CN110192569A - A kind of flour of high nutritive value and preparation method thereof - Google Patents
A kind of flour of high nutritive value and preparation method thereof Download PDFInfo
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- CN110192569A CN110192569A CN201910597839.0A CN201910597839A CN110192569A CN 110192569 A CN110192569 A CN 110192569A CN 201910597839 A CN201910597839 A CN 201910597839A CN 110192569 A CN110192569 A CN 110192569A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses flour of a kind of high nutritive value and preparation method thereof, flour of the invention is made of the raw material of following weight parts: 150-180 parts of wheat flour, 50-60 parts of lactose-free milk powder, 20-30 parts of orange peel, 10-20 parts of kelp, 10-20 parts of oyster mushroom, 10-20 parts of black fungus, 10-20 parts of fructus lycii, 20-30 parts of hawthorn, flour of the invention the preparation method comprises the following steps: by oyster mushroom powder, Kelp Powder and black fungus powder are sufficiently stirred by blender, by orange peel powder, wolfberry fruit powder and hawthorn powder are sufficiently stirred by blender, by the mixed powder after sterilizing in step (1) and step (2), lactose-free milk powder is added in wheat flour, it is uniformly mixed by blender, flour is made.Present invention nutrition containing there are many, can meet nutrition required for breakfast by eating the food that the flour is produced, without preparing a variety of foods, save the time.
Description
Technical field
The invention belongs to food processing technology field, specially a kind of flour of high nutritive value and preparation method thereof.
Background technique
Flour is a kind of powder worn by wheat, the breakfast food noodles made of flour, steamed bun, bread, steamed stuffed bun,
Dumpling etc. is quite liked by people, but the nutrition of breakfast food is abundant, equilibrium just can help to health, vigor, individually
Breakfast food made of edible flour can not propose abundant, balanced nutrition；
Breakfast of one nutrition can make hormone secretion enter normally through climax quickly, wait for ouch like timely
The brain cell of the food in one's mouth provides the energy hungered and thirst, and mends to the body for waning to be taken the photograph with required nutrition, brings us body essence quickly
Power, vigor and health, but the time in the morning is few, is difficult to make nutrition-balanced breakfast, it is therefore desirable to a kind of high nutritive value
Flour, the breakfast food as made from the flour can provide abundant, balanced nutrition.
Summary of the invention
It is an object of the invention to solve the problems in background technique, the flour and its system of a kind high nutritive value are provided
Preparation Method.
The technical solution adopted by the invention is as follows:
A kind of flour of high nutritive value, is made of the raw material of following weight parts:
150-180 parts of wheat flour, 50-60 parts of lactose-free milk powder, 20-30 parts of orange peel, 10-20 parts of kelp, oyster mushroom 10-
20 parts, 10-20 parts of black fungus, 10-20 parts of fructus lycii, 20-30 parts of hawthorn.
Preferably, the orange peel use mature pericarp in December in October-, the orange peel stripped dry in the shade under 25 degrees Celsius or
Aeration-drying, then dries in the shade by under or by grinder orange peel powder is made in the orange peel of aeration-drying.
Preferably, the oyster mushroom, fructus lycii and hawthorn 25 degrees Celsius at a temperature of dry in the shade or aeration-drying, then will dry in the shade
Or oyster mushroom, fructus lycii and the hawthorn of aeration-drying pass through grinder respectively and oyster mushroom powder, wolfberry fruit powder and hawthorn powder are made.
Preferably, the kelp and black fungus are dried by direct sunlight, then by the kelp after drying and black fungus point
Kelp Powder and black fungus powder are not made by grinder.
Preferably, the grinder uses food low speed grinder, and the speed of food low speed grinder is 100-150r/
min。
Preferably, it is mixed to could alternatively be one or more of Pleurotus eryngii, coprinus comatus and mushroom arbitrary proportion for the oyster mushroom
It closes.
Preferably, the hawthorn uses new fresh haw berry.
A kind of preparation method of the flour of high nutritive value, it is characterised in that: the following steps are included:
(1) by predetermined weight number weigh wheat flour, lactose-free milk powder, orange peel, kelp, oyster mushroom, black fungus, fructus lycii and
Hawthorn；
(2) kelp and black fungus are dried by direct sunlight, then by the oyster mushroom after drying, kelp and black fungus
Oyster mushroom powder, Kelp Powder and black fungus powder are made by grinder respectively；
(3) by step (2) Kelp Powder and black fungus powder be sufficiently stirred by blender, and by after stirring kelp and
Black fungus mixed powder is sterilized 2-3 hours by 100 degrees Celsius of constant temperature；
(4) setting of oyster mushroom, orange peel, fructus lycii and hawthorn is dried in the shade or aeration-drying under conditions of 25 degrees Celsius, then
By dry in the shade or aeration-drying after oyster mushroom, orange peel, fructus lycii and hawthorn pass through respectively grinder be made oyster mushroom powder, orange peel powder,
Wolfberry fruit powder and hawthorn powder；
(5) oyster mushroom powder, orange peel powder, wolfberry fruit powder and the hawthorn powder in step (4) are sufficiently stirred by blender, and will
Oyster mushroom powder, orange peel, fructus lycii and hawthorn mixed powder after stirring pass through ultraviolet disinfection 2-3 hours；
(6) mixed powder, the lactose-free milk powder after sterilizing in step (4) and step (5) are added in wheat flour, by stirring
It mixes machine to be uniformly mixed, the flour of high nutritive value is made.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
In the present invention, the content of protein and grease in flour is can be improved in lactose-free milk powder, and orange peel can make flour
In contain a large amount of vitamin C, hawthorn can promote gastric secretion, and the food for producing flour is easy digestion, and orange peel and
The mouthfeel of flour can be improved in hawthorn, and kelp can make to contain the absorbable potassium element of a large amount of human bodies, oyster mushroom and black wood in flour
Ear can make containing various amino acid and microelement to make one that morning can be met by eating the food that the flour is produced in flour
Nutrition required for eating has saved the time without preparing a variety of foods.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that described herein, specific examples are only used to explain the present invention, is not used to limit
The fixed present invention.
Embodiment 1:
A kind of embodiment of flour of the present invention, the present embodiment flour contain the component of following weight parts:
150 parts of wheat flour, 50 parts of lactose-free milk powder, 20 parts of orange peel, 10 parts of kelp, 10 parts of oyster mushroom, 10 parts of black fungus, Chinese holly
10 parts of Qi, 20 parts of hawthorn.
Wherein, orange peel, oyster mushroom, fructus lycii and hawthorn are dried in the shade or aeration-drying under 25 degrees Celsius, then will be dried in the shade or be led to
It air-dries dry orange peel, oyster mushroom, fructus lycii and hawthorn and passes through grinder respectively and orange peel powder, oyster mushroom powder, wolfberry fruit powder and hawthorn is made
Powder.
Wherein, kelp and black fungus are dried by direct sunlight, then pass through the kelp after drying and black fungus respectively
Kelp Powder and black fungus powder is made in grinder.
The flour of the present embodiment the preparation method comprises the following steps:
(1) by above-mentioned parts by weight weigh wheat flour, lactose-free milk powder, orange peel, kelp, oyster mushroom, black fungus, fructus lycii and
Hawthorn；
(2) orange peel powder, kelp is made in orange peel, kelp, oyster mushroom, black fungus, fructus lycii and the hawthorn respectively in step (1)
Powder, oyster mushroom powder, black fungus powder, wolfberry fruit powder and hawthorn powder；
(3) oyster mushroom powder, Kelp Powder and black fungus powder are sufficiently stirred by blender, and by the oyster mushroom after stirring, kelp
It is sterilized 2-3 hours with black fungus mixed powder by 100 degrees Celsius of constant temperature；
(4) orange peel powder, wolfberry fruit powder and hawthorn powder are sufficiently stirred by blender, and by orange peel, the Chinese holly after stirring
Qi and hawthorn mixed powder pass through ultraviolet disinfection 2-3 hours；
(5) mixed powder, the lactose-free milk powder after sterilizing in step (3) and step (4) are added in wheat flour, by stirring
It mixes machine to be uniformly mixed, the flour of high nutritive value is made.
Embodiment 2:
A kind of embodiment of flour of the present invention, the present embodiment flour contain the component of following weight parts:
165 parts of wheat flour, 55 parts of lactose-free milk powder, 25 parts of orange peel, 15 parts of kelp, 15 parts of oyster mushroom, 15 parts of black fungus, Chinese holly
15 parts of Qi, 25 parts of hawthorn.
Wherein, orange peel, oyster mushroom, fructus lycii and hawthorn are dried in the shade or aeration-drying under 25 degrees Celsius, then will be dried in the shade or be led to
It air-dries dry orange peel, oyster mushroom, fructus lycii and hawthorn and passes through grinder respectively and orange peel powder, oyster mushroom powder, wolfberry fruit powder and hawthorn is made
Powder.
Wherein, kelp and black fungus are dried by direct sunlight, then pass through the kelp after drying and black fungus respectively
Kelp Powder and black fungus powder is made in grinder.
The flour of the present embodiment the preparation method comprises the following steps:
(6) by above-mentioned parts by weight weigh wheat flour, lactose-free milk powder, orange peel, kelp, oyster mushroom, black fungus, fructus lycii and
Hawthorn；
(7) orange peel powder, kelp is made in orange peel, kelp, oyster mushroom, black fungus, fructus lycii and the hawthorn respectively in step (1)
Powder, oyster mushroom powder, black fungus powder, wolfberry fruit powder and hawthorn powder；
(8) oyster mushroom powder, Kelp Powder and black fungus powder are sufficiently stirred by blender, and by the oyster mushroom after stirring, kelp
It is sterilized 2-3 hours with black fungus mixed powder by 100 degrees Celsius of constant temperature；
(9) orange peel powder, wolfberry fruit powder and hawthorn powder are sufficiently stirred by blender, and by orange peel, the Chinese holly after stirring
Qi and hawthorn mixed powder pass through ultraviolet disinfection 2-3 hours；
Mixed powder, lactose-free milk powder after sterilizing in step (3) and step (4) is added in wheat flour, stirring is passed through
Machine is uniformly mixed, and the flour of high nutritive value is made.
Embodiment 3:
180 parts of wheat flour, 50 parts of lactose-free milk powder, 20 parts of orange peel, 10 parts of kelp, 10 parts of oyster mushroom, 10 parts of black fungus, Chinese holly
10 parts of Qi, 20 parts of hawthorn.
Wherein, orange peel, oyster mushroom, fructus lycii and hawthorn are dried in the shade or aeration-drying under 25 degrees Celsius, then will be dried in the shade or be led to
It air-dries dry orange peel, oyster mushroom, fructus lycii and hawthorn and passes through grinder respectively and orange peel powder, oyster mushroom powder, wolfberry fruit powder and hawthorn is made
Powder.
Wherein, kelp and black fungus are dried by direct sunlight, then pass through the kelp after drying and black fungus respectively
Kelp Powder and black fungus powder is made in grinder.
The flour of the present embodiment the preparation method comprises the following steps:
(10) wheat flour, lactose-free milk powder, orange peel, kelp, oyster mushroom, black fungus, fructus lycii are weighed by above-mentioned parts by weight
And hawthorn；
(11) orange peel powder, sea is made in orange peel, kelp, oyster mushroom, black fungus, fructus lycii and the hawthorn respectively in step (1)
Band powder, oyster mushroom powder, black fungus powder, wolfberry fruit powder and hawthorn powder；
(12) oyster mushroom powder, Kelp Powder and black fungus powder are sufficiently stirred by blender, and by the oyster mushroom after stirring, kelp
It is sterilized 2-3 hours with black fungus mixed powder by 100 degrees Celsius of constant temperature；
(13) orange peel powder, wolfberry fruit powder and hawthorn powder are sufficiently stirred by blender, and by orange peel, the Chinese holly after stirring
Qi and hawthorn mixed powder pass through ultraviolet disinfection 2-3 hours；
Mixed powder, lactose-free milk powder after sterilizing in step (3) and step (4) is added in wheat flour, stirring is passed through
Machine is uniformly mixed, and the flour of high nutritive value is made.
Embodiment 4:
150 parts of wheat flour, 60 parts of lactose-free milk powder, 30 parts of orange peel, 20 parts of kelp, 20 parts of oyster mushroom, 20 parts of black fungus, Chinese holly
20 parts of Qi, 30 parts of hawthorn.
Wherein, orange peel, oyster mushroom, fructus lycii and hawthorn are dried in the shade or aeration-drying under 25 degrees Celsius, then will be dried in the shade or be led to
It air-dries dry orange peel, oyster mushroom, fructus lycii and hawthorn and passes through grinder respectively and orange peel powder, oyster mushroom powder, wolfberry fruit powder and hawthorn is made
Powder.
Wherein, kelp and black fungus are dried by direct sunlight, then pass through the kelp after drying and black fungus respectively
Kelp Powder and black fungus powder is made in grinder.
The flour of the present embodiment the preparation method comprises the following steps:
(14) wheat flour, lactose-free milk powder, orange peel, kelp, oyster mushroom, black fungus, fructus lycii are weighed by above-mentioned parts by weight
And hawthorn；
(15) orange peel powder, sea is made in orange peel, kelp, oyster mushroom, black fungus, fructus lycii and the hawthorn respectively in step (1)
Band powder, oyster mushroom powder, black fungus powder, wolfberry fruit powder and hawthorn powder；
(16) oyster mushroom powder, Kelp Powder and black fungus powder are sufficiently stirred by blender, and by the oyster mushroom after stirring, kelp
It is sterilized 2-3 hours with black fungus mixed powder by 100 degrees Celsius of constant temperature；
(17) orange peel powder, wolfberry fruit powder and hawthorn powder are sufficiently stirred by blender, and by orange peel, the Chinese holly after stirring
Qi and hawthorn mixed powder pass through ultraviolet disinfection 2-3 hours；
Mixed powder, lactose-free milk powder after sterilizing in step (3) and step (4) is added in wheat flour, stirring is passed through
Machine is uniformly mixed, and the flour of high nutritive value is made.
The flour prepared by above-described embodiment has measured the content of wherein vitamin C and protein respectively, and by flour
Food is made, 100 people has been randomly selected and has foretasted, obtained following table data: (wherein, high > higher > lower > low)
By upper table it is found that with lactose-free milk powder, orange peel, kelp, oyster mushroom, black fungus, fructus lycii and mountain in wheat flour
The mouthfeel of the increase of short, bristly hair or beard content, the flour produced is become better and better, and the nutrition contained in flour is higher and higher, but is more than embodiment
The mouthfeel of ratio in 2, the flour produced can decline, and the nutrition of daily human intake has a upper limit, thus nutrition contain it is suitable
In be only best, content excessively will cause nutrition waste, or even generate the diseases such as side effect, such as obesity.
In conclusion the mouthfeel of flour prepared by embodiment 2 is best, nutritive value content is higher, is of the invention best
Embodiment.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (8)
1. a kind of flour of high nutritive value, it is characterised in that: be made of the raw material of following weight parts:
150-180 parts of wheat flour, 50-60 parts of lactose-free milk powder, 20-30 parts of orange peel, 10-20 parts of kelp, 10-20 parts of oyster mushroom,
10-20 parts of black fungus, 10-20 parts of fructus lycii, 20-30 parts of hawthorn.
2. a kind of flour of high nutritive value as described in claim 1, it is characterised in that: the orange peel uses October -12
Month mature pericarp, the orange peel stripped 25 degrees Celsius at a temperature of dry in the shade or aeration-drying, then will dry in the shade or aeration-drying
Orange peel orange peel powder is made by grinder.
3. a kind of flour of high nutritive value as described in claim 1, it is characterised in that: the oyster mushroom, fructus lycii and hawthorn exist
It dries in the shade at a temperature of 25 degrees Celsius or aeration-drying, then will dry in the shade or the oyster mushroom of aeration-drying, fructus lycii and hawthorn pass through respectively
Oyster mushroom powder, wolfberry fruit powder and hawthorn powder is made in grinder.
4. a kind of flour of high nutritive value as described in claim 1, it is characterised in that: the kelp and black fungus pass through sun
Light direct beam dries, and then the kelp after drying and black fungus is passed through grinder respectively and Kelp Powder and black fungus powder is made.
5. a kind of flour of high nutritive value as described in claim 2,3 or 4, it is characterised in that: the grinder is using food
Product low speed grinder, the speed of food low speed grinder are 100-150r/min.
6. a kind of flour of high nutritive value as described in claim 1, it is characterised in that: the oyster mushroom could alternatively be apricot Bao
The mixing of one or more of mushroom, coprinus comatus and mushroom arbitrary proportion.
7. a kind of flour of high nutritive value as described in claim 1, it is characterised in that: the hawthorn uses fresh hawthorn
Fruit.
8. a kind of preparation method of the flour of high nutritive value as described in claim 1-7 is any, it is characterised in that: including with
Lower step:
(1) wheat flour, lactose-free milk powder, orange peel, kelp, oyster mushroom, black fungus, fructus lycii and mountain are weighed by predetermined weight number
Short, bristly hair or beard；
(2) kelp and black fungus are dried by direct sunlight, then distinguishes the oyster mushroom after drying, kelp and black fungus
Oyster mushroom powder, Kelp Powder and black fungus powder is made by grinder；
(3) by step (2) Kelp Powder and black fungus powder be sufficiently stirred by blender, and by after stirring kelp and black wood
Ear mixed powder is sterilized 2-3 hours by 100 degrees Celsius of constant temperature；
(4) setting of oyster mushroom, orange peel, fructus lycii and hawthorn is dried in the shade or aeration-drying under conditions of 25 degrees Celsius, it then will be negative
Oyster mushroom, orange peel, fructus lycii and hawthorn after dry or aeration-drying pass through grinder respectively and oyster mushroom powder, orange peel powder, fructus lycii are made
Powder and hawthorn powder；
(5) oyster mushroom powder, orange peel powder, wolfberry fruit powder and the hawthorn powder in step (4) are sufficiently stirred by blender, and will stirring
Oyster mushroom powder, orange peel, fructus lycii and hawthorn mixed powder afterwards passes through ultraviolet disinfection 2-3 hours；
(6) mixed powder, the lactose-free milk powder after sterilizing in step (4) and step (5) are added in wheat flour, pass through blender
It is uniformly mixed, the flour of high nutritive value is made.
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| Application Number | Priority Date | Filing Date | Title |
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