CN104055029A - Grape-maize flour and preparation method thereof - Google Patents
Grape-maize flour and preparation method thereof Download PDFInfo
- Publication number
- CN104055029A CN104055029A CN201410233011.4A CN201410233011A CN104055029A CN 104055029 A CN104055029 A CN 104055029A CN 201410233011 A CN201410233011 A CN 201410233011A CN 104055029 A CN104055029 A CN 104055029A
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- CN
- China
- Prior art keywords
- parts
- grape
- flour
- corn flour
- whey powder
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- Pending
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- 235000013312 flour Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000294611 Punica granatum Species 0.000 claims abstract description 9
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 9
- 240000004922 Vigna radiata Species 0.000 claims abstract description 9
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 9
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 9
- 239000005862 Whey Substances 0.000 claims abstract description 9
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 9
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241001116415 Balanophora Species 0.000 claims abstract description 4
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 4
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims abstract description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 16
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 16
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 16
- 240000008042 Zea mays Species 0.000 claims description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 15
- 235000005822 corn Nutrition 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 12
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 241000220645 Leonotis nepetifolia Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000219094 Vitaceae Species 0.000 abstract 2
- 235000021021 grapes Nutrition 0.000 abstract 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 1
- 241001646823 Phlomis mongolica Species 0.000 abstract 1
- 241001285524 Spermacoce stricta Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 229930195215 pungen Natural products 0.000 abstract 1
- 241000219095 Vitis Species 0.000 description 12
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses grape-maize flour which is prepared from the following raw materials in parts by weight: 600-800 parts of wheat flour, 80-100 parts of niblet, 20-30 parts of mung beans, 60-70 parts of grapes, 30-40 parts of pomegranates, 70-80 parts of whey powder, 4-5 parts of radix puerariae, 2-3 parts of folium apocyni veneti, 2-3 parts of phlomis mongolica, 1-2 parts of persimmon leaves, 1-2 parts of dioecious balanophora herbs, 1-2 parts of radix gentianae macrophyllae, 2-4 parts of pungens, 1-3 parts of rubiaceae borreria stricta, 1-2 parts of rhizoma nardostachyos and 30-40 parts of barley oil. The grape-maize flour disclosed by the invention is improved in single structure by being added with the niblet, the mung beans and the whey powder, has fruit flavor by being added with the grapes and the pomegranates, has good health-care efficacy by being added with multiple traditional Chinese medicine raw materials, is made and processed into various cooked wheaten foods by using finished flour, and is richer in nutrition and good in color, aroma and taste.
Description
Technical field
The present invention relates to a kind of flour, relate in particular to a kind of grape corn flour and preparation method thereof.
Background technology
Now flour component is on the market single, and function singleness can not meet people's needs; The present invention adds multiple nutritional components in abrasive dust to, improves its trophic structure.
Summary of the invention
The present invention has overcome prior art deficiency, and a kind of grape corn flour and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of grape corn flour is to be made up of the raw material of following weight parts:
Wheat flour 600-800, iblet 80-100, mung bean 20-30, grape 60-70, pomegranate 30-40, whey powder 70-80, root of kudzu vine 4-5, Folium Apocyni Veneti 2-3, string of bells hung round the neck grass 2-3, persimmon leaf 1-2, dioecious balanophora herb 1-2, bark of ash 1-2, Hu baldhead 2-4, Feng Huacao 1-3, rhizoma nardostachyos 1-2, coix seed oil 30-40.
A kind of grape corn flour preparation method, comprises the following steps:
(1) send in pot after iblet, mung bean being chosen to assorted cleaning, slow fire is fried to ripe perfume (or spice), takes out extrusion, then is crushed to 80-100 order, obtains corn flour;
(2) grape is gone the base of a fruit clean, pomegranate is cut open and gets grain, mixes making beating, boils 5-8 minute, adds the pectase of the heavy 1-2% of slurry after cooling, and enzymolysis 2-3 hour at 30-35 DEG C, filters after the enzyme that goes out, and obtains enzymolysis liquid;
(3) by Chinese medicine material co-grindings such as the root of kudzu vine, Folium Apocyni Veneti, string of bells hung round the neck grass, add 7-8 times of clear water, boil rear little fire and decoct 50-60 minute, centrifugation is removed slag, and obtains herb liquid;
(4) by wheat flour, whey powder, coix seed oil and above-mentioned corn flour, enzymolysis liquid, herb liquid mixing and stirring, freeze drying, is crushed to 100-120 order fineness, sterilizing pack.
Compared with prior art, advantage of the present invention is:
The present invention adds iblet, mung bean, whey powder in flour to, improve its single structure, interpolation grape, pomegranate make it have fruit-like flavour, add plurality of Chinese raw material and make it have good health-care efficacy, make and be processed into all kinds of wheaten food with final flour, nutrition is abundanter, and color, smell and taste are all good.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of grape corn flour is to be made up of the raw material of following weight (jin):
Wheat flour 800, iblet 100, mung bean 30, grape 70, pomegranate 40, whey powder 80, the root of kudzu vine 5, Folium Apocyni Veneti 3, string of bells hung round the neck grass 3, persimmon leaf 2, dioecious balanophora herb 2, bark of ash 2, Hu baldhead 4, Feng Huacao 3, rhizoma nardostachyos 2, coix seed oil 40.
A kind of grape corn flour preparation method, comprises the following steps:
(1) send in pot after iblet, mung bean being chosen to assorted cleaning, slow fire is fried to ripe perfume (or spice), takes out extrusion, then is crushed to 100 orders, obtains corn flour;
(2) grape is gone the base of a fruit clean, pomegranate is cut open and gets grain, mixes making beating, boils 8 minutes, adds after cooling slurry to weigh 1% pectase, and at 30 DEG C, enzymolysis 2 hours, filters after the enzyme that goes out, and obtains enzymolysis liquid;
(3) by Chinese medicine material co-grindings such as the root of kudzu vine, Folium Apocyni Veneti, string of bells hung round the neck grass, add 8 times of clear water, boil rear little fire and decoct 60 minutes, centrifugation is removed slag, and obtains herb liquid;
(4) by wheat flour, whey powder, coix seed oil and above-mentioned corn flour, enzymolysis liquid, herb liquid mixing and stirring, freeze drying, is crushed to 120 order fineness, sterilizing pack.
Claims (2)
1. a grape corn flour, it is characterized in that being made up of the raw material of following weight parts:
Wheat flour 600-800, iblet 80-100, mung bean 20-30, grape 60-70, pomegranate 30-40, whey powder 70-80, root of kudzu vine 4-5, Folium Apocyni Veneti 2-3, string of bells hung round the neck grass 2-3, persimmon leaf 1-2, dioecious balanophora herb 1-2, bark of ash 1-2, Hu baldhead 2-4, Feng Huacao 1-3, rhizoma nardostachyos 1-2, coix seed oil 30-40.
2. a grape corn flour preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) send in pot after iblet, mung bean being chosen to assorted cleaning, slow fire is fried to ripe perfume (or spice), takes out extrusion, then is crushed to 80-100 order, obtains corn flour;
(2) grape is gone the base of a fruit clean, pomegranate is cut open and gets grain, mixes making beating, boils 5-8 minute, adds the pectase of the heavy 1-2% of slurry after cooling, and enzymolysis 2-3 hour at 30-35 DEG C, filters after the enzyme that goes out, and obtains enzymolysis liquid;
(3) by Chinese medicine material co-grindings such as the root of kudzu vine, Folium Apocyni Veneti, string of bells hung round the neck grass, add 7-8 times of clear water, boil rear little fire and decoct 50-60 minute, centrifugation is removed slag, and obtains herb liquid;
(4) by wheat flour, whey powder, coix seed oil and above-mentioned corn flour, enzymolysis liquid, herb liquid mixing and stirring, freeze drying, is crushed to 100-120 order fineness, sterilizing pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410233011.4A CN104055029A (en) | 2014-05-29 | 2014-05-29 | Grape-maize flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410233011.4A CN104055029A (en) | 2014-05-29 | 2014-05-29 | Grape-maize flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104055029A true CN104055029A (en) | 2014-09-24 |
Family
ID=51543187
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410233011.4A Pending CN104055029A (en) | 2014-05-29 | 2014-05-29 | Grape-maize flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104055029A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621446A (en) * | 2015-01-24 | 2015-05-20 | 凤台县永新工贸有限责任公司 | Radix puerariae cereal flour and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305806A (en) * | 2008-07-02 | 2008-11-19 | 岳帮强 | Multi-nutrient colourful wheaten food material of thirteen medicinal herbs for resisting disease, improving health, improving mentality and increasing height |
| CN101455363A (en) * | 2008-08-13 | 2009-06-17 | 赵全玺 | Health-care food or health-care food additive containing oxygen-derived free radicals scavenger |
| CN102144748A (en) * | 2011-01-14 | 2011-08-10 | 林树芳 | Five-color flour food with functions of excreting toxins, protecting liver and maintaining beauty |
| CN102987250A (en) * | 2011-09-11 | 2013-03-27 | 李敬仁 | Preparation method of steamed dark plum bean flour cakes |
| CN103689331A (en) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | Chicken liver-containing blood-enriching health flour and preparation method thereof |
| CN103750336A (en) * | 2013-11-26 | 2014-04-30 | 明光市白云面粉有限公司 | Spirit-raising and brain-strengthening flour and preparation method thereof |
-
2014
- 2014-05-29 CN CN201410233011.4A patent/CN104055029A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305806A (en) * | 2008-07-02 | 2008-11-19 | 岳帮强 | Multi-nutrient colourful wheaten food material of thirteen medicinal herbs for resisting disease, improving health, improving mentality and increasing height |
| CN101455363A (en) * | 2008-08-13 | 2009-06-17 | 赵全玺 | Health-care food or health-care food additive containing oxygen-derived free radicals scavenger |
| CN102144748A (en) * | 2011-01-14 | 2011-08-10 | 林树芳 | Five-color flour food with functions of excreting toxins, protecting liver and maintaining beauty |
| CN102987250A (en) * | 2011-09-11 | 2013-03-27 | 李敬仁 | Preparation method of steamed dark plum bean flour cakes |
| CN103689331A (en) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | Chicken liver-containing blood-enriching health flour and preparation method thereof |
| CN103750336A (en) * | 2013-11-26 | 2014-04-30 | 明光市白云面粉有限公司 | Spirit-raising and brain-strengthening flour and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621446A (en) * | 2015-01-24 | 2015-05-20 | 凤台县永新工贸有限责任公司 | Radix puerariae cereal flour and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140924 |
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| RJ01 | Rejection of invention patent application after publication |