Processing Technology Of Quinoa (Chenopodium Quinoa Willd) Noodle And Tea

Quinoa(Chenopodium quinoa willd)is an annual dicotyledonous plant of the genus Chenopodium of the family amaranthus.a new crop in the world.It has prominent nutritional function,balanced nutrition,and is superior to most cereals.It is suitable for infants,pregnant women,children and the elderly,and has high economic value.It has a widely potential.the varieties of quinoa processing products are single and lack of reliable quality evaluation standards at present,so,the paper will take quinoa as the research object,explore the best raw material treatment method,establish a detective method for the phenolic components in quinoa.Optimized the processing of quinoa noodle and quinoa tea.Providing the data for the quality control and further study to quinoa.The main results were as follows:1.The optimum extraction technology and determination method of six phenolic components from quinoa were established.six solvent(anhydrous methanol,pure water,petroleum ether,chloroform,ethyl acetate and n-butanol)were used to extract phenols from quinoa,and compare the contents of phenols.Investigating three extraction methods(ultrasonic,concussion and reflux),Optimize the extraction method of quinoa phenols by orthogonal method.Finally,Investigate the chromatographic conditions of six phenolic components in quinoa.Establish the optimum conditions for the quinoa by ultra-high performance liquid chromatography(UPLC).The results showed that the optimum extraction conditions of phenols in quinoa were as follows: ultrasonic temperature was 60 ?,ultrasonic time was 30 min,methanol concentration was 70%,material to liquid ratio was 1:25;The best chromatographic conditions for the determination of phenols in quinoa are as follows: ACQUITY UPLC BEHC18(2.1 mm × 50 mm,1.7 ?m)column;mobile phase: A: methanol,B: 0.2% glacial acetic acid aqueous solution;mobile phase gradient: 0?3 min,10%?26%A;3?15 min,26%?43%A;15?18 min,43%A;18?20 min,43%?10%A;composition detection wavelength: 247 nm;injection amount is 1 ?L;column temperature is 35 ?;flow rate is 0.2 mL/min.Through methodological studies,The RSD values of repeatability,stability,precision,recovery and retention time were all less than 2%,and the recoveries were between 95% and 105%,the determination method is accurate and reliable.2.Changes of nutritional components during germination of Chenopodium officinalis ofgermination.Investigate the change of protein,starch,fat,cellulose,amino acid,phenols,fatty acids and antioxidant activity of quinoa after buding 0,2,4,6,8,10,12 hours.Establish a foundation for quinoa in the subsequent product processing.The results showed that the starch content decreased with the increase of germinating time,the protein,decreased first and then increased,the total content of fat and cellulose fluctuated,the content of phenols,antioxidant activity,Amino acids and fatty acids were lower than those in quinoa without germinating.To sum up,quinoa sprouting nutrients The quality and active components of quinoa decreased gradually compared with those without germinating,so the processing materials of quinoa were selected as non-germinating quinoa.3.Establishment of quinoa noodle technology and determination of its quality Index.With sensory and cooking loss rate as the index,Investigate the addition amount of quinoa,the amount of water,the amount of CMC,the amount of salt,and the drying temperature of noodle by orthogonal method.product quinoa noodle and quinoa sprout noodle by the best processing conditions,compare the moisture,acidity and broken strip rate loss rate of cooking,phenols,antioxidant activity and digestion in vitro of the two kinds of noodles.The results showed that the optimum processing technology of quinoa noodle was as follows: quinoa was 10 g,water was 45%,CMC was 0.6%,salt was 2.0%,drying temperature was 40 ?.This process is also suitable for the production of quinoa seedling noodle.quinoa noodle and quinoa seedling noodle have significant differences in phenols,antioxidant activity and in vitro digestibility,and can be used in different consumers.4.Establishment the process and test of quality index in quinoa tea.Investigate the influence of baking conditions and temperature to quinoa tea,optimize the baking conditions by sensory,free amino acid,aromatic,phenolic,antioxidant activity and chroma.Then,made mixture quinoa tea under the best baking conditions,mixed with jujube,calendula,jasmine,rose and lvmaofeng tea,respectively.The results showed that 180 ?baking 1 min was the best baking condition for quinoa tea.The best conditions of compound tea were: quinoa was 2.00 g,jujube was 2 tablets(1.00-1.20 g),and calendula was 0.30-0.40 g.There were 2 jasmine flowers(0.07-0.08 g),1 rose(0.12-0.15 g)and lvmaofeng tea is 0.30 g.