CN106901145A - A kind of processing method of quinoa - Google Patents

Abstract

The invention provides a processing method of quinoa. By pulverizing quinoa, olive oil and brown rice flour together, the pretreated brown rice flour is uniformly dispersed in quinoa, so that the saponins in quinoa can be The special bitterness contained in it is neutralized, and this method can effectively protect the saponins and other effective chemical components in quinoa; the use of brown rice, psyllium and coriander seeds is the result of many orthogonal experiments, while brown rice frozen In this way, the active ingredients in brown rice, psyllium and coriander seeds can be protected and impurities can be removed, and finally the effect of removing the bitterness of quinoa can be achieved.

Description

A kind of processing method of quinoa

technical field

The invention relates to the field of food, in particular to a processing method of quinoa.

Background technique

Quinoa (scientific name: Chenopodium quinoa willd) is native to the Andes in South America. It is the main traditional food of the Inca indigenous people. It has a history of eating and planting for more than 5,000-7,000 years. The ancient Incas called it "the mother of food". The colors of quinoa seeds are mainly white, black, and red, and the nutritional content is not much different. Among them, the white taste is the best, while the black and red taste are relatively poor, and the seeds are also small. Quinoa was used by NASA as space food for astronauts in the 1980s. The Food and Agriculture Organization of the United Nations believes that quinoa is the only food that can basically meet the basic nutritional needs of the human body with a single plant, and officially recommends quinoa as the most perfect and complete nutritional food for humans. The United Nations declared 2013 as the International Year of Quinoa to promote human nutrition, health and food security, and to achieve the Millennium Development Goals.

Quinoa plant classification belongs to Chenopodiaceae, dicotyledons. The plant is broom-shaped, with a plant height ranging from tens of centimeters to three meters. The root system is a shallow root system, inflorescences, main shoots and side branches are seeded, and self-pollinating. The seeds are in the shape of a round tablet with a diameter of about 1.5-2mm. The grain is slightly larger than millet, and the bulk density is slightly lighter than millet. Generally, the thousand-grain weight is 3g-4g, and the variety with large seeds can reach 4.5g. The epidermis has a layer of water-soluble saponin . Because its leaves are like duck feet, the English name is also called Goose foot. Different varieties have different seed sizes and colors. Most of them are white and light gray in light colors, and some varieties have darker colors such as black and brown red.

Main nutritional characteristics: quinoa is a whole grain, complete nutrition, complete protein alkaline food, the germ accounts for 30% of the seed, and has nutritional activity, the protein content of high-quality quinoa is as high as 16%-22% (beef 20%), the quality is similar to that of milk powder It is equivalent to meat and rich in a variety of amino acids, including all 9 essential amino acids necessary for the human body. The proportion is appropriate and easy to absorb, especially rich in lysine, calcium, magnesium, phosphorus, potassium, iron, and zinc that are lacking in plants. , selenium, manganese, copper and other minerals have high nutritional content, rich in unsaturated fatty acids, flavonoids, B vitamins and E vitamins, choline, betaine, folic acid, α-linolenic acid, β-glucan, etc. A beneficial compound, the dietary fiber content is as high as 7.1%, cholesterol is 0, gluten-free, low-fat, low-calorie (305kcal/100g), low-glycemic (GI glycemic value 35, low-glycemic standard is 55), Almost all of them are the best in common food.

It should be noted that: planting methods, soil nutrition, climate conditions, varieties, etc. have a great impact on the nutritional quality of quinoa.

Edible efficacy: Quinoa is an easy-to-cook and digestible food with a unique taste and a faint nutty or ginseng aroma. Anti-cancer, weight loss, adjuvant therapy and other effects, suitable for all groups of people, especially for chronic diseases such as high blood sugar, high blood pressure, high blood fat, heart disease, as well as infants, pregnant women, children, students, the elderly and other special physical and People with irregular lives. Long-term consumption, the effect is remarkable.

Quinoa contains a variety of phytochemicals such as polyphenols, isoflavones, sage, phytic acid, and saponins, among others. According to reports, quinoa contains at least 23 kinds of phenolic compounds, mainly phenolic acids, such as vanillic acid, ferulic acid and their derivatives; quercetin and kaempferol are the main flavonoids in quinoa, and common grains ( Wheat, barley, oats, rye) do not contain flavonoids. Quinoa saponins are mainly triterpene saponins, which are also active ingredients in many Chinese herbal medicines such as ginseng, licorice and Bupleurum. The bitterness of saponins will affect the taste of quinoa, and washing method is often used to remove saponins. However, in the washing process, not only will saponins be removed, but also other nutrients that are beneficial to the human body will be affected. Therefore, it is necessary to study a new processing method of quinoa, so as to protect the active ingredients of quinoa from being lost to the greatest extent. .

Contents of the invention

The purpose of the present invention is to provide a kind of processing method of quinoa, to solve technical problem.

A processing method of quinoa, comprising the following steps:

a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -18°C for 8-12 hours;

b. Preparation of treatment solution: repeatedly pulverize psyllium seeds and coriander seeds, add to water and soak for 36-48 hours, and obtain treatment solution after filtering;

c, brown rice pretreatment: pour the frozen brown rice into the treatment solution, and stir for 25-35min at a stirring speed of 600-800rpm, then filter and dry the brown rice;

d, crushing: the pretreated brown rice is repeatedly crushed by a pulverizer and then passed through a 250-mesh sieve to obtain brown rice flour;

e. After the quinoa is simply cleaned and dried, pour the quinoa into the olive oil, add brown rice flour, stir well, and then pulverize;

f. Dry and recycle the olive oil, further pulverize the quinoa, and pass through a 120-mesh sieve.

Preferably, in step c, the weight ratio of the brown rice to the treatment liquid is 1: (20-30).

Preferably, in step e, the weight ratio of quinoa, olive oil and brown rice flour is: (80-120):(30-50):1.

Preferably, the drying temperatures in steps e and f are both lower than 40°C.

Seed Plantago is another name of Plantago, Plantaginaceae, Flat Plantago, Seashore Plantago, and Long-leaf Plantago; Medicinal Plantaginaceae is the dry mature seed of Plantaginaceae Plant Plantago or Flat Plantago. Harvest the ears when the seeds are mature in summer and autumn, dry them in the sun, and rub out the seeds to remove impurities. Medicinal nicknames: Plantain, Plantain, Toad Yizi, Pig’s Ear Suizi, Fengqian Ren. Used raw or broiled in salt water. Mainly produced in Heilongjiang, Liaoning, Hebei and other places. It likes warm and humid climate, is cold-resistant, can grow in mountainous areas and flats, and has no strict requirements on soil. This product is sweet and cold in nature and taste, enters the kidney, bladder, liver, and lung meridians, and has the functions of diuretic and dredging stranguria, dampness and diarrhea, clearing liver and eyesight, clearing heat and resolving phlegm, and is a commonly used medicinal material.

Coriander seeds are also the fruit of coriander. Generally, when coriander grows to the point where small white flowers bloom, it will bear fruit soon after. The coriander seeds are double-spherical, the surface is light yellow-brown, the ripe fruit is firm, and the gas is fragrant, with a mild aroma and a mixed taste of sage and lemon. When the seeds turn brown, they can be harvested. After threshing and drying a few seeds, the fragrant substances are extracted. The slightly spicy flavor is native to the Mediterranean coast. It is often used to pickle food, and the ground powder can be used in many food seasonings. It is one of the ideal spices for cooking and one of the raw materials for preparing curry.

In the method of the present invention, it is not necessary to remove the saponins on the surface through washing or mechanical methods, only need to add quinoa to olive oil and grind together with brown rice, and combine the traditional Chinese medicine substances contained in brown rice with quinoa to remove the saponins. Bitterness without destroying saponins and other active chemical components.

The present invention has the following beneficial effects: the processing method of quinoa of the present invention, by pulverizing quinoa, olive oil and brown rice flour, pretreated brown rice flour is evenly dispersed in quinoa, so that quinoa can be The special bitterness contained in the saponins in wheat is neutralized, and this method can effectively protect the saponins and other effective chemical components in quinoa; the use of brown rice, psyllium and coriander seeds is the result of many orthogonal experiments, while By freezing brown rice, the active ingredients in brown rice, psyllium and coriander seeds can be protected and impurities removed, and finally the effect of removing the bitterness of quinoa can be achieved.

In addition to the objects, features and advantages described above, the present invention has other objects, features and advantages. The present invention will be described in further detail below.

detailed description

Embodiments of the invention are described in detail below, but the invention can be practiced in many different ways as defined and covered by the claims.

Example 1

A processing method of quinoa, comprising the following steps:

a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -18°C for 10 hours;

b. Preparation of treatment solution: repeatedly pulverize Semen Plantaginis and coriander seeds, add to water and soak for 45 hours, and obtain treatment solution after filtration;

c, brown rice pretreatment: the brown rice after freezing is poured into the treatment liquid, under the stirring speed of 750rpm, filter after stirring for 30min and dry the brown rice;

d, crushing: the pretreated brown rice is repeatedly crushed by a pulverizer and then passed through a 250-mesh sieve to obtain brown rice flour;

e. After the quinoa is simply cleaned and dried, pour the quinoa into the olive oil, add brown rice flour, stir well, and then pulverize;

f. Dry and recycle the olive oil, further pulverize the quinoa, and pass through a 120-mesh sieve;

In step c, the weight ratio of the brown rice to the treatment liquid is 1:25;

In step e, the weight ratio of quinoa, olive oil and brown rice flour is: 110:45:1;

The drying temperatures in steps e and f are both lower than 40°C.

Example 2

A processing method of quinoa, comprising the following steps:

a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -18°C for 12 hours;

b. Preparation of treatment solution: repeatedly pulverize psyllium seed and coriander seed, add to water and soak for 36 hours, and obtain treatment solution after filtration;

c, brown rice pretreatment: the brown rice after freezing is poured into the treatment liquid, under the stirring speed of 800rpm, filter after stirring for 25min and dry the brown rice;

d, crushing: the pretreated brown rice is repeatedly crushed by a pulverizer and then passed through a 250-mesh sieve to obtain brown rice flour;

e. After the quinoa is simply cleaned and dried, pour the quinoa into the olive oil, add brown rice flour, stir well, and then pulverize;

f. Dry and recycle the olive oil, further pulverize the quinoa, and pass through a 120-mesh sieve.

In step c, the weight ratio of the brown rice to the treatment liquid is 1:30.

In step e, the weight ratio of quinoa, olive oil and brown rice flour is: 80:50:1.

The drying temperatures in steps e and f are both lower than 40°C.

Example 3

A processing method of quinoa, comprising the following steps:

a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -18°C for 8 hours;

b. Preparation of treatment solution: repeatedly pulverize the psyllium and coriander seeds, add to water and soak for 48 hours, and obtain the treatment solution after filtration;

c, brown rice pretreatment: pour the frozen brown rice into the treatment solution, stir for 35 minutes at a stirring speed of 600 rpm, and then filter and dry the brown rice;

d, crushing: the pretreated brown rice is repeatedly crushed by a pulverizer and then passed through a 250-mesh sieve to obtain brown rice flour;

e. After the quinoa is simply cleaned and dried, pour the quinoa into the olive oil, add brown rice flour, stir well, and then pulverize;

f. Dry and recycle the olive oil, further pulverize the quinoa, and pass through a 120-mesh sieve.

In step c, the weight ratio of the brown rice to the treatment liquid is 1:20.

In step e, the weight ratio of quinoa, olive oil and brown rice flour is: 120:30:1.

The drying temperatures in steps e and f are both lower than 40°C.

Comparative Example 1

Crush quinoa with untreated brown rice, psyllium and caraway seeds.

Comparative Example 2

The psyllium in embodiment 1 is removed, and all the other preparation conditions are unchanged.

Comparative Example 3

The coriander seeds in Example 1 are removed, and all the other preparation conditions are unchanged.

After testing, the quinoa powder of Examples 1-3 has no bitter taste after being boiled into quinoa porridge, while the quinoa powder of Comparative Examples 1-3 still has obvious bitter taste after being boiled into quinoa porridge.

The quinoa flour of embodiment 1 and the porridge boiled by the quinoa flour of conventional washing method to remove saponin are carried out to the mouse gavage test below, and concrete test method is as follows:

The 30 mice were randomly divided into 2 groups according to body weight: blank control group, Example 1 and conventional quinoa flour group, 10 mice in each group, fed in separate cages with standard feed provided by Beijing Weitong Lihua Experimental Animal Technology Co., Ltd. Diet and water. After 5 days of adaptive feeding, the gavage test was carried out.

Gavage the mice in the experimental group every day, measure the body weight of the mice regularly, calculate the amount of gavage according to the weight, the amount of gavage is: 25g/day/kg, and gavage continuously for 30 days.

Continuous gavage for 30 days, after the last gavage, the mice in each group were fasted for 16 hours (overnight), and then given 50% ethanol 12ml/kg body weight by gavage for one time, and the materials were drawn after 6 hours (the blank control group was not treated, no fasting) to test weight-bearing swimming time, blood urea nitrogen content and liver glycogen content.

The results showed that there was little difference in the weight growth of the mice in each group, and the animals had normal activities and no abnormal performance during the test, indicating that the nutritional porridge had no adverse effects on the growth and health of the mice. The test results of specific weight-bearing swimming time, urea nitrogen content and liver glycogen content are as follows:

Continuous gavage for 30 days, after the last gavage, the mice in each group were fasted for 16 hours (overnight), and then 12 mL/kg body weight of 50% ethanol was given by gavage once, and the materials were collected after 6 hours (the blank control group was not treated, and the mice were not treated). fasting) to test the weight-bearing swimming time of the mice, the serum urea nitrogen content of the mice, and the glycogen content of the liver after 30 days.

The results showed that there was little difference in the weight growth of the mice in each group, and the animals had normal activities and no abnormal performance during the test, indicating that the nutritional porridge had no adverse effects on the growth and health of the mice. The specific test results of weight-bearing swimming time, mouse serum urea nitrogen content and liver glycogen content are as follows:

From the above test data, it can be known that the effect of improving the motor function of the quinoa flour in Example 1 of the present invention is much better than that of the conventionally processed quinoa flour.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and changes. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims (5)

1. a processing method of quinoa, is characterized in that, comprises the following steps: a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -18°C for 8-12 hours; b. Preparation of treatment solution: repeatedly pulverize psyllium seeds and coriander seeds, add to water and soak for 36-48 hours, and obtain treatment solution after filtering; c, brown rice pretreatment: pour the frozen brown rice into the treatment solution, and stir for 25-35min at a stirring speed of 600-800rpm, then filter and dry the brown rice; d, crushing: the pretreated brown rice is repeatedly crushed by a pulverizer and then passed through a 250-mesh sieve to obtain brown rice flour; e. After the quinoa is simply cleaned and dried, pour the quinoa into the olive oil, add brown rice flour, stir well, and then pulverize; f. Dry and recycle the olive oil, further pulverize the quinoa, and pass through a 120-mesh sieve. 2. the processing method of quinoa as claimed in claim 1 is characterized in that, in step c, the weight ratio of brown rice and treatment liquid is 1: (20-30). 3. the processing method of quinoa as claimed in claim 1 is characterized in that, in step e, the weight ratio of quinoa, olive oil and brown rice flour is: (80-120):(30-50):1. 4. the processing method of quinoa as claimed in claim 1, is characterized in that, in described step e and f, drying temperature is all lower than 40 ℃. 5. the processing method of quinoa as claimed in claim 1, is characterized in that, comprises the following steps: a. Brown rice freezing: After washing and drying the brown rice, put it into a container and transfer it to a freezer at -18°C for 10 hours; b. Preparation of treatment solution: repeatedly pulverize Semen Plantaginis and coriander seeds, add to water and soak for 45 hours, and obtain treatment solution after filtration; c, brown rice pretreatment: the brown rice after freezing is poured into the treatment liquid, under the stirring speed of 750rpm, filter after stirring for 30min and dry the brown rice; d, crushing: the pretreated brown rice is repeatedly crushed by a pulverizer and then passed through a 250-mesh sieve to obtain brown rice flour; e. After the quinoa is simply cleaned and dried, pour the quinoa into the olive oil, add brown rice flour, stir well, and then pulverize; f. Dry and recycle the olive oil, further pulverize the quinoa, and pass through a 120-mesh sieve; In step c, the weight ratio of the brown rice to the treatment liquid is 1:25; In step e, the weight ratio of quinoa, olive oil and brown rice flour is: 110:45:1; The drying temperatures in steps e and f are both lower than 40°C.