CN112998201A - Novel production process of quinoa crisp chips - Google Patents
Novel production process of quinoa crisp chips Download PDFInfo
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- CN112998201A CN112998201A CN202110356630.2A CN202110356630A CN112998201A CN 112998201 A CN112998201 A CN 112998201A CN 202110356630 A CN202110356630 A CN 202110356630A CN 112998201 A CN112998201 A CN 112998201A
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- Prior art keywords
- quinoa
- crisp
- chips
- flour
- chip
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- 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.)
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Links
- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 135
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims description 51
- 239000000843 powder Substances 0.000 claims description 36
- 235000015493 Chenopodium quinoa Nutrition 0.000 claims description 26
- 238000005507 spraying Methods 0.000 claims description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 19
- 241000209140 Triticum Species 0.000 claims description 18
- 235000021307 Triticum Nutrition 0.000 claims description 18
- 108010073771 Soybean Proteins Proteins 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 235000002639 sodium chloride Nutrition 0.000 claims description 15
- 235000019710 soybean protein Nutrition 0.000 claims description 15
- 238000001125 extrusion Methods 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 230000001007 puffing effect Effects 0.000 claims description 10
- 238000012216 screening Methods 0.000 claims description 9
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000003750 conditioning effect Effects 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 241000871189 Chenopodiaceae Species 0.000 description 2
- 241000282414 Homo sapiens Species 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
- 238000005516 engineering process Methods 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 241000219312 Chenopodium Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000020985 whole grains Nutrition 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
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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 relates to the technical field of quinoa crisp chips, in particular to a novel production process of quinoa crisp chips, and discloses a production process of novel quinoa crisp chips. The invention relates to a novel quinoa crisp chip production process, wherein the quinoa crisp chip produced by the process has a protein content of more than 15%, is higher in protein content compared with the existing quinoa crisp chip, belongs to high-protein food, belongs to non-fried food, is especially low in oil content, low in sugar content and less in harmful substances, is suitable for obese people to eat, and has a more crisp and better taste compared with the quinoa crisp chip prepared by the traditional process.
Description
Technical Field
The invention relates to the technical field of quinoa crisp chip preparation processes, and particularly relates to a novel quinoa crisp chip production process.
Background
Chenopodium quinoa 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.
Quinoa is a whole-grain total-nutrient complete-protein alkaline food, the protein content of quinoa as a Chenopodiaceae plant is equivalent to that of beef, and the quality of 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 quinoa crisp chip is a modern processed food meeting the prior art, is a food manufactured by a traditional extrusion type puffing technology, and is a crisp chip food similar to the mouthfeel of potato chips, which is produced by the process that materials are extruded forwards by virtue of the driving force of a screw of an extruder, the materials are subjected to mixing, stirring, friction and high shear force to obtain and accumulate energy to reach high temperature and high pressure, and the materials are puffed.
However, in the traditional chenopodium quinoa crisp chip preparation technology, in the production process of the chenopodium quinoa crisp chip, the forming of the crisp chip is difficult, the shape difference is not large, the crisp chip is generally kept in a sheet shape or a strip shape, the mechanical seasoning mode of the chenopodium quinoa crisp chip is difficult, the taste difference of the crisp chip is overlarge, the oil content of the processed chenopodium quinoa crisp chip is high, the adaptability requirement on materials is high, and the chenopodium quinoa crisp chip is not suitable for producing the chenopodium quinoa crisp chip. Therefore, the invention provides a novel production process of quinoa crisp chips.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a novel production process of quinoa crisp chips, and the novel production process is brand-new, so that the produced quinoa crisp chips are changeable in shape, high in protein content and low in oil content.
In order to achieve the purpose, the invention provides the following technical scheme: a novel production process of quinoa crisp slices comprises preparing oat flour, quinoa flour, wheat flour, salt, soybean protein powder, and regulating oil and seasoning powder;
the production process of the quinoa crisp chips comprises the following operation steps:
the first step is as follows: preparation of quinoa wheat flour
Firstly, taking the raw material chenopodium quinoa willd out for soaking to a certain degree, draining, drying the chenopodium quinoa willd, sending the dried chenopodium quinoa willd material into a flour mill for milling, screening the milled chenopodium quinoa willd powder by a powder screening device, wherein the purpose of the powder screening is to screen out chenopodium quinoa willd powder smaller than 80 meshes, and the chenopodium quinoa crisp slices prepared from the powder with the specification have more crisp and refreshing mouthfeel;
the second step is that: mixing of raw materials
Preparing oat flour, wheat flour, salt, soybean protein powder and distilled water, mixing with quinoa flour, stirring, and mixing to obtain semi-finished product of quinoa crisp chips;
the third step: extrusion puffing forming of quinoa crisp slices
Sending the semi-finished product in the step two into an extruder for extrusion and puffing treatment, and obtaining corresponding quinoa crisp chips after extrusion is finished; the quinoa crisp chips produced in the way have low oil content, are rich in high protein and have high nutritional ingredients;
the fourth step: drying by baking
The obtained quinoa chips are placed in a tray and sent into a dryer for drying treatment, and water vapor generated in the extrusion process is removed to ensure the taste of the quinoa chips;
the fifth step: oil spraying and powder spraying device
The quinoa crisp chips which are arranged in a drying machine in a disc mode are placed into an automatic material spraying machine, the material spraying machine comprises an oil spraying and material spraying nozzle, the quinoa crisp chips sequentially pass through the oil spraying and material spraying nozzles to be seasoned, the quinoa crisp chips are mechanically seasoned in a seasoning mode, the quinoa crisp chips are more uniform, the taste difference cannot occur, and corresponding quinoa crisp chip food is obtained after the quinoa crisp chip food is processed.
Preferably, the oat flour, the buckwheat flour, the wheat flour, the salt and the soybean protein powder have the following component ratio: 3-5 parts of oat flour, 0.7-2.1 parts of quinoa flour, 3-5 parts of wheat flour, 0.1 part of salt and 1-2 parts of soybean protein powder.
Preferably, in the extruding, puffing and shaping process of the quinoa crisp chips, the temperature is set to be 160 ℃.
Preferably, in the quinoa chip seasoning, the content of seasoning oil accounts for 10-15% of the whole mass of the quinoa chip, for example, 1g of quinoa chip with 0.1-0.15g of oil content on the surface, and the content of seasoning accounts for 8-10% of the whole mass of the quinoa chip with 0.08-0.1g of seasoning content on the surface.
The beneficial effects are as follows:
the invention relates to a novel quinoa crisp chip production process, wherein the quinoa crisp chip produced by the process has a protein content of more than 15%, is higher in protein content compared with the existing quinoa crisp chip, belongs to high-protein food, belongs to non-fried food, is especially low in oil content, low in sugar content and less in harmful substances, is suitable for obese people to eat, and has a more crisp and better taste compared with the quinoa crisp chip prepared by the traditional process.
Detailed Description
All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a novel quinoa crisp slice production process comprises preparing oat flour, quinoa flour, wheat flour, salt, soybean protein powder, and regulating oil and seasoning powder; the oat flour, the buckwheat flour, the wheat flour, the salt and the soybean protein powder have the following component ratios: 3-5 parts of oat flour, 0.7-2.1 parts of quinoa flour, 3-5 parts of wheat flour, 0.1 part of salt and 1-2 parts of soybean protein powder;
the production process of the quinoa crisp chips comprises the following operation steps:
the first step is as follows: preparation of quinoa wheat flour
Firstly, taking the raw material chenopodium quinoa willd out for soaking to a certain degree, draining, drying the chenopodium quinoa willd, sending the dried chenopodium quinoa willd material into a flour mill for milling, screening the milled chenopodium quinoa willd powder by a powder screening device, wherein the purpose of the powder screening is to screen out chenopodium quinoa willd powder smaller than 80 meshes, and the chenopodium quinoa crisp slices prepared from the powder with the specification have more crisp and refreshing mouthfeel;
the second step is that: mixing of raw materials
Preparing oat flour, wheat flour, salt, soybean protein powder and distilled water, mixing with quinoa flour, stirring, and mixing to obtain semi-finished product of quinoa crisp chips;
the third step: extrusion puffing forming of quinoa crisp slices
Sending the semi-finished product in the step two into an extruder for extrusion and puffing treatment, and obtaining corresponding quinoa crisp chips after extrusion is finished; the quinoa crisp chips produced in the way have low oil content, are rich in high protein and have high nutritional ingredients; in the extruding, puffing and shaping process of the quinoa crisp slices, setting the temperature to be 160 ℃;
the fourth step: drying by baking
The obtained quinoa chips are placed in a tray and sent into a dryer for drying treatment, and water vapor generated in the extrusion process is removed to ensure the taste of the quinoa chips;
the fifth step: oil spraying and powder spraying device
Putting the quinoa chips which are arranged in a disc in a dryer into an automatic material spraying machine, wherein the material spraying machine comprises an oil spraying and material spraying nozzle, the quinoa chips sequentially pass through the oil spraying and material spraying nozzles to perform seasoning treatment on the quinoa chips, the mechanical seasoning mode is more uniform, no taste difference occurs, and the corresponding quinoa chip food is obtained after the seasoning treatment; in the quinoa crisp seasoning, the content of seasoning oil accounts for 10-15% of the whole mass of the quinoa crisp, for example, 1g of the quinoa crisp is heavy, the oil content on the surface of the quinoa crisp is 0.1-0.15g, the content of seasoning accounts for 8-10% of the whole mass of the quinoa crisp, for example, 1g of the quinoa crisp is heavy, and the content of seasoning on the surface of the quinoa crisp is 0.08-0.1 g.
The quinoa crisp chips produced by the process have the protein content of more than 15 percent, belong to non-fried food, have extremely low oil content, low sugar content and less harmful substances, are suitable for obese people, and have more crisp and better mouthfeel compared with the quinoa crisp chips prepared by the traditional process.
The first embodiment is as follows:
selecting 4 parts of oat flour, 1.5 parts of quinoa flour, 4 parts of wheat flour, 0.1 part of salt and 2 parts of soybean protein powder; preparing quinoa crisp chips;
example two:
selecting 3 parts of oat flour, 2 parts of quinoa flour, 4 parts of wheat flour, 0.1 part of salt and 2 parts of soybean protein powder; preparing quinoa crisp chips;
example three:
selecting 5 parts of oat flour, 2 parts of quinoa flour, 5 parts of wheat flour, 0.1 part of salt and 2 parts of soybean protein powder; preparing quinoa crisp chips;
among the three embodiments, the ingredient ratio is different among other ingredients, and the protein content of the quinoa crisp is increased by increasing the content ratio of the ingredients, wherein the protein content of the quinoa crisp is as follows: example three > example two > example one.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. A novel production process of quinoa crisp chips is characterized by comprising the following steps: the quinoa crisp chips are prepared from oat flour, quinoa flour, wheat flour, salt, soybean protein powder, conditioning oil and seasoning powder;
the production process of the quinoa crisp chips comprises the following operation steps:
the first step is as follows: preparation of quinoa wheat flour
Firstly, taking the raw material chenopodium quinoa willd out for soaking to a certain degree, draining, drying the chenopodium quinoa willd, sending the dried chenopodium quinoa willd material into a flour mill for milling, screening the milled chenopodium quinoa willd powder by a powder screening device, wherein the purpose of the powder screening is to screen out chenopodium quinoa willd powder smaller than 80 meshes, and the chenopodium quinoa crisp slices prepared from the powder with the specification have more crisp and refreshing mouthfeel;
the second step is that: mixing of raw materials
Preparing oat flour, wheat flour, salt, soybean protein powder and distilled water, mixing with quinoa flour, stirring, and mixing to obtain semi-finished product of quinoa crisp chips;
the third step: extrusion puffing forming of quinoa crisp slices
Sending the semi-finished product in the step two into an extruder for extrusion and puffing treatment, and obtaining corresponding quinoa crisp chips after extrusion is finished; the quinoa crisp chips produced in the way have low oil content, are rich in high protein and have high nutritional ingredients;
the fourth step: drying by baking
The obtained quinoa chips are placed in a tray and sent into a dryer for drying treatment, and water vapor generated in the extrusion process is removed to ensure the taste of the quinoa chips;
the fifth step: oil spraying and powder spraying device
The quinoa crisp chips which are arranged in a drying machine in a disc mode are placed into an automatic material spraying machine, the material spraying machine comprises an oil spraying and material spraying nozzle, the quinoa crisp chips sequentially pass through the oil spraying and material spraying nozzles to be seasoned, the quinoa crisp chips are mechanically seasoned in a seasoning mode, the quinoa crisp chips are more uniform, the taste difference cannot occur, and corresponding quinoa crisp chip food is obtained after the quinoa crisp chip food is processed.
2. The novel production process of the quinoa crisp chips according to claim 1, wherein the production process comprises the following steps: the oat flour, the buckwheat flour, the wheat flour, the salt and the soybean protein powder have the following component ratios: 3-5 parts of oat flour, 0.7-2.1 parts of quinoa flour, 3-5 parts of wheat flour, 0.1 part of salt and 1-2 parts of soybean protein powder.
3. The novel production process of the quinoa crisp chips according to claim 1, wherein the production process comprises the following steps: in the extruding, puffing and shaping process of the quinoa crisp chips, the temperature is set to be 160 ℃.
4. The novel production process of the quinoa crisp chips according to claim 1, wherein the production process comprises the following steps: in the quinoa chip seasoning, the content of seasoning oil accounts for 10-15% of the whole mass of the quinoa chip, for example, 1g of quinoa chip is heavy, the oil content on the surface of the quinoa chip is 0.1-0.15g, the content of seasoning accounts for 8-10% of the whole mass of the quinoa chip, for example, 1g of quinoa chip is heavy, and the content of seasoning on the surface of the quinoa chip is 0.08-0.1 g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110356630.2A CN112998201A (en) | 2021-04-01 | 2021-04-01 | Novel production process of quinoa crisp chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110356630.2A CN112998201A (en) | 2021-04-01 | 2021-04-01 | Novel production process of quinoa crisp chips |
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| Publication Number | Publication Date |
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| CN112998201A true CN112998201A (en) | 2021-06-22 |
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| CN202110356630.2A Pending CN112998201A (en) | 2021-04-01 | 2021-04-01 | Novel production process of quinoa crisp chips |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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2021
- 2021-04-01 CN CN202110356630.2A patent/CN112998201A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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