CN104522478A - Maca flour and preparation method thereof - Google Patents
Maca flour and preparation method thereof Download PDFInfo
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- CN104522478A CN104522478A CN201410716524.0A CN201410716524A CN104522478A CN 104522478 A CN104522478 A CN 104522478A CN 201410716524 A CN201410716524 A CN 201410716524A CN 104522478 A CN104522478 A CN 104522478A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000000759 Lepidium meyenii Species 0.000 title abstract 5
- 235000000421 Lepidium meyenii Nutrition 0.000 title abstract 5
- 235000012902 lepidium meyenii Nutrition 0.000 title abstract 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 241000005787 Cistanche Species 0.000 claims abstract description 9
- 235000011925 Passiflora alata Nutrition 0.000 claims abstract description 9
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 9
- 235000011922 Passiflora incarnata Nutrition 0.000 claims abstract description 9
- 240000002690 Passiflora mixta Species 0.000 claims abstract description 9
- 235000013750 Passiflora mixta Nutrition 0.000 claims abstract description 9
- 235000013731 Passiflora van volxemii Nutrition 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 239000004575 stone Substances 0.000 claims abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 7
- 239000009636 Huang Qi Substances 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 240000001085 Trapa natans Species 0.000 claims abstract description 7
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000008164 mustard oil Substances 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000009165 saligot Nutrition 0.000 claims abstract description 7
- 235000013618 yogurt Nutrition 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 4
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 4
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 12
- 241000209136 Agropyron Species 0.000 claims description 11
- 235000015099 wheat brans Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 239000011435 rock Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 244000197580 Poria cocos Species 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 235000020381 wheatgrass juice Nutrition 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 3
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 230000005587 bubbling Effects 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 241001668545 Pascopyrum Species 0.000 abstract 4
- 235000003283 Pachira macrocarpa Nutrition 0.000 abstract 1
- 244000201389 Panicum palmifolium Species 0.000 abstract 1
- 235000007711 Panicum palmifolium Nutrition 0.000 abstract 1
- 244000248825 Peltandra virginica Species 0.000 abstract 1
- 235000001188 Peltandra virginica Nutrition 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 235000014364 Trapa natans Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000218995 Passifloraceae Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
-
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to Maca flour and a preparation method thereof. The Maca flour is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of wheat flour, 30-35 parts of bran, 30-32 parts of wheatgrass, 4-5 parts of white spirit, 20-22 parts of highland barley flour, 4-5 parts of dark plums, 4-5 parts of grapefruits, 25-30 parts of Maca, 10-12 parts of water chestnut kernels, 12-14 parts of peanuts, 5-7 parts of yoghourt, 1-2 parts of mustard oil, 8-9 parts of lyophilized spinach powder, 2-3 parts of rhodiola rosea, 1-2 parts of cistanche, 2-3 parts of radix astragali, 3-4 parts of tuckahoe, 1-1.5 parts of wilson passionflower, 2-2.3 parts of Setaria palmifolia (Koen.) Stapf and 10-11 parts of nutritional additive. In the invention, the bran and the wheatgrass are added in the wheat flour, and the nutritional ingredients of the wheat are fully retained. In addition, the wheatgrass is mashed with medical stone, so thatthe health-care value of the juice of the wheatgrass is improved. Furthermore, the Maca rich in amino acids and minerals and traditional Chinese medicines such as the cistanche are added in the flour, so that the efficacy of increasing physical constitution and resisting fatigue is achieved.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of agate coffee flour and preparation method thereof.
Background technology
The development of food industry directly affects the nutrient health level of the people.In recent years, along with the quickening of modern urbanization paces, inferior health problem becomes increasingly conspicuous, and long-term taking medicine does not only have desirable curative effect, and health also can be made impaired further.The miscellaneous function of health food occurred on the market is now single, and nutritional labeling is single, balancedly cannot ensure nutrition intake, and expensive, is not suitable for long-term taking.Therefore, how to reach by diet the attention that health care effect causes people day by day, it has been imperative for researching and developing various functional health-care food.
Summary of the invention
The object of this invention is to provide a kind of agate coffee flour and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of agate coffee flour, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 400-450, wheat bran 30-35, agropyron 30-32, white wine 4-5, highland barley flour 20-22, dark plum 4-5, grapefruit 4-5, agate coffee 25-30, water caltrop benevolence 10-12, peanut 12-14, Yoghourt 5-7, mustard oil 1-2, spinach freeze-dried powder 8-9, rhodiola root 2-3, saline cistanche 1-2, Radix Astragali 2-3, Poria cocos 3-4, wilson passionflower herb 1-1.5, Herba Setariae palmifoliae 2-2.3, nourishing additive agent 10-11;
Described nourishing additive agent is made up of the raw material of following weight portion: apple 40-45, rock sugar 5-6, light-coloured vinegar 2-3, butter 4-5, cocoa power 3-4;
Preparation method is: light-coloured vinegar, rock sugar are mixed into pot by (1), little fire heating, until enduring of rock sugar also bubbling time off the pot, obtain sour syrup;
(2) by apple peel, stoning, section, gained apple flakes mixes with sour syrup, leftover materials sends into baking box, discharging after baking 15-18 minute at 200-210 DEG C, sends into baking oven, pulverizes, to obtain final product after drying.
The preparation method of described agate coffee flour, is characterized in that comprising the following steps:
(1) rhodiola root, saline cistanche, the Radix Astragali, Poria cocos, wilson passionflower herb, Herba Setariae palmifoliae are put into bottom steamer, add 8-10 water doubly, frame steams lattice, in steaming lattice, spread gauze, wheat bran successively, cover pot cover, 20-25 minute is steamed in big fire, then wheat bran is taken out, after oven dry, carry out ultramicro grinding;
(2) agropyron cloth is wrapped, be placed on chopping block, to back-out after beaing 10-12 minute with medical stone juice, then cloth is opened, will wherein take out by agropyron slag, mix thoroughly with white wine, bind up with gauze, continuation medical stone beats 10-12 minute again, juice of back-outing, the juice back-outed twice merges, and obtains wheat grass juice factor;
(3) dark plum, grapefruit are squeezed the juice, obtain fruit juice; Cut into slices by agate coffee, mix mix thoroughly with fruit juice, send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(4) water caltrop benevolence, peanut are added 3-4 water making beating doubly, in gained slurries, add Yoghourt, mustard oil, wheat grass juice factor, cream endured by little fire, and pulverize after drying, then mixes with step (1), (3) gained material and leftover materials and mix thoroughly, to obtain final product.
Wilson passionflower herb in the present invention is the herb of Passifloraceae plant sickleleaf passionflower, and Herba Setariae palmifoliae is the herb of grass Herba Setariae palmifoliae.
Beneficial effect of the present invention is:
Wheat flour of the present invention with the addition of wheat bran, agropyron, intactly remain the nutritional labeling of wheat, agropyron adopts medical stone to smash to pieces simultaneously, improve the health value of its juice, and the present invention also added agate coffee, it is rich in amino acid, mineral matter, and the Chinese herbal medicines such as saline cistanche of simultaneously arranging in pairs or groups can play the effect increasing muscle power, resisting fatigue.
Detailed description of the invention
A kind of agate coffee flour, is characterized in that being made up of the raw material of following weight portion (kilogram):
Wheat flour 400, wheat bran 30, agropyron 30, white wine 4, highland barley flour 20, dark plum 4, grapefruit 4, agate coffee 25, water caltrop benevolence 10, peanut 12, Yoghourt 5, mustard oil 1, spinach freeze-dried powder 8, rhodiola root 2, saline cistanche 1, the Radix Astragali 2, Poria cocos 3, wilson passionflower herb 1, Herba Setariae palmifoliae 2, nourishing additive agent 10;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): apple 40, rock sugar 5, light-coloured vinegar 2, butter 4, cocoa power 3;
Preparation method is: light-coloured vinegar, rock sugar are mixed into pot by (1), little fire heating, until enduring of rock sugar also bubbling time off the pot, obtain sour syrup;
(2) by apple peel, stoning, section, gained apple flakes mixes with sour syrup, leftover materials sends into baking box, discharging after baking 15-18 minute at 200-210 DEG C, sends into baking oven, pulverizes, to obtain final product after drying.
The preparation method of described agate coffee flour, comprises the following steps:
(1) rhodiola root, saline cistanche, the Radix Astragali, Poria cocos, wilson passionflower herb, Herba Setariae palmifoliae are put into bottom steamer, add 8-10 water doubly, frame steams lattice, in steaming lattice, spread gauze, wheat bran successively, cover pot cover, 20-25 minute is steamed in big fire, then wheat bran is taken out, after oven dry, carry out ultramicro grinding;
(2) agropyron cloth is wrapped, be placed on chopping block, to back-out after beaing 10-12 minute with medical stone juice, then cloth is opened, will wherein take out by agropyron slag, mix thoroughly with white wine, bind up with gauze, continuation medical stone beats 10-12 minute again, juice of back-outing, the juice back-outed twice merges, and obtains wheat grass juice factor;
(3) dark plum, grapefruit are squeezed the juice, obtain fruit juice; Cut into slices by agate coffee, mix mix thoroughly with fruit juice, send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(4) water caltrop benevolence, peanut are added 3-4 water making beating doubly, in gained slurries, add Yoghourt, mustard oil, wheat grass juice factor, cream endured by little fire, and pulverize after drying, then mixes with step (1), (3) gained material and leftover materials and mix thoroughly, to obtain final product.
Claims (2)
1. an agate coffee flour, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 400-450, wheat bran 30-35, agropyron 30-32, white wine 4-5, highland barley flour 20-22, dark plum 4-5, grapefruit 4-5, agate coffee 25-30, water caltrop benevolence 10-12, peanut 12-14, Yoghourt 5-7, mustard oil 1-2, spinach freeze-dried powder 8-9, rhodiola root 2-3, saline cistanche 1-2, Radix Astragali 2-3, Poria cocos 3-4, wilson passionflower herb 1-1.5, Herba Setariae palmifoliae 2-2.3, nourishing additive agent 10-11;
Described nourishing additive agent is made up of the raw material of following weight portion: apple 40-45, rock sugar 5-6, light-coloured vinegar 2-3, butter 4-5, cocoa power 3-4;
Preparation method is: light-coloured vinegar, rock sugar are mixed into pot by (1), little fire heating, until enduring of rock sugar also bubbling time off the pot, obtain sour syrup;
(2) by apple peel, stoning, section, gained apple flakes mixes with sour syrup, leftover materials sends into baking box, discharging after baking 15-18 minute at 200-210 DEG C, sends into baking oven, pulverizes, to obtain final product after drying.
2. the preparation method of agate coffee flour according to claim 1, is characterized in that comprising the following steps:
(1) rhodiola root, saline cistanche, the Radix Astragali, Poria cocos, wilson passionflower herb, Herba Setariae palmifoliae are put into bottom steamer, add 8-10 water doubly, frame steams lattice, in steaming lattice, spread gauze, wheat bran successively, cover pot cover, 20-25 minute is steamed in big fire, then wheat bran is taken out, after oven dry, carry out ultramicro grinding;
(2) agropyron cloth is wrapped, be placed on chopping block, to back-out after beaing 10-12 minute with medical stone juice, then cloth is opened, will wherein take out by agropyron slag, mix thoroughly with white wine, bind up with gauze, continuation medical stone beats 10-12 minute again, juice of back-outing, the juice back-outed twice merges, and obtains wheat grass juice factor;
(3) dark plum, grapefruit are squeezed the juice, obtain fruit juice; Cut into slices by agate coffee, mix mix thoroughly with fruit juice, send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(4) water caltrop benevolence, peanut are added 3-4 water making beating doubly, in gained slurries, add Yoghourt, mustard oil, wheat grass juice factor, cream endured by little fire, and pulverize after drying, then mixes with step (1), (3) gained material and leftover materials and mix thoroughly, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410716524.0A CN104522478A (en) | 2014-12-02 | 2014-12-02 | Maca flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410716524.0A CN104522478A (en) | 2014-12-02 | 2014-12-02 | Maca flour and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104522478A true CN104522478A (en) | 2015-04-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410716524.0A Pending CN104522478A (en) | 2014-12-02 | 2014-12-02 | Maca flour and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104522478A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230752A (en) * | 2015-11-17 | 2016-01-13 | 青海西海之源生物技术有限公司 | Highland barley maca biscuit and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103081961A (en) * | 2013-01-16 | 2013-05-08 | 王百鸣 | Maca flour |
| CN103892172A (en) * | 2014-03-18 | 2014-07-02 | 岳洪伟 | Nerves-calming and sleep-assisting flour and preparation method thereof |
| CN104116073A (en) * | 2014-06-27 | 2014-10-29 | 刘刚 | Anti-fatigue health whole wheat flour and preparation method thereof |
| CN104126630A (en) * | 2014-06-18 | 2014-11-05 | 凤阳县小岗村粮油食品发展有限公司 | Anti-fatigue flour containing maca and production method thereof |
-
2014
- 2014-12-02 CN CN201410716524.0A patent/CN104522478A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103081961A (en) * | 2013-01-16 | 2013-05-08 | 王百鸣 | Maca flour |
| CN103892172A (en) * | 2014-03-18 | 2014-07-02 | 岳洪伟 | Nerves-calming and sleep-assisting flour and preparation method thereof |
| CN104126630A (en) * | 2014-06-18 | 2014-11-05 | 凤阳县小岗村粮油食品发展有限公司 | Anti-fatigue flour containing maca and production method thereof |
| CN104116073A (en) * | 2014-06-27 | 2014-10-29 | 刘刚 | Anti-fatigue health whole wheat flour and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230752A (en) * | 2015-11-17 | 2016-01-13 | 青海西海之源生物技术有限公司 | Highland barley maca biscuit and preparation method thereof |
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