CN112826004A - Chenopodium quinoa willd-containing intestinal tract conditioning composition and preparation method thereof - Google Patents

Chenopodium quinoa willd-containing intestinal tract conditioning composition and preparation method thereof Download PDF

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Publication number
CN112826004A
CN112826004A CN202011637419.XA CN202011637419A CN112826004A CN 112826004 A CN112826004 A CN 112826004A CN 202011637419 A CN202011637419 A CN 202011637419A CN 112826004 A CN112826004 A CN 112826004A
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quinoa
millet
tremella
intestinal tract
intestinal
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Inventor
张光伟
李晨睿
金沫含
靳曼菲
沈靓
赵媛
钱龙
黄小月
王俊如
姚卫云
陈婧竹
惠子眙
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Xian Medical University
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Xian Medical University
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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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a quinoa-containing intestinal tract conditioning composition and a preparation method thereof, wherein the composition comprises the following components in percentage by mass: 20-40% of quinoa, 25-35% of millet, 7-15% of tremella, 7-15% of aloe and 10-20% of Chinese yam, wherein the sum of the mass percentages of the components is 100%. The quinoa stomach-conditioning porridge is invented for young people with fast pace of life, high working pressure and poor stomach and intestine. The invention contains rich dietary fiber, can provide sufficient energy for probiotics in intestinal tracts, enables the probiotics to propagate in large quantities, maintains intestinal tract balance and achieves the aim of enhancing the intestinal tract health. The insoluble dietary fiber in the composition can regulate the environment of intestinal tracts, and the soluble dietary fiber can increase the quantity and proliferation of beneficial bacteria in the intestinal tracts, improve the health of the intestinal tracts and enhance the self antibacterial and anti-inflammatory capabilities.

Description

Chenopodium quinoa willd-containing intestinal tract conditioning composition and preparation method thereof
Technical Field
The invention belongs to the field of food, and particularly relates to an intestinal tract conditioning composition containing quinoa and a preparation method of the composition.
Background
Modern people often have irregular work and rest habits. Especially, some office workers have high living pressure and fast pace, and usually do not pay attention to the health of the intestinal tract, so that the intestinal tract flora is unbalanced, and further, a plurality of chronic diseases are caused. The conditioning porridge with the chenopodium quinoa willd as the main component provides rich soluble dietary fiber sources for beneficial bacteria in the intestinal tract, so that the beneficial bacteria in the intestinal tract are proliferated, and the phenomena of abdominal distension, diarrhea, constipation and the like are better reduced.
The intestinal tract is not only a digestive organ but also the largest immune and toxin-expelling organ of a human body, and affects various aspects such as the immunity, health and mental state of the body, and is called as a first line of defense of physical health. More and more researches show that the intestinal tracts of patients with the diseases such as allergy, Alzheimer disease, diabetes, depression and the like are unhealthy, and the problem is caused by the fact that the residents in China are not enough to take vegetables and fruits for a long time, so that a daily edible composition for regulating the intestinal tract environment and improving the intestinal tract health is urgently needed.
Disclosure of Invention
The first purpose of the invention is to provide an intestinal tract conditioning composition containing quinoa, which can condition intestinal circulation and maintain intestinal tract balance.
The second purpose of the invention is to provide a preparation method of the intestinal tract conditioning composition containing the quinoa.
The first technical scheme adopted by the invention is as follows: an intestinal tract conditioning composition containing quinoa comprises the following components in percentage by mass: 20-40% of quinoa, 25-35% of millet, 7-15% of tremella, 7-15% of aloe and 10-20% of Chinese yam, 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 composite material comprises the following components in percentage by mass: the three-color quinoa is 35%, the millet is 30%, the tremella is 10%, the aloe is 10%, the Chinese yam is 15%, and the sum of the mass percentages of the components is 100%.
The second technical scheme adopted by the invention is as follows: a preparation method of a quinoa-containing intestinal tract conditioning composition comprises the following steps:
step 1, respectively weighing 20-40% of three-color quinoa, 25-35% of millet, 7-15% of tremella, 7-15% of aloe and 10-20% of Chinese yam according to mass percentage, wherein the sum of the mass percentages of the three-color quinoa, the millet and the white fungus is 100%;
step 2, steaming the three-color quinoa for 30min, steaming the millet for 15min, soaking dried tremella in warm water 40 times of the volume of the steamed tremella for 60min, and cutting into blocks; cleaning aloe, peeling, and dicing; peeling and steaming the Chinese yam for 15 minutes;
step 3, mixing the materials processed in the step 2 together, adding a thickening agent, sterilizing at 121 ℃ for 40-50 min, sterilizing, and cooling to room temperature;
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 millet, and soaking and softening the quinoa and the millet respectively.
And 3, the thickening agent is sodium alginate or konjac glucomannan, and the mass ratio of the mixed material obtained in the step 2 to the thickening agent is 1: 6-8.
The invention has the beneficial effects that: the quinoa stomach-conditioning porridge is invented for young people with fast pace of life, high working pressure and poor stomach and intestine. The invention contains rich dietary fiber, can provide sufficient energy for probiotics in intestinal tracts, enables the probiotics to propagate in large quantities, maintains intestinal tract balance and achieves the aim of enhancing the intestinal tract health. The insoluble dietary fiber in the composition can regulate the environment of intestinal tracts, and the soluble dietary fiber can increase the quantity and proliferation of beneficial bacteria in the intestinal tracts, improve the health of the intestinal tracts and enhance the self antibacterial and anti-inflammatory capabilities.
Detailed Description
The invention is further illustrated by the following specific embodiments.
The invention relates to a quinoa-containing intestinal tract conditioning composition which comprises the following components in percentage by mass: 20-40% of quinoa, 25-35% of millet, 7-15% of tremella, 7-15% of aloe and 10-20% of Chinese yam, wherein the sum of the mass percentages of the components is 100%.
The preferable scheme is that the three-color quinoa is 35%, the millet is 30%, the tremella is 10%, the aloe is 10%, and the Chinese yam is 15%, wherein the sum of the mass percentages of the components is 100%.
The millet of the invention has low fat content but high quality, the unsaturated fatty acid content in the fatty acid is up to 85 percent, the protein content of the quinoa is high and is 15.21 percent, the quinoa contains abundant vitamins and mineral substances, the vitamin E content in quinoa grains is 5.37mg, the vitamins in the millet are rich and have more types, and the main types comprise vitamin A, vitamin B1, vitamin C, vitamin D and vitamin E. The vitamin B group is rich. The soluble dietary fiber in Tremella, Aloe and rhizoma Dioscoreae can promote increase of probiotics such as lactobacillus and Bacillus bifidus.
The content of dietary fiber in the three-color quinoa is superior to that of other cereals, the B vitamins are higher, and the three-color quinoa can nourish nerves and improve the condition of intestinal autonomic nerves.
The invention relates to a preparation method of a quinoa-containing intestinal conditioning composition, which comprises the following steps:
step 1, weighing 20-40% of three-color quinoa, 25-35% of millet, 7-15% of tremella, 7-15% of aloe and 10-20% of Chinese yam according to mass percentage, wherein the sum of the mass percentages of the three-color quinoa, the millet and the white fungus is 100%.
And 2, respectively soaking the quinoa and the millet weighed in the step 1 for softening and fully absorbing water.
Step 3, steaming the soaked three-color quinoa for 30min, steaming the soaked millet for 15min, soaking dried tremella in warm water 40 times of the volume of the tremella for 60min, and cutting into blocks; cleaning aloe, peeling, and dicing; peeling rhizoma Dioscoreae, and steaming for 15 min.
And 4, mixing the materials processed in the step 3 together, adding a thickening agent, sterilizing at 121 ℃ for 40-50 min, sterilizing, and cooling to room temperature.
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.
And 4, selecting sodium alginate or konjac glucomannan as a thickening agent, wherein the mass ratio of the mixed material and the thickening agent in the step 3 is 1: 6-8.
The conditioning porridge formula is one-time, and the components in the formula are slowly cooked into porridge, and the conditioning porridge can be used as one-time breakfast for adults without adding oil and salt.
Example 1
Step 1, weighing 25g of three-color quinoa, 25g of millet, 10g of tremella, 10g of aloe and 10g of Chinese yam according to mass percentage.
And 2, respectively soaking the quinoa and the millet weighed in the step 1 for softening and fully absorbing water.
Step 3, steaming the soaked three-color quinoa for 30min, steaming the soaked millet for 15min, soaking dried tremella in warm water 40 times of the volume of the tremella for 60min, and cutting into blocks; cleaning aloe, peeling, and dicing; peeling rhizoma Dioscoreae, and steaming for 15 min.
And 4, mixing the materials processed in the step 3 together, adding sodium alginate, sterilizing at 121 ℃ for 40min, and cooling to room temperature.
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 20g of three-color chenopodium quinoa, 35g of millet, 15g of tremella, 10g of aloe and 20g of Chinese yam according to mass percentage.
And 2, respectively soaking the quinoa and the millet weighed in the step 1 for softening and fully absorbing water.
Step 3, steaming the soaked three-color quinoa for 30min, steaming the soaked millet for 15min, soaking dried tremella in warm water 40 times of the volume of the tremella for 60min, and cutting into blocks; cleaning aloe, peeling, and dicing; peeling rhizoma Dioscoreae, and steaming for 15 min.
And 4, mixing the materials processed in the step 3 together, adding sodium alginate, sterilizing at 121 ℃ for 43min, and cooling to room temperature.
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 35g of three-color quinoa, 25g of millet, 7g of tremella, 13g of aloe and 20g of Chinese yam according to mass percentage.
And 2, respectively soaking the quinoa and the millet weighed in the step 1 for softening and fully absorbing water.
Step 3, steaming the soaked three-color quinoa for 30min, steaming the soaked millet for 15min, soaking dried tremella in warm water 40 times of the volume of the tremella for 60min, and cutting into blocks; cleaning aloe, peeling, and dicing; peeling rhizoma Dioscoreae, and steaming for 15 min.
And 4, mixing the materials processed in the step 3 together, adding sodium alginate, sterilizing at 121 ℃ for 45min, and cooling to room temperature.
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 40g of three-color quinoa, 28g of millet, 10g of tremella, 7g of aloe and 15g of Chinese yam according to mass percentage.
And 2, respectively soaking the quinoa and the millet weighed in the step 1 for softening and fully absorbing water.
Step 3, steaming the soaked three-color quinoa for 30min, steaming the soaked millet for 15min, soaking dried tremella in warm water 40 times of the volume of the tremella for 60min, and cutting into blocks; cleaning aloe, peeling, and dicing; peeling rhizoma Dioscoreae, and steaming for 15 min.
And 4, mixing the materials processed in the step 3 together, adding konjac glucomannan, sterilizing at 121 ℃ for 48min, and cooling to room temperature.
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 5
Step 1, weighing 30g of three-color quinoa, 30g of millet, 10g of tremella, 15g of aloe and 15g of Chinese yam according to mass percentage.
And 2, respectively soaking the quinoa and the millet weighed in the step 1 for softening and fully absorbing water.
Step 3, steaming the soaked three-color quinoa for 30min, steaming the soaked millet for 15min, soaking dried tremella in warm water 40 times of the volume of the tremella for 60min, and cutting into blocks; cleaning aloe, peeling, and dicing; peeling rhizoma Dioscoreae, and steaming for 15 min.
And 4, mixing the materials processed in the step 3 together, adding konjac glucomannan, sterilizing at 121 ℃ for 50min, and cooling to room temperature.
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 quinoa and millet in the composition can ensure the intake of basic nutrient elements, the tremella, aloe and Chinese yam contain high-quality polysaccharides, the tremella, aloe and Chinese yam can interact with intestinal microorganisms, the polysaccharides are glycolyzed by intestinal flora to generate short-chain fatty acids serving as hosts and self energy substances, and different polysaccharides can influence the internal environment of intestinal tracts and the structure of the intestinal flora; on the other hand, the polysaccharide stimulates the intestinal mucosal immune system in the form of prebiotics, activates immune cells to make an immune response, and becomes a substance with immunoregulatory activity.
At present, the total intake of dietary fiber in China is insufficient, and mucopolysaccharide in tremella, aloe and Chinese yam can well supplement water-soluble dietary fiber, so that intestinal flora is balanced, the intestinal environment is improved, and the effect of resistance is enhanced. And the combination of insoluble dietary fibers of quinoa and millet and B vitamins can effectively increase the gastrointestinal function, repair intestinal mucosa cells and maintain a good intestinal environment.

Claims (5)

1. The intestinal tract conditioning composition containing quinoa is characterized by comprising the following components in percentage by mass: 20-40% of quinoa, 25-35% of millet, 7-15% of tremella, 7-15% of aloe and 10-20% of Chinese yam, wherein the sum of the mass percentages of the components is 100%.
2. The quinoa-containing intestinal conditioning composition according to claim 1, wherein the composition consists of the following components in percentage by mass: 35% of quinoa, 30% of millet, 10% of tremella, 10% of aloe and 15% of Chinese yam, wherein the sum of the mass percentages of the components is 100%.
3. A preparation method of a quinoa-containing intestinal tract conditioning composition is characterized by comprising the following steps:
step 1, weighing 20-40% of three-color quinoa, 25-35% of millet, 7-15% of tremella, 7-15% of aloe and 10-20% of Chinese yam according to mass percentage, wherein the sum of the mass percentages of the three-color quinoa, the millet and the white fungus is 100%.
Step 2, steaming the three-color quinoa for 30min, steaming the millet for 15min, soaking dried tremella in warm water 40 times of the volume of the steamed tremella for 60min, and cutting into blocks; cleaning aloe, peeling, and dicing; peeling rhizoma Dioscoreae, and steaming for 15 min.
And 3, mixing the materials processed in the step 2 together, adding a thickening agent, sterilizing at 121 ℃ for 40-50 min, sterilizing, and cooling to room temperature.
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 intestinal tract conditioning composition containing quinoa according to claim 3, wherein the quinoa and the millet are weighed in the step 1 and then soaked and softened respectively.
5. The preparation method of the quinoa-containing intestinal conditioning composition according to claim 3, wherein the thickener in the step 3 is sodium alginate or konjac glucomannan, and the mass ratio of the mixed material obtained in the step 2 to the thickener is 1: 6-8.
CN202011637419.XA 2020-12-31 2020-12-31 Chenopodium quinoa willd-containing intestinal tract conditioning composition and preparation method thereof Pending CN112826004A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104382037A (en) * 2014-12-09 2015-03-04 晋城市伊健食品有限公司 Quinoa porridge suitable for 'three-high' (high blood pressure, high blood glucose, high blood lipids) people and preparation method of quinoa porridge
CN105962079A (en) * 2016-05-11 2016-09-28 安徽凯利粮油食品有限公司 Quinoa health-care instant oatmeal capable of clearing heat and removing summerheat and preparation method of quinoa health-care instant oatmeal
CN106165805A (en) * 2016-07-19 2016-11-30 张文全 A kind of Quinoa beverage nourishing skin care and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104382037A (en) * 2014-12-09 2015-03-04 晋城市伊健食品有限公司 Quinoa porridge suitable for 'three-high' (high blood pressure, high blood glucose, high blood lipids) people and preparation method of quinoa porridge
CN105962079A (en) * 2016-05-11 2016-09-28 安徽凯利粮油食品有限公司 Quinoa health-care instant oatmeal capable of clearing heat and removing summerheat and preparation method of quinoa health-care instant oatmeal
CN106165805A (en) * 2016-07-19 2016-11-30 张文全 A kind of Quinoa beverage nourishing skin care and preparation method thereof

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Application publication date: 20210525