CN107751742A - The flour and its production method that a kind of suitable children eat - Google Patents
The flour and its production method that a kind of suitable children eat Download PDFInfo
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- CN107751742A CN107751742A CN201711061942.0A CN201711061942A CN107751742A CN 107751742 A CN107751742 A CN 107751742A CN 201711061942 A CN201711061942 A CN 201711061942A CN 107751742 A CN107751742 A CN 107751742A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 84
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 60
- 229940088594 vitamin Drugs 0.000 claims abstract description 30
- 229930003231 vitamin Natural products 0.000 claims abstract description 30
- 235000013343 vitamin Nutrition 0.000 claims abstract description 30
- 239000011782 vitamin Substances 0.000 claims abstract description 30
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 30
- 238000004513 sizing Methods 0.000 claims abstract description 17
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 15
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 15
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 15
- 235000020224 almond Nutrition 0.000 claims abstract description 15
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 14
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 14
- 230000009467 reduction Effects 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 6
- 230000000996 additive effect Effects 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 43
- 238000012216 screening Methods 0.000 claims description 22
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 16
- 241000219315 Spinacia Species 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 13
- 235000019165 vitamin E Nutrition 0.000 claims description 9
- 239000011709 vitamin E Substances 0.000 claims description 9
- 229930003427 Vitamin E Natural products 0.000 claims description 8
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 8
- 229940046009 vitamin E Drugs 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 238000010586 diagram Methods 0.000 claims description 4
- 238000011946 reduction process Methods 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000002689 soil Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 239000000203 mixture Substances 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 244000300264 Spinacia oleracea Species 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 241000894007 species Species 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 6
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 5
- 235000019155 vitamin A Nutrition 0.000 description 5
- 239000011719 vitamin A Substances 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- 229940045997 vitamin a Drugs 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 229930003270 Vitamin B Natural products 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004904 shortening Methods 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
- 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
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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)
- Noodles (AREA)
Abstract
The invention discloses the flour that a kind of suitable children eat, and includes 1~5g yam flours, 5~15g mealy potatos, 10~20g spinach powders, 3~10g almond powders, 12~15g protein, 0.6~1mg vitamin As, 0.6~1.2mg vitamin Bs, 12~18mg vitamin Cs, 1~3mg vitamin Es per 100g flour；A kind of production method of the flour eaten the invention also discloses suitable children, including 4 shellings, 2 sizing, 8 reductions, 2 tail rolls, finally to additive of the addition containing above-mentioned nutritional ingredient in proportion in the flour obtained after grinding.The advantages of flour and its production method that a kind of suitable children provided by the invention eat, is：Increase flour mouthfeel, increase flour nutrient composition content, ground by multistage, reduce severity of grind, improve flour quality.
Description
Technical field
The present invention relates to function flour technical field, more particularly to the flour and its producer that a kind of suitable children eat
Method.
Background technology
Nutritional ingredient species in long patent flour is less, it is impossible to meet the specific demand of different user colony, and nowadays first
People increasingly focus on the composition that absorbed nourishment from diet, it is therefore desirable to different additives is added into flour to improve mouth
Sense, have additional nutrients composition species and content.
The content of the invention
The technical problems to be solved by the invention are to provide flour and its production method that a kind of suitable children eat.
The present invention is that solve above-mentioned technical problem by the following technical programs：
The flour that a kind of suitable children eat, per 100g flour include 1~5g yam flours, 5~15g mealy potatos, 10~
20g spinach powders, 3~10g almond powders.
Preferably, 12~15g protein, 0.6~1mg vitamin As, 0.6~1.2mg dimension lifes are also included in every 100g flour
Plain B, 12~18mg vitamin Cs, 1~3mg vitamin Es.
Preferably, 1g yam flours, 5g mealy potatos, 10g spinach powders, 3g almond powders, 12g albumen are included per 100g flour
Matter, 0.6mg vitamin As, 0.6mg vitamin Bs, 12mg vitamin Cs, 1mg vitamin Es.
Preferably, 5g yam flours, 15g mealy potatos, 20g spinach powders, 10g almond powders, 15g albumen are included per 100g flour
Matter, 1mg vitamin As, 1.2mg vitamin Bs, 18mg vitamin Cs, 3mg vitamin Es.
Preferably, 3g yam flours, 10g mealy potatos, 15g spinach powders, 6g almond powders, 14g albumen are included per 100g flour
Matter, 0.8mg vitamin As, 1mg vitamin Bs, 15mg vitamin Cs, 2mg vitamin Es.
The present invention also provides a kind of production method for the flour that suitable children eat, and comprises the following steps：
1) take net wheat to enter grinder and carry out shelling, material is divided into wheat bran, coarse fodder, heart material, powder through screening after grinding；
2) the shelling process of step 1) is repeated several times in the wheat bran for obtaining step 1), and final resulting material is divided into tail through screening
Material, coarse fodder, heart material and powder；
3) by step 1) and 2) in obtained coarse fodder reenter grinder respectively and carry out sizing, the material after sizing passes through
Screening respectively obtains coarse fodder, heart material and powder；
4) the sizing process for carrying out step 3) is repeated several times in the coarse fodder obtained in step 3), and final material obtains through screening
Tailing, heart material and powder；
5) by above-mentioned steps 1), the heart material that 2), 3), 4) obtains carry out reduction respectively, the material obtained after reduction is through screening
Obtain heart material and powder；
6) operation of step 5) is repeated several times in the heart material for obtaining step 5), and the material finally given obtains tailing through screening
And powder；
7) the above-mentioned tailing obtained by step 2) shelling process, step 4) sizing process, step 6) reduction process is entered
The multiple tail rolls of row, powder and oversize are obtained through screening；
8) above-mentioned steps 1), the powder that 2), 3), 4), 5), 6), 7) obtains be divided into different grades of flour by mill diagram difference；
9) add each additive in proportion respectively in the different grades of flour obtained into step 8), then pack respectively
.
Preferably, the water content of the net wheat is 15%~18%.
Preferably, including 4 shellings, 2 sizing, 8 reductions, 2 tail rolls.
The advantage of the invention is that：1. by production to addition yam flour, mealy potato, spinach powder, almond in flour
Powder, Gluten and vitamin, flour mouthfeel is improved, be advantageous to children's torso health, promote absorption of the children to nutritional ingredient；②
Each nutritional ingredient is directly added after flour classification, is advantageous to flour and is sufficiently mixed in follow-up conveying process；3. pass through 4
Net wheat is ground into flour by shelling, 2 sizing, 8 reductions, 2 tail rolls, is improved grinding number, is reduced what is ground every time
Intensity, improve flour quality；
The flour and its production method that a kind of suitable children provided by the invention eat, by increasing capacitance it is possible to increase flour mouthfeel, increase
Flour nutrient composition content, ground by multistage, reduce severity of grind, improve flour quality.
Brief description of the drawings
Fig. 1 is the mill diagram figure of the production method for the flour that a kind of suitable children of embodiments of the invention eat.
Each alphabetical implication is as follows in figure：
B：Shelling, S：Sizing, M：Reduction, T：Tail rolls, D：Sieve again, P：Wheat flour purifier, Bc：Bran, Bf：Fine bran, Br：Bran
Skin, DF：Bran finisher, F1：No. 1 powder (high-precision flour), F2：No. 2 powder, F3：No. 3 powder.
Embodiment
For the object, technical solutions and advantages of the present invention are more clearly understood, below in conjunction with specific embodiment, and reference
Accompanying drawing, the present invention is described in further detail.
Embodiment 1
As shown in figure 1, a kind of production method for the flour that suitable children eat, comprises the following steps：
1) take net wheat to enter grinder 1 and carry out shelling, material is divided into wheat bran, coarse fodder, heart material, powder through screening after grinding；
2) the shelling process of step 1) is repeated several times in the wheat bran for obtaining step 1), and final resulting material is divided into tail through screening
Material, coarse fodder, heart material and powder；
3) by step 1) and 2) in obtained coarse fodder reenter grinder 1 respectively and carry out sizing, the material warp after sizing
Cross screening and respectively obtain coarse fodder, heart material and powder；
4) the sizing process for carrying out step 3) is repeated several times in the coarse fodder obtained in step 3), and final material obtains through screening
Tailing, heart material and powder；
5) by above-mentioned steps 1), the heart material that 2), 3), 4) obtains carry out reduction respectively, the material obtained after reduction is through screening
Obtain heart material and powder；
6) operation of step 5) is repeated several times in the heart material for obtaining step 5), and the material finally given obtains tailing through screening
And powder；
7) the above-mentioned tailing obtained by step 2) shelling process, step 4) sizing process, step 6) reduction process is entered
The multiple tail rolls of row, powder and oversize are obtained through screening；
8) above-mentioned steps 1), the powder that 2), 3), 4), 5), 6), 7) obtains be divided into different grades of flour by mill diagram difference；
9) add nutritional ingredient in proportion respectively in the different grades of flour obtained into step 8), then pack respectively
.
Include 4 shellings, 2 sizing, 8 reductions, 2 tail rolls in above-mentioned steps altogether, in order to completely represent powder in figure
Lu Tu, multiple courses of work are labelled with uniform machinery, but each machine individually completes a mistake in actual production
Journey；Screening in above-mentioned steps is completed by high side multideck screen 2, and partial material is also needed to separate by wheat flour purifier 3 and entered different
Grinder 1 carries out different grinding work.
Above-mentioned steps 1) in the net wheat water content that uses be 16%, above-mentioned steps 9) in added into different grades of flour
Coarse grain powder, Gluten and the vitamin of proper proportion, so that the content of each composition reaches requirement in different grades of flour.Add
Flour after additive makes flour uniformly be mixed with additive by pipeline transportation.Contain in the present embodiment in every 100g flour
The species and content of each nutritional ingredient are as follows：
Yam flour：3g, mealy potato：10g, spinach powder：15g, almond powder：6g, protein：14g, vitamin A：0.8mg, dimension
Raw plain B：1mg, vitamin C：15mg, vitamin E：2mg.
Embodiment 2
The present embodiment and the net wheat water content used in the step 1) that differs only in of embodiment 1 are 15%, this reality
The species and content for applying each nutritional ingredient contained in example in every 100g flour are as follows：
Yam flour：1g, mealy potato：5g, spinach powder：10g, almond powder：3g, protein：12g, vitamin A：0.6mg, dimension
Raw plain B：0.6mg, vitamin C：12mg, vitamin E：1mg.
Embodiment 3
The present embodiment and the net wheat water content used in the step 1) that differs only in of embodiment 1 are 18%, this reality
The species and content for applying each nutritional ingredient contained in example in every 100g flour are as follows：
Yam flour：5g, mealy potato：15g, spinach powder：20g, almond powder：10g, protein：15g, vitamin A：1mg, dimension
Raw plain B：1.2mg, vitamin C：18mg, vitamin E：3mg.
Embodiment 4
The present embodiment and the net wheat water content used in the step 1) that differs only in of embodiment 1 are 17%, this reality
The species and content for applying each nutritional ingredient contained in example in every 100g flour are as follows：
Yam flour：2g, mealy potato：7g, spinach powder：12g, almond powder：5g, protein：13.5g, vitamin A：0.9mg、
Vitamin B：0.8mg, vitamin C：13mg, vitamin E：2.5mg.
Embodiment 5
The present embodiment and the net wheat water content used in the step 1) that differs only in of embodiment 1 are 16.5%, this
The species and content of each nutritional ingredient contained in embodiment in every 100g flour are as follows：
Yam flour：4g, mealy potato：12g, spinach powder：18g, almond powder：8g, protein：12.5g, vitamin A：0.7mg、
Vitamin B：1.1mg, vitamin C：16mg, vitamin E：1.5mg.
Protein content in the various embodiments described above reaches the standard of high-strength flour between 12%~15%, taste good,
But high-strength flour is mainly used in bread, shortening dessert, puff dessert etc.；As needed, the ratio of the Gluten of addition can be adjusted,
Make 7%~9% that protein content is weak strength flour, for the making of the cakes such as cake, sweet tea shortcake dessert, biscuit；Or make egg
White matter content is the 9%~12% of medium strength flour, with for making heavy Fruit cake, meat-patty etc..
Particular embodiments described above, the purpose of the present invention, technical scheme and beneficial effect are carried out further in detail
Describe in detail bright, it should be understood that the foregoing is only the specific embodiment of the present invention, be not intended to limit the invention, not
It is any modification that those of ordinary skill in the art are made to the present invention, equivalent on the premise of departing from the spirit and principles in the present invention
Replace, improve etc., it all should fall within the protection domain of claims of the present invention determination.
Claims (8)
- A kind of 1. flour that suitable children eat, it is characterised in that：Include 1~5g yam flours, 5~15g soil per 100g flour Bean powder, 10~20g spinach powders, 3~10g almond powders.
- 2. the flour that a kind of suitable children according to claim 1 eat, it is characterised in that：Also include in per 100g flour 12~15g protein, 0.6~1mg vitamin As, 0.6~1.2mg vitamin Bs, 12~18mg vitamin Cs, 1~3mg vitamins E。
- 3. the flour that a kind of suitable children according to claim 2 eat, it is characterised in that：Include 1g per 100g flour Yam flour, 5g mealy potatos, 10g spinach powders, 3g almond powders, 12g protein, 0.6mg vitamin As, 0.6mg vitamin Bs, 12mg dimensions Raw plain C, 1mg vitamin E.
- 4. the flour that a kind of suitable children according to claim 2 eat, it is characterised in that：Include 5g per 100g flour Yam flour, 15g mealy potatos, 20g spinach powders, 10g almond powders, 15g protein, 1mg vitamin As, 1.2mg vitamin Bs, 18mg dimensions Raw plain C, 3mg vitamin E.
- 5. the flour that a kind of suitable children according to claim 2 eat, it is characterised in that：Include 3g per 100g flour Yam flour, 10g mealy potatos, 15g spinach powders, 6g almond powders, 14g protein, 0.8mg vitamin As, 1mg vitamin Bs, 15mg dimensions Raw plain C, 2mg vitamin E.
- 6. the production method for the flour that the suitable children as described in claim any one of 1-5 eat, it is characterised in that：Including with Lower step：1) take net wheat to enter grinder and carry out shelling, material is divided into wheat bran, coarse fodder, heart material, powder through screening after grinding；2) wheat bran obtained step 1) is repeated several times the shelling process of step 1), final resulting material through screening be divided into tailing, Coarse fodder, heart material and powder；3) by step 1) and 2) in obtained coarse fodder reenter grinder respectively and carry out sizing, the material after sizing is by screening Respectively obtain coarse fodder, heart material and powder；4) the sizing process for carrying out step 3) is repeated several times in the coarse fodder obtained in step 3), and final material obtains tail through screening Material, heart material and powder；5) by above-mentioned steps 1), the heart material that 2), 3), 4) obtains carry out reduction respectively, the material obtained after reduction obtains through screening Heart material and powder；6) heart material obtained step 5) is repeated several times the operation of step 5), the material finally given through screening obtain tailing and Powder；7) the above-mentioned tailing obtained by step 2) shelling process, step 4) sizing process, step 6) reduction process is carried out more Secondary tail rolls, powder and oversize are obtained through screening；8) above-mentioned steps 1), the powder that 2), 3), 4), 5), 6), 7) obtains be divided into different grades of flour by mill diagram difference；9) each additive is added in proportion respectively in the different grades of flour obtained into step 8), then packaging is respectively Can.
- 7. the production method for the flour that a kind of suitable children according to claim 6 eat, it is characterised in that：The net wheat Water content be 15%~18%.
- 8. the production method for the flour that a kind of suitable children according to claim 6 eat, it is characterised in that：Including 4 Shelling, 2 sizing, 8 reductions, 2 tail rolls.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061942.0A CN107751742A (en) | 2017-11-02 | 2017-11-02 | The flour and its production method that a kind of suitable children eat |
Applications Claiming Priority (1)
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134227A (en) * | 1996-02-27 | 1996-10-30 | 孙怀珠 | Health flour (or health flour product) made from natural materials for children and its preparation method |
| CN1253730A (en) * | 1999-12-06 | 2000-05-24 | 周新 | Preparation method of natural colour fruit vegetable flour (dough) composition and its product |
| CN1962068A (en) * | 2006-12-01 | 2007-05-16 | 银川长湖嘉禾科工贸有限公司 | Novel powder preparation process by using stone grinder |
| CN102763698A (en) * | 2011-05-05 | 2012-11-07 | 张发平 | Multi-grain formula flour |
| CN104605234A (en) * | 2013-11-05 | 2015-05-13 | 冯小红 | Children special-purpose nutritive flour |
| CN105410606A (en) * | 2015-11-06 | 2016-03-23 | 张超 | Fruity children flour and making method thereof |
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2017
- 2017-11-02 CN CN201711061942.0A patent/CN107751742A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134227A (en) * | 1996-02-27 | 1996-10-30 | 孙怀珠 | Health flour (or health flour product) made from natural materials for children and its preparation method |
| CN1253730A (en) * | 1999-12-06 | 2000-05-24 | 周新 | Preparation method of natural colour fruit vegetable flour (dough) composition and its product |
| CN1962068A (en) * | 2006-12-01 | 2007-05-16 | 银川长湖嘉禾科工贸有限公司 | Novel powder preparation process by using stone grinder |
| CN102763698A (en) * | 2011-05-05 | 2012-11-07 | 张发平 | Multi-grain formula flour |
| CN104605234A (en) * | 2013-11-05 | 2015-05-13 | 冯小红 | Children special-purpose nutritive flour |
| CN105410606A (en) * | 2015-11-06 | 2016-03-23 | 张超 | Fruity children flour and making method thereof |
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Application publication date: 20180306 |