阅读说明：本技术 一种藜麦麦片及其制备方法 (Quinoa oatmeal and preparation method thereof ) 是由 刘锦 武霞 于 2019-10-29 设计创作，主要内容包括：本发明属于食品领域,具体涉及一种藜麦麦片,由麦片原片、蔗糖、脱脂奶粉、植脂末、核桃粉、山药粉和腰果粉组成,各组份按重量份数计包括：麦片原片60-70份、蔗糖10-20份、脱脂奶粉3-5份、植脂末2-3份、核桃粉8-10份、山药粉8-10份、腰果粉8-10份；所述麦片原片由藜麦粉、糙米粉、玉米粉和食盐组成,各组份按重量份数计包括：藜麦粉70-80份、糙米粉8-10粉、玉米粉8-10份、食盐3-5份。本发明的有益效果是：本发明的藜麦首先在40℃温水浸泡1-2h后揉搓处理,可以有效的去除藜麦表面具有苦味的皂角苷,在与糙米、玉米混合制备的麦片原片,口感良好。本发明浆料在170℃下进行干燥是通过蒸汽滚筒干燥机实现的,糖化反应可以改善原片的色泽和口感,预糊化后便于干燥成功。(The invention belongs to the field of food, and particularly relates to quinoa oatmeal which comprises oatmeal flakes, cane sugar, skimmed milk powder, non-dairy creamer, walnut powder, yam powder and cashew powder, wherein the components in parts by weight comprise: 60-70 parts of oatmeal raw sheet, 10-20 parts of cane sugar, 3-5 parts of skimmed milk powder, 2-3 parts of non-dairy creamer, 8-10 parts of walnut powder, 8-10 parts of yam flour and 8-10 parts of cashew nut powder; the oatmeal raw sheet consists of quinoa meal, brown rice meal, corn meal and salt, and the oatmeal raw sheet comprises the following components in parts by weight: 70-80 parts of quinoa wheat powder, 8-10 parts of brown rice powder, 8-10 parts of corn flour and 3-5 parts of salt. The invention has the beneficial effects that: the quinoa is firstly soaked in warm water at 40 ℃ for 1-2h and then kneaded, so that the saponin with bitter taste on the surface of the quinoa can be effectively removed, and the quinoa is good in taste when being mixed with brown rice and corn to prepare the oatmeal original slice. The slurry is dried at 170 ℃ by a steam roller dryer, the saccharification reaction can improve the color and taste of the original sheet, and the drying is convenient to succeed after the pre-gelatinization.)

1. The quinoa oatmeal is characterized by comprising oatmeal original slices, cane sugar, skimmed milk powder, non-dairy creamer, walnut powder, yam powder and cashew powder, and the components comprise the following components in parts by weight:

the oatmeal raw sheet consists of quinoa meal, brown rice meal, corn meal and salt, and the oatmeal raw sheet comprises the following components in parts by weight:

2. the method of preparing quinoa oatmeal according to claim 1, comprising the steps of:

s1, preparing oatmeal raw sheet

S11, soaking quinoa in warm water at 40 ℃ for 1-2h, and rubbing to remove saponin on the surface of the quinoa, wherein the weight ratio of the quinoa to the warm water is 1: (1-2);

s12, dehydrating cleaned quinoa, brown rice and corn respectively at 40 ℃ in a vacuum environment, and sieving with a 100-mesh sieve to obtain quinoa powder, brown rice powder and corn powder;

s13, mixing quinoa, brown rice, corn and salt according to a ratio, pouring into warm water at 40 ℃ and uniformly stirring to obtain slurry, wherein the weight of the warm water is 30% -40% of the total weight of the slurry;

s14, drying the slurry at 170 ℃, and granulating to obtain oatmeal raw slices;

s2, dehydrating the walnuts, the Chinese yams and the cashews respectively at 40 ℃ in a vacuum environment, and sieving the dehydrated walnuts, the Chinese yams and the cashews with a 100-mesh sieve to obtain walnut powder, Chinese yam powder and cashews powder;

s3, mixing walnut powder, yam powder and cashew nut powder with cane sugar, skimmed milk powder and non-dairy creamer, uniformly stirring, and packaging with oatmeal flakes to obtain the quinoa oatmeal.

3. The method of claim 2, wherein the slurry is dried by a steam roller dryer in S14.

Technical Field

The invention belongs to the field of food, and particularly relates to quinoa oatmeal and a preparation method thereof.

Background

Chenopodium quinoa is originally produced in Andes mountain areas in south America, is a main traditional food for print and native residents, has the history of eating and planting for over 5000 + 7000 years, breeds print and ethnic groups due to unique rich and comprehensive nutritional value, and is called as 'mother of food' by ancient ink people. The quinoa seeds mainly have white, black, red and other colors, and have little difference in nutritional ingredients, wherein the white taste is the best, the black and red taste is relatively poor, and the seeds are small. Quinoa was used in 1980 s by the united states space agency as a space food for astronauts. The food agriculture organization of the united nations considers the quinoa to be the only single plant which can basically meet the basic nutritional requirements of the human body, and the quinoa is formally recommended to be the perfect full-nutritional food which is most suitable for the human.

The existing quinoa oatmeal has poor direct eating taste, cannot be dissolved instantly in the oatmeal brewing process, influences the eating effect of people, has single nutrient substances, and does not meet the nutritional requirements of modern people.

Disclosure of Invention

In order to solve the problems, the quinoa oatmeal provided by the invention is good in taste, rich in nutrition and capable of being eaten instantly.

The invention provides the following technical scheme:

the quinoa oatmeal consists of oatmeal original slices, cane sugar, skim milk powder, non-dairy creamer, walnut powder, yam powder and cashew powder, and comprises the following components in parts by weight:

the oatmeal raw sheet consists of quinoa meal, brown rice meal, corn meal and salt, and the oatmeal raw sheet comprises the following components in parts by weight:

the invention also provides a preparation method of the quinoa oatmeal, which is characterized by comprising the following steps of:

s1, preparing oatmeal raw sheet

S11, soaking quinoa in warm water at 40 ℃ for 1-2h, and rubbing to remove saponin on the surface of the quinoa, wherein the weight ratio of the quinoa to the warm water is 1: (1-2);

s12, dehydrating cleaned quinoa, brown rice and corn respectively at 40 ℃ in a vacuum environment, and sieving with a 100-mesh sieve to obtain quinoa powder, brown rice powder and corn powder;

s13, mixing quinoa, brown rice, corn and salt according to a ratio, pouring the mixture into water at 40 ℃ and uniformly stirring to obtain slurry, wherein the weight of the water is 30% -40% of the total weight of the slurry;

s14, drying the slurry at 170 ℃, and granulating to obtain oatmeal raw slices;

s2, dehydrating the walnuts, the Chinese yams and the cashews respectively at 40 ℃ in a vacuum environment, and sieving the dehydrated walnuts, the Chinese yams and the cashews with a 100-mesh sieve to obtain walnut powder, Chinese yam powder and cashews powder;

s3, mixing walnut powder, yam powder and cashew nut powder with cane sugar, skimmed milk powder and non-dairy creamer, uniformly stirring, and packaging with oatmeal flakes to obtain the quinoa oatmeal.

The invention has the beneficial effects that:

1. the quinoa is firstly soaked in warm water at 40 ℃ for 1-2h and then kneaded, so that the saponin with bitter taste on the surface of the quinoa can be effectively removed, and the quinoa is good in taste when being mixed with brown rice and corn to prepare the oatmeal original slice.

2. The brown rice in the oatmeal raw sheet has a good curative effect on patients with obesity and gastrointestinal dysfunction, can effectively regulate metabolism and endocrine abnormality in vivo, treat constipation, purify blood and further have the effect of strengthening physique, and the enriched vitamin E can promote blood circulation and effectively maintain the functions of the whole body.

3. The slurry is dried at 170 ℃ by a steam roller dryer, the surface temperature of the slurry is 170 ℃, saccharification and pre-gelatinization reaction are generated when the slurry is conveyed to a material storage tank of the steam roller dryer and accumulated to a certain amount, the saccharification reaction can improve the color and the taste of the original sheet, and the drying is successful after the pre-gelatinization.

4. The quinoa oatmeal also comprises walnut powder, yam powder and cashew powder, wherein the walnut powder contains abundant linoleic acid and DHA, and is a necessary nutrient component for development of brain and visual function; the trace elements of zinc, manganese and the like contained in the medicine are important components of the pituitary in the brain. The walnut can supplement nutrition required by the brain and has the effects of strengthening the brain and improving intelligence after being eaten frequently. The walnut contains rich vitamin E, and the vitamin E is an anti-aging substance accepted in the medical field. The yam powder is a high-nutrition low-calorie food, the calorie of each 100 g of edible yam is only 56 kcal, and the yam can reduce the accumulation of subcutaneous fat, so that the obesity can be prevented by eating the yam in a proper amount. The mucus polysaccharide substance in the Chinese yam can form bone after being combined with inorganic salt, so that the cartilage has elasticity, and simultaneously, the strength and density of the bone can be enhanced, so that people with osteoporosis can eat more Chinese yams, and the osteoporosis can be prevented and improved. Certain vitamins and trace elements in the cashew powder have good blood vessel softening effect, are beneficial to protecting blood vessels and preventing and treating cardiovascular diseases, and the cashew contains rich grease, so that the cashew can relax bowel, moisten skin, beautify and delay aging. Frequent eating of cashew nuts can improve disease resistance of organisms, improve libido and increase body weight.

Detailed Description

The present invention will be described in detail with reference to the following examples.