CN112617104A - Iron-supplementing composition containing quinoa and preparation method thereof - Google Patents
Iron-supplementing composition containing quinoa and preparation method thereof Download PDFInfo
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- CN112617104A CN112617104A CN202011637423.6A CN202011637423A CN112617104A CN 112617104 A CN112617104 A CN 112617104A CN 202011637423 A CN202011637423 A CN 202011637423A CN 112617104 A CN112617104 A CN 112617104A
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- quinoa
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- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 58
- 239000000203 mixture Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 35
- 210000004185 liver Anatomy 0.000 claims abstract description 35
- 235000009566 rice Nutrition 0.000 claims abstract description 35
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000015277 pork Nutrition 0.000 claims abstract description 31
- 241000209140 Triticum Species 0.000 claims abstract description 25
- 235000021307 Triticum Nutrition 0.000 claims abstract description 25
- 235000015278 beef Nutrition 0.000 claims abstract description 20
- 229910052742 iron Inorganic materials 0.000 claims abstract description 15
- 239000008187 granular material Substances 0.000 claims abstract description 14
- 239000013589 supplement Substances 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims description 34
- 238000010025 steaming Methods 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000005303 weighing Methods 0.000 claims description 15
- 238000007789 sealing Methods 0.000 claims description 14
- 239000000126 substance Substances 0.000 claims description 14
- 238000002791 soaking Methods 0.000 claims description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 11
- 235000010413 sodium alginate Nutrition 0.000 claims description 11
- 239000000661 sodium alginate Substances 0.000 claims description 11
- 229940005550 sodium alginate Drugs 0.000 claims description 11
- 239000002562 thickening agent Substances 0.000 claims description 9
- 238000009924 canning Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 235000014347 soups Nutrition 0.000 claims description 7
- 210000002435 tendon Anatomy 0.000 claims description 7
- 238000000034 method Methods 0.000 claims 2
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000021395 porridge Nutrition 0.000 abstract description 5
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 4
- 150000003278 haem Chemical class 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000011701 zinc Substances 0.000 abstract description 4
- 229910052725 zinc Inorganic materials 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- 208000007502 anemia Diseases 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 229930003427 Vitamin E Natural products 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
- 235000019165 vitamin E Nutrition 0.000 description 3
- 229940046009 vitamin E Drugs 0.000 description 3
- 239000011709 vitamin E Substances 0.000 description 3
- 235000015493 Chenopodium quinoa Nutrition 0.000 description 2
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 102000003839 Human Proteins Human genes 0.000 description 1
- 108090000144 Human Proteins Proteins 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000005534 hematocrit Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 125000005314 unsaturated fatty acid group Chemical group 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses an iron-supplementing composition containing quinoa and a preparation method thereof, wherein the iron-supplementing composition comprises the following components in percentage by mass: 20-40% of quinoa, 20-40% of purple rice, 10-15% of beef granules, 5-10% of pork liver and 10-20% of wheat germ, wherein the sum of the mass percentages of the components is 100%. In the formula of the invention, the quinoa growing iron-supplementing porridge is a good iron-supplementing nutritional food for primary and secondary school students in the growing period. Ferrum and zinc are indispensable nutrients in the growth and development stage, the beef pork liver can effectively supplement heme iron after being deodorized and put into porridge, and quinoa and wheat germ can effectively supplement zinc element and help growing and developing children to provide necessary nutrients, so that the health growth of primary and middle school students is assisted.
Description
Technical Field
The invention belongs to the technical field of functional foods, and particularly relates to an iron-supplementing composition containing quinoa and a preparation method of the composition.
Background
About 1/5 people suffer from iron deficiency anemia globally. After the basic step of the Xiaokang in China, the problem of nutrition deficiency of protein, fat and carbohydrate is basically solved, but the deficiency of micronutrient becomes a prominent problem, particularly the deficiency of iron, not only the affected area is wide, but also the related crowds are more, and children, women and old people are key and easy to develop.
The fourth national nutrition test in China shows that the prevalence rate of anemia of women of childbearing age in China is 36.6%, wherein the prevalence rate of anemia in cities is 275% and the prevalence rate of anemia in rural areas is 41.2%. Mainly because the residents in China mainly use vegetarian diet as the main population, the absorption rate of the 3-valent iron in the vegetarian diet is low, and the iron-deficiency anemia can be caused.
Anemia (anemia) refers to a common clinical condition in humans in which the peripheral red blood cell volume is reduced below the lower limit of the normal range. Because of the complexity of hematocrit measurements, hemoglobin (Hb) concentrations are often used instead clinically. China haematologists consider that in the sea level area of China, Hb of adult males is less than 120g/L, Hb of adult females (non-pregnant) is less than 110g/L, and Hb of pregnant women is less than 100g/L, so that anemia exists.
Disclosure of Invention
The first purpose of the invention is to provide an iron-supplementing composition containing quinoa, which increases the source of heme iron and can improve the absorption of iron element by human body.
The second purpose of the invention is to provide a preparation method of the iron-supplementing composition containing quinoa.
The technical scheme adopted by the invention is as follows: an iron-supplementing composition containing quinoa comprises the following components in percentage by mass: 20-40% of quinoa, 20-40% of purple rice, 10-15% of beef granules, 5-10% of pork liver and 10-20% of wheat germ, wherein the sum of the mass percentages of the components is 100%.
The first technical solution adopted by the present invention is further characterized in that,
the composition comprises the following components in percentage by mass: 25% of quinoa, 35% of purple rice, 15% of beef granules, 5% of pork liver and 20% of wheat germ, wherein the sum of the mass percentages of the components is 100%.
The second technical scheme adopted by the invention is as follows: the preparation method of the iron-supplementing composition containing quinoa is characterized by comprising the following steps:
step 1, respectively weighing 20-40% of three-color quinoa, 20-40% of purple rice, 10-15% of beef granules, 5-10% of pork liver and 10-20% of wheat germ according to mass percentage, wherein the sum of the mass percentages of the components is 100%;
step 2, steaming the quinoa obtained in the step 1 for 30min, steaming the purple rice for 30min, steaming the wheat germ for 25min, removing the tendon of the pork liver, soaking for 1h, and cooking to be well done;
step 3, adding a thickening agent into the substance obtained in the step 2, uniformly mixing, and finally sterilizing at 121 ℃ for 40-50 min;
and 4, canning the material obtained in the step 3, weighing, adding soup, pre-sealing, exhausting, sealing, sterilizing, cooling, wiping the can, preserving heat and inspecting to be qualified to obtain a finished product.
The second technical solution adopted by the present invention is further characterized in that,
step 1, weighing the quinoa and the purple rice, and soaking and softening the quinoa and the purple rice respectively.
The thickening agent in the step 3 is sodium alginate, and the mass ratio of the total substances in the step 2 to the thickening agent is 1: 6-8.
The invention has the beneficial effects that: in the formula of the invention, the quinoa growing iron-supplementing porridge is a good iron-supplementing nutritional food for primary and middle school students in the growing period. Ferrum and zinc are indispensable nutrients in the growth and development stage, the beef pork liver can effectively supplement heme iron after being deodorized and put into porridge, and quinoa and wheat germ can effectively supplement zinc element and help growing and developing children to provide necessary nutrients, so that the health growth of primary and middle school students is assisted. The composition increases the source of the heme iron, so that people can more easily obtain the iron in the liver and the red meat of animals, enrich the food and nutrient sources and ensure the absorption rate of the iron.
Detailed Description
The invention is further illustrated by the following specific embodiments.
The invention relates to an iron-supplementing composition containing quinoa, which comprises the following components in percentage by mass: 20-40% of quinoa, 20-40% of purple rice, 10-15% of beef granules, 5-10% of pork liver and 10-20% of wheat germ, wherein the sum of the mass percentages of the components is 100%.
Preferably, the iron supplement composition containing quinoa disclosed by the invention comprises the following components in percentage by mass: 25% of quinoa, 35% of purple rice, 15% of beef granules, 5% of pork liver and 20% of wheat germ, wherein the sum of the mass percentages of the components is 100%.
The main functions of the components in the composition are as follows: the quinoa and purple rice with three colors can ensure the intake of basic nutrients, and the wheat germ protein content is up to 30 percent, and is a complete protein; 84% of the fat is unsaturated fatty acid beneficial to human body; the vitamin has various types, wherein the content of the vitamin E is as high as 69mg/100g, and the vitamin E is full-value vitamin E. The pig liver contains rich iron element and exists in the form of divalent iron which is easy to absorb, and excessive intake can cause excessive intake of cholesterol and fat, so the addition content is less. The composition of the invention can meet the requirements of the growth on intake of rich protein, fat, vitamin mineral and the like, and iron supplement on intake of sufficient iron. The invention creatively puts the pork liver and the beef into the porridge, so that people can obtain the foods more directly and simply, and the combination of the chenopodium quinoa and the animal food improves the absorption and utilization rate of protein and better supplements the demand of human protein.
The invention relates to a preparation method of an iron-supplementing composition containing quinoa, which is specifically carried out according to the following steps:
step 1, respectively weighing 20-40% of three-color quinoa, 20-40% of purple rice, 10-15% of beef granules, 5-10% of pork liver and 10-20% of wheat germ according to mass percentage, wherein the sum of the mass percentages of the components is 100%.
And 2, respectively soaking and softening the quinoa and the purple rice weighed in the step 1 to ensure that the quinoa and the purple rice fully absorb water.
And 3, steaming the quinoa processed in the step 2 for 30min, steaming the purple rice for 30min, steaming the wheat germ for 25min, removing the tendon of the pork liver, soaking for 1h, and cooking until the pork liver is well cooked.
And 4, adding a thickening agent into the substance obtained in the step 3, uniformly mixing, and finally sterilizing at 121 ℃ for 40-50 min.
The thickening agent is sodium alginate, and the mass ratio of the total substances in the step 3 to the thickening agent is 1: 6-8.
The invention is limited to sterilization at the temperature of 121 ℃ for 40-50 min because the pasteurized pork liver has the lowest water loss rate, less color change and less nutrient loss.
And 5, canning the material obtained in the step 4, weighing, adding soup, pre-sealing, exhausting, sealing, sterilizing, cooling, wiping the can, preserving heat and inspecting to be qualified to obtain a finished product.
Example 1
Step 1, weighing 25g of three-color quinoa, 35g of purple rice, 15g of beef granules, 5g of pork liver and 20g of wheat germ respectively.
And 2, respectively soaking and softening the quinoa and the purple rice weighed in the step 1 to ensure that the quinoa and the purple rice fully absorb water.
And 3, steaming the quinoa processed in the step 2 for 30min, steaming the purple rice for 30min, steaming the wheat germ for 25min, removing the tendon of the pork liver, soaking for 1h, and cooking until the pork liver is well cooked.
And 4, adding the substances obtained in the step 3 into sodium alginate, uniformly mixing, and finally sterilizing at 121 ℃ for 45 min.
The mass ratio of the total substances in the step 3 to the sodium alginate is 1: 7.
And 5, canning the material obtained in the step 4, weighing, adding soup, pre-sealing, exhausting, sealing, sterilizing, cooling, wiping the can, preserving heat and inspecting to be qualified to obtain a finished product.
Example 2
Step 1, weighing 30g of three-color quinoa, 30g of purple rice, 10g of beef granules, 10g of pork liver and 20g of wheat germ respectively.
And 2, respectively soaking and softening the quinoa and the purple rice weighed in the step 1 to ensure that the quinoa and the purple rice fully absorb water.
And 3, steaming the quinoa processed in the step 2 for 30min, steaming the purple rice for 30min, steaming the wheat germ for 25min, removing the tendon of the pork liver, soaking for 1h, and cooking until the pork liver is well cooked.
And 4, adding the substances obtained in the step 3 into sodium alginate, uniformly mixing, and finally sterilizing at 121 ℃ for 40 min.
The mass ratio of the total substances in the step 3 to the sodium alginate is 1: 6.
And 5, canning the material obtained in the step 4, weighing, adding soup, pre-sealing, exhausting, sealing, sterilizing, cooling, wiping the can, preserving heat and inspecting to be qualified to obtain a finished product.
Example 3
Step 1, weighing 40g of three-color quinoa, 30g of purple rice, 10g of beef granules, 10g of pork liver and 10g of wheat germ respectively.
And 2, respectively soaking and softening the quinoa and the purple rice weighed in the step 1 to ensure that the quinoa and the purple rice fully absorb water.
And 3, steaming the quinoa processed in the step 2 for 30min, steaming the purple rice for 30min, steaming the wheat germ for 25min, removing the tendon of the pork liver, soaking for 1h, and cooking until the pork liver is well cooked.
And 4, adding the substances obtained in the step 3 into sodium alginate, uniformly mixing, and finally sterilizing at 121 ℃ for 50 min.
The mass ratio of the total substances in the step 3 to the sodium alginate is 1: 7.
And 5, canning the material obtained in the step 4, weighing, adding soup, pre-sealing, exhausting, sealing, sterilizing, cooling, wiping the can, preserving heat and inspecting to be qualified to obtain a finished product.
Example 4
Step 1, weighing 35g of three-color quinoa, 30g of purple rice, 15g of beef granules, 10g of pork liver and 10g of wheat germ respectively.
And 2, respectively soaking and softening the quinoa and the purple rice weighed in the step 1 to ensure that the quinoa and the purple rice fully absorb water.
And 3, steaming the quinoa processed in the step 2 for 30min, steaming the purple rice for 30min, steaming the wheat germ for 25min, removing the tendon of the pork liver, soaking for 1h, and cooking until the pork liver is well cooked.
And 4, adding the substances obtained in the step 3 into sodium alginate, uniformly mixing, and finally sterilizing at 121 ℃ for 43 min.
The mass ratio of the total substances in the step 3 to the sodium alginate is 1: 8.
And 5, canning the material obtained in the step 4, weighing, adding soup, pre-sealing, exhausting, sealing, sterilizing, cooling, wiping the can, preserving heat and inspecting to be qualified to obtain a finished product.
The composition of the invention contains rich iron in pork liver and beef; meanwhile, although the beef has low fat content, the beef has rich linoleic acid, the wheat germ contains rich unsaturated fatty acid, and the raw materials are combined with the quinoa to avoid excessive fat intake, but ensure enough high-quality nutrient intake. Chenopodium quinoa fills the acquisition mode of livers of Chinese human animals, and various elements in the livers of pigs can be better absorbed, particularly iron elements can be better guaranteed to be sourced, and the absorption utilization rate is improved.
Claims (5)
1. The iron supplement composition containing quinoa is characterized by comprising the following components in percentage by mass: 20-40% of quinoa, 20-40% of purple rice, 10-15% of beef granules, 5-10% of pork liver and 10-20% of wheat germ, wherein the sum of the mass percentages of the components is 100%.
2. The iron-supplementing composition containing quinoa according to claim 1, wherein the composition comprises the following components in percentage by mass: 25% of quinoa, 35% of purple rice, 15% of beef granules, 5% of pork liver and 20% of wheat germ, wherein the sum of the mass percentages of the components is 100%.
3. The preparation method of the iron-supplementing composition containing quinoa is characterized by comprising the following steps:
step 1, respectively weighing 20-40% of three-color quinoa, 20-40% of purple rice, 10-15% of beef granules, 5-10% of pork liver and 10-20% of wheat germ according to mass percentage, wherein the sum of the mass percentages of the components is 100%;
step 2, steaming the quinoa obtained in the step 1 for 30min, steaming the purple rice for 30min, steaming the wheat germ for 25min, removing the tendon of the pork liver, soaking for 1h, and cooking to be well done;
step 3, adding a thickening agent into the substance obtained in the step 2, uniformly mixing, and finally sterilizing at 121 ℃ for 40-50 min;
and 4, canning the material obtained in the step 3, weighing, adding soup, pre-sealing, exhausting, sealing, sterilizing, cooling, wiping the can, preserving heat and inspecting to be qualified to obtain a finished product.
4. The method for preparing an iron-supplementing composition containing quinoa according to claim 3, wherein the quinoa and purple rice obtained in step 1 are weighed and soaked for softening, respectively.
5. The method for preparing the iron-supplementing composition containing quinoa according to claim 3, wherein the thickener in step 3 is sodium alginate, and the mass ratio of the total substances in step 2 to the thickener is 1: 6-8.
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- 2020-12-31 CN CN202011637423.6A patent/CN112617104A/en active Pending
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| Title |
|---|
| /: "猪肝粥最简单的做法，孩子吃了又补血又补钙，吵着让你每天做", 《美食杰》 * |
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