限公司 | Production method of barley seedling powder |
| CN107865424A (en) * | 2017-11-22 | 2018-04-03 | 兴化市东奥食品有限公司 | A kind of preparation technology for being applied to dehydration wheat seeding |
-
2020
- 2020-10-26 CN CN202011152292.2A patent/CN112314941A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049144A (en) * | 2007-05-15 | 2007-10-10 | 杨秀峰 | Compressing vegetable, fruitage to produce figural dryed foodstuff, preparation method and application |
| CN105211858A (en) * | 2015-10-12 | 2016-01-06 | 兴化市绿禾食品有限公司 | One has the full powder of bioactive Barley Greeg and production technology thereof |
| CN106360671A (en) * | 2016-08-26 | 2017-02-01 | 兴化市东奥食品有限公司 | Production method of barley seedling powder |
| CN107865424A (en) * | 2017-11-22 | 2018-04-03 | 兴化市东奥食品有限公司 | A kind of preparation technology for being applied to dehydration wheat seeding |
Non-Patent Citations (1)
| Title |
|---|
| 黎源倩: "《中华医学百科全书 卫生检验学》", 30 June 2017, 中国协和医科大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Salehi et al. | Effect of dried fruits and vegetables powder on cakes quality: A review | |
| KR101717771B1 (en) | Feed for companion animal and manufacturing method thereof | |
| Akter et al. | Utilization of jackfruit (Artocarpus heterophyllus) seed’s flour in food processing: A review | |
| Ravani et al. | Potentiality of Moringa oleifera for food and nutritional security-A review | |
| CN102919726B (en) | Vegetable compound rice capable of supplying special nutrition and preparation technology thereof | |
| Arutselvan et al. | Tuber crops and their potential in food and nutritional security | |
| Mohapatra et al. | Plantains and their postharvest uses: An overview | |
| KR20200004097A (en) | Process for preparing cold noodle with Hippophae rhamnoides | |
| KR102107424B1 (en) | Fermented pumpkin tea and manufacturing method thereof | |
| CN112314941A (en) | Instant quinoa seedling and preparation method thereof | |
| CN103250922A (en) | Banana flavor mung bean rice dumpling and preparation method thereof | |
| KR101229959B1 (en) | Preparation method for nuddle using spaghetti squash and the nuddle thereby | |
| KR101951483B1 (en) | Manufacturing Method of Soy Bean Paste using Wood-cultivated Ginseng | |
| CN105265784A (en) | Animal feed prepared from premna microphylla turcz leaves | |
| Sakhale et al. | Nutritional Values and Processing of Tropical Tuber Crops | |
| Ansari et al. | Production and Evaluation of Immunity Boosting Instant Soup Mix From Moringa Oleifera Lam. pod Powder | |
| CN103584184A (en) | Sweet corn-tilapia cooked dish | |
| KR20150005328A (en) | Omission | |
| KR101774744B1 (en) | The manufacturing method of ready-to-eat dried radish leaf rice | |
| KR102658580B1 (en) | Seasoned laver composition containing Aronia powder and a method of manufacturing seasoning laver using the same | |
| Human | Africa’s top 5 super foods | |
| Wahjudi et al. | Flour made from cacao-soybean tempeh fermented using soybean tempeh inoculum | |
| KR102492573B1 (en) | Noodle sauce and manufacturing method of the same | |
| KR102144017B1 (en) | Laver processed foods and manufacturing method thereof | |
| KR102146253B1 (en) | Process for preparing cold noodle with pomegranate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |