阅读说明：本技术 一种速食藜麦的加工方法 (Processing method of instant quinoa ) 是由 王军民 华燕 于 2019-11-21 设计创作，主要内容包括：本发明公开了一种速食藜麦的加工方法,包括如下步骤：(1)新鲜藜麦种子采收后进行干燥处理,得到处理后的原料；(2)采用水选的方法进行种子净选,自然晾干后得到饱满干净的藜麦种子原料；(3)采用蒸制、煮制的方法对净选后的藜麦种子进行加热处理；(4)对藜麦种子进行挂浆处理,得到由淀粉浆均匀包裹的藜麦种子后,阴干得到预处理种子；(5)将预处理种子放入冷冻室进行预冻；(6)预冻后藜麦种子放入冷冻干燥机进行冷冻干燥后得到成品。本发明在除可食用植物淀粉外,不使用任何添加剂的条件下对藜麦进行加工,保留藜麦原有营养成分的前提下改善藜麦口感,加热过程均使用水,保留藜麦的原有营养成分,增加藜麦种子松脆的口感。(The invention discloses a processing method of instant quinoa, which comprises the following steps: (1) drying the fresh quinoa seeds after harvesting to obtain a treated raw material; (2) cleaning and selecting seeds by adopting a water selection method, and naturally airing to obtain a full and clean quinoa seed raw material; (3) heating the cleaned quinoa seeds by adopting a steaming and boiling method; (4) carrying out slurry coating treatment on the quinoa seeds to obtain quinoa seeds uniformly coated by starch slurry, and drying in the shade to obtain pretreated seeds; (5) putting the pretreated seeds into a freezing chamber for pre-freezing; (6) and placing the pre-frozen quinoa seeds into a freeze dryer for freeze drying to obtain a finished product. According to the invention, the quinoa is processed under the condition that no additive is used except edible plant starch, so that the taste of the quinoa is improved on the premise that the original nutritional ingredients of the quinoa are reserved, water is used in the heating process, the original nutritional ingredients of the quinoa are reserved, and the crisp taste of quinoa seeds is increased.)

1. The processing method of the instant quinoa is characterized by comprising the following steps:

(1) drying the fresh quinoa seeds after harvesting to obtain a treated raw material;

(2) cleaning and selecting seeds by adopting a water selection method, and naturally airing to obtain a full and clean quinoa seed raw material;

(3) heating the cleaned quinoa seeds by adopting a steaming and boiling method;

(4) carrying out slurry coating treatment on the quinoa seeds subjected to heating treatment to obtain quinoa seeds uniformly coated by starch slurry, and drying in the shade to obtain pretreated seeds;

(5) putting the pretreated seeds into a freezing chamber for pre-freezing;

(6) and placing the pre-frozen quinoa seeds into a freeze dryer for freeze drying to obtain a finished product.

2. The processing method of instant quinoa according to claim 1, wherein: the quinoa seed drying treatment method comprises but is not limited to one or more of airing, drying and microwave treatment; the water content of the dried quinoa seeds is less than or equal to 20 percent.

3. The processing method of instant quinoa according to claim 1, wherein: the water consumption in the quinoa seed water selection is more than or equal to the weight of quinoa.

4. The processing method of instant quinoa according to claim 1, wherein: and the soaking time of the quinoa seeds in water selection is not less than 5 minutes.

5. The processing method of instant quinoa according to claim 1, wherein: in the step (3), the steaming process is carried out in a water-isolated steaming mode, the steaming temperature ranges from 75 ℃ to 100 ℃, the steaming time is based on the fact that quinoa seeds are well cooked, the pressure is increased to more than 100 ℃ according to needs, and meanwhile the steaming time is shortened.

6. The processing method of instant quinoa according to claim 3, wherein: in the step (3), the boiling process comprises the boiling by adding water, wherein the boiling comprises two modes of normal pressure and pressurization, and the boiling pressure in the pressurization mode is 0.1-1 MPa.

7. The processing method of instant quinoa according to claim 1, wherein: in the step (4), the quinoa slurry treatment is carried out, wherein quinoa seeds are treated by using starch slurry, the weight ratio of starch to water is controlled to be 1:20-200, the quinoa seeds are mixed and then heated and boiled, and then the quinoa seeds are added into the steamed or boiled quinoa seeds and uniformly mixed, so that the quinoa seeds are uniformly coated by the starch slurry.

8. The processing method of instant quinoa according to claim 1, wherein: the freezing temperature range of the pre-freezing treatment of the pre-treated seeds in the step (5) is below minus 5 ℃, and the pre-freezing treatment is carried out until the central temperature of the quinoa seeds is between minus 5 ℃ and minus 25 ℃.

9. The processing method of instant quinoa according to claim 1, wherein: the conditions for freeze-drying the pre-frozen quinoa seeds in the step (6) are as follows: the vacuum degree is controlled within 0-100pa, the temperature of a freezing chamber of the freeze dryer is-15 to-90 ℃, and the freeze dryer is frozen until the water content is not more than 10%.

10. The processing method of instant quinoa according to claim 1, wherein: in the step (6), the quinoa seeds can generate a popping phenomenon in the vacuumizing process, the popping rate of the obtained product is 5-90%, and the popping rate can be adjusted.

Technical Field

The invention relates to the technical field of deep processing of agricultural products, in particular to a processing method of instant quinoa.

Background

The quinoa products in the market at the present stage are mostly products such as quinoa biscuits, quinoa composite powder, quinoa beverage and jelly, the processing technology is complex, the original form of the quinoa is lost by crushing related to the quinoa, the nutrient components in the quinoa are destroyed by high-temperature baking, and the problems of the ecological property and the like of the quinoa are lost by adding food additives.

Disclosure of Invention

The invention aims to provide a processing method of instant quinoa to solve the problems in the background technology.

The method disclosed by the invention is used for processing the chenopodium quinoa willd under the condition that no additive is used except for edible plant starch, the taste of the chenopodium quinoa willd is improved on the premise that the original form of the chenopodium quinoa willd is partially reserved, water or water vapor is used in the heating process, the original nutritional ingredients of the chenopodium quinoa willd are guaranteed to the maximum extent, the crisp taste of chenopodium quinoa willd seeds is increased, and the obtained product is good in quality, good in stability and wide in applicability.

In order to achieve the purpose, the invention provides the following technical scheme:

a processing method of instant quinoa comprises the following steps:

(1) drying the fresh quinoa seeds after harvesting to obtain a treated raw material;

(2) selecting seeds by adopting a water selection method, and naturally airing to obtain a full and clean quinoa seed raw material;

(3) heating the selected quinoa seeds by adopting a steaming and boiling method;

(4) carrying out slurry coating treatment on the quinoa seeds subjected to heating treatment to obtain quinoa seeds uniformly coated by starch slurry, and drying in the shade to obtain pretreated seeds;

(5) putting the pretreated seeds into a freezing chamber for pre-freezing;

(6) and placing the pre-frozen quinoa seeds into a freeze dryer for freeze drying to obtain a finished product.

Preferably, the quinoa seed drying treatment method comprises one or more of but not limited to airing, drying and microwave treatment; the water content of the dried quinoa seeds is less than or equal to 20 percent.

Preferably, the water consumption in the quinoa seed water selection is more than or equal to the weight of quinoa.

Preferably, the soaking time of the quinoa seeds in water separation is not less than 5 minutes.

Preferably, in the step (3), the steaming process comprises steaming in a water-isolated manner, wherein the steaming temperature is in a range of 75-100 ℃, the steaming time is based on well-done chenopodium quinoa seeds, the pressure is increased to more than 100 ℃ according to the requirement, and the steaming time is shortened.

Preferably, in the step (3), the cooking process includes cooking with water, wherein the cooking includes two modes of normal pressure and pressurization, and the cooking pressure in the pressurization mode is 0.1-1 MPa.

Preferably, in the step (4), the quinoa slurry treatment is carried out, wherein starch slurry is used for treating quinoa seeds, the weight ratio of starch to water is controlled to be 1:20-200, heating and boiling treatment is carried out after mixing, and then steamed or boiled quinoa seeds are added and mixed uniformly, so that the quinoa seeds are uniformly coated by the starch slurry.

Preferably, the pre-freezing treatment of the pre-treated seeds in the step (5) has a freezing temperature range of-5 ℃ or less and is performed until the center temperature of the quinoa seeds is in the range of-5 to-25 ℃.

Preferably, the conditions for freeze-drying the pre-frozen quinoa seeds in the step (6) are as follows: the vacuum degree is controlled within 0-100pa, the temperature of a freezing chamber of the freeze dryer is-15 to-90 ℃, and the freeze dryer is frozen until the water content is not more than 10%.

Preferably, the quinoa seeds in the step (6) can generate a popping phenomenon in the vacuumizing process, the popping rate of the obtained product is 5% -90%, and the popping rate can be adjusted according to the use requirement.

The invention has the technical effects and advantages that:

(1) the steamed or boiled quinoa is processed by the freeze drying technology for the first time, and the processed product overcomes the original hardness and unsmooth mouthfeel of the quinoa and is crisp and easy to eat on the premise of basically keeping the original nutritional ingredients. The product obtained by the method can be widely applied to food processing, and the application range of quinoa is expanded.

(2) The technology firstly applies the freeze drying technology to process the steamed or boiled quinoa seeds, and soft and delicious quinoa seeds are obtained on the premise of basically not changing the form of the quinoa seeds. The water separation technology is applied to the classification of quinoa seed products for the first time.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.

A processing method of instant quinoa comprises the following steps:

(1) drying the fresh quinoa seeds after harvesting to obtain a treated raw material;

(2) cleaning and selecting seeds by adopting a water selection method, and naturally airing to obtain a full and clean quinoa seed raw material;

(3) heating the water-sorted quinoa seeds by adopting a steaming and boiling method;

(4) carrying out slurry coating treatment on the heat-treated quinoa seeds to obtain quinoa seeds uniformly coated by starch slurry, and drying in the shade to obtain pretreated seeds;

(5) putting the pretreated seeds into a freezing chamber for pre-freezing;

(6) and placing the pre-frozen quinoa seeds into a freeze dryer for freeze drying to obtain a finished product.

The quinoa seed drying treatment method comprises but is not limited to one or more of airing, drying and microwave treatment; the water content of the dried quinoa seeds is not more than 20%.

The water consumption in the quinoa seed water selection is more than or equal to the weight of quinoa.

And the soaking time of the quinoa seeds in water separation is not less than 5 minutes.

In the step (3), the steaming process is carried out in a water-isolated steaming mode, the steaming temperature ranges from 75 ℃ to 100 ℃, the steaming time is based on the fact that quinoa seeds are well cooked, the pressure is increased to more than 100 ℃ according to needs, and meanwhile the steaming time is shortened.

In the step (3), the boiling process comprises the boiling by adding water, wherein the boiling comprises two modes of normal pressure and pressurization, and the boiling pressure in the pressurization mode is 0.1-1 MPa.

In the step (4), the quinoa slurry treatment is carried out, wherein quinoa seeds are treated by using starch slurry, the weight ratio of starch to water is controlled to be 1:20-200, the quinoa seeds are mixed and then heated and boiled, and then the quinoa seeds are added into the steamed or boiled quinoa seeds and uniformly mixed, so that the quinoa seeds are uniformly coated by the starch slurry.

The freezing temperature range of the pre-freezing treatment of the pre-treated seeds in the step (5) is below minus 5 ℃, and the pre-freezing treatment is carried out until the central temperature of the quinoa seeds is between minus 5 ℃ and minus 25 ℃.

The conditions for freeze-drying the pre-frozen quinoa seeds in the step (6) are as follows: the vacuum degree is controlled within 0-100pa, the temperature of a freezing chamber of the freeze dryer is-15 to-90 ℃, and the freeze dryer is frozen until the water content is not more than 10%.

In the step (6), the quinoa seeds can generate a popping phenomenon in the vacuumizing process, the popping rate of the obtained product is 5% -90%, and the popping rate can be adjusted according to the use requirement.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.