CN111280411A - Food composition, preparation method and application thereof - Google Patents

Food composition, preparation method and application thereof Download PDF

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Publication number
CN111280411A
CN111280411A CN201811491377.6A CN201811491377A CN111280411A CN 111280411 A CN111280411 A CN 111280411A CN 201811491377 A CN201811491377 A CN 201811491377A CN 111280411 A CN111280411 A CN 111280411A
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parts
powder
food composition
dried
mushroom
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于宗河
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于宗河
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    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • 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
    • 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
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives 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
    • A23L33/15—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
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Health & Medical Sciences (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a food composition, a preparation method and application thereof, and relates to the technical field of foods. The food composition comprises the following main materials in parts by weight: 20-40 parts of potato powder, 15-30 parts of buckwheat powder, 15-30 parts of dry mushroom and 5-30 parts of dry black fungus. The preparation method comprises respectively grinding dry Agaricus campestris and dry Auricularia into powder, mixing with potato powder and buckwheat flour, and sieving. The food composition can be used for making nutritional noodles, cookies, crackers, powders, bread, crisp bars, sandwich cakes, instant noodles, macaroni. The raw materials of the nutritional food prepared from the food composition are natural and safe; is suitable for all kinds of people, from children to the old; the raw material formula combination is rich in nutrition and does not contain cholesterol; the process is simple, and the obtained products have rich varieties.

Description

Food composition, preparation method and application thereof
Technical Field
The invention relates to food, in particular to a zero-cholesterol food composition, a preparation method and application thereof.
Background
The continuous development of new nutritional foods is the development trend of the food industry in the 21 st century. People around the world are eating savory, low cholesterol and nutritious foods as an important component of a healthy lifestyle.
The natural food with low cholesterol is rich in variety and is an ideal source of novel nutritional food.
At present, in the existing nutritional foods in the market, the delicious food really containing lower cholesterol is few, and the food reaching zero cholesterol content is more rare.
Disclosure of Invention
In order to solve the technical problems, the invention provides a food composition, a preparation method and application thereof, wherein the food composition can be eaten as staple food, is rich in nutrition and zero in cholesterol content, and is suitable for various people.
In order to achieve the above purpose, the invention provides the following technical scheme:
a food composition comprises the following main materials, by weight, 20-40 parts of potato powder, 15-30 parts of buckwheat powder, 15-30 parts of dried mushrooms and 5-30 parts of dried black fungus.
Preferably, the food comprises the following main materials in parts by weight: 34.6 parts of potato powder, 26.37 parts of buckwheat powder, 21.97 parts of dried mushroom and 10.98 parts of dried black fungus.
Preferably, the food comprises the following main materials in parts by weight: 29 parts of potato powder, 30 parts of buckwheat powder, 25 parts of dry mushroom and 5.998 parts of dry black fungus.
Preferably, the moisture content of the dried mushrooms and dried black fungus is not more than 10%.
Preferably, the food composition further comprises the following auxiliary materials in parts by weight: 5-10 parts of protein powder and no more than 0.002 part of vitamin C.
Preferably, the food composition further comprises not more than 0.005 parts by weight of sucrose polyester.
Preferably, the food composition further comprises dehydrated vegetables in any weight parts, wherein the dehydrated vegetables can be dehydrated carrot, dehydrated purple cabbage, etc.
A method for preparing the food composition comprises the following steps:
(1) respectively crushing and mixing dry mushrooms and dry black fungus to obtain a first mixed material;
(2) adding potato powder and buckwheat flour into the first mixed material, and sequentially mixing and screening to obtain the potato buckwheat flour.
Preferably, the screening in step (2) is performed by using a screen of 80-120 meshes.
The food composition can be used for preparing nutritional noodles, cookies, crisp cake, powder, bread, crisp stick, sandwich cake, instant noodles, and macaroni.
Potato: potatoes (also called potatoes, potatoes and the like) are called the foods with the lowest heat supply and the strongest satiety in foods with the same weight.
And (3) mushroom: the edible mushrooms are rich in variety, including oyster mushroom, shiitake mushroom, straw mushroom, needle mushroom, kou mushroom, coprinus comatus or oyster mushroom. Present research shows that edible dry mushrooms are high in protein, cellulose, amino acids, vitamins and the like, wherein the protein content is particularly remarkable and has a protein content second to that of milk. Meanwhile, the edible dry mushroom also has the effects of oxidation resistance, cancer resistance and the like.
Black fungus: black fungus is a kind of edible fungus with rich nutrition, and the vegetables are called meat in vegetables and food aspirin. According to the notice on further standardizing the health food raw material management published by the ministry of health, the 2018 edition of the catalogue published by Weijian Wei-Jian-Wei-is recorded in the homology of medicine and food, and the dried black fungus belongs to a homology of medicine and food and has the effects of improving intelligence, clearing heat and cooling blood, stopping bleeding, enriching blood and nourishing yin.
Buckwheat: buckwheat is the only plant in the family of Polygonaceae which is eaten as grain, and is rich in lysine, vitamin E and nicotinic acid, and has high protein content. The trace elements such as iron, manganese, zinc and the like in the buckwheat are more abundant than those in common grains, and simultaneously, the content of dietary fiber of the buckwheat is 10 times of that of common refined rice. More importantly, the buckwheat contains rutin (rutin), which has the effects of reducing blood fat, reducing cholesterol, softening blood vessels, protecting eyesight and preventing cerebral hemorrhage.
Protein powder: the powder is prepared from purified soybean protein, casein or whey protein or a combination of the proteins, can be used as an amino acid supplement, can effectively guarantee normal physiological requirements of human bodies, and can prevent cardiovascular diseases.
Vitamin C: vitamin C (Ascorbic Acid), also called L-Ascorbic Acid, is a water-soluble Vitamin which has important functions of treating scurvy, preventing gingival bleeding and preventing arteriosclerosis, and is an excellent antioxidant.
Sucrose polyester: the sucrose polyester is fatty acid sucrose polyester, which is derived from soybean oil, and comprises sucrose polyester (6, 7, 8 ester) as main ingredient, wherein R is fatty acid with carbon chain length of 8-22. The solid fat content is low, and the oil is an ideal oil substitute.
Compared with the prior art, the invention has the following beneficial effects:
(1) the raw materials of the nutritional food prepared from the food composition are natural and safe; is suitable for all kinds of people, from children to the old; the process is simple, and the obtained products have rich varieties. (2) The buckwheat health food takes the potato powder, the buckwheat powder, the dry mushroom and the dry black fungus as main materials, the content of cholesterol is zero, the potato accounts for 20-40, the basal metabolism of a human body can be ensured, the buckwheat powder can not generate higher heat while being full, the nutrition proportion of the buckwheat health food is greatly increased by adding the dry mushroom and the dry black fungus, and as a better embodiment, auxiliary materials and additives with a certain proportion, such as protein powder, vitamin C or sucrose polyester and the like, can be added into the buckwheat health food, so that the nutrition content of the buckwheat health food is further enriched, and the buckwheat health food is very suitable for various crowds with higher cholesterol content.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with figures are described in detail below. It is to be understood that the described embodiments are only a few, and not all, embodiments of the invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention are within the scope of the present invention without any creative effort. All 1 part described in the following examples means 1 g.
Example 1
(1) Weighing: 32.018 parts of potato powder, 30 parts of buckwheat powder, 17% of dry mushroom, 10.98 parts of dry black fungus, 10 parts of protein powder and 0.002 part of vitamin C are accurately weighed.
(2) Milling: removing impurities from dried mushroom and dried Auricularia; pulverizing the dried mushroom and dried Auricularia with a pulverizer to obtain dried mushroom powder and dried Auricularia powder; sieving potato powder, buckwheat flour, dried mushroom powder and dried Auricularia powder with 80 mesh sieve.
(3) Feeding and mixing: all the raw materials were put into a three-dimensional mixer and mixed for 50 minutes.
(4) And (5) packaging and storing.
Example 2
(1) Weighing: accurately weighing 29 parts of potato powder, 30 parts of buckwheat powder, 25 parts of dried mushroom, 5.998 parts of dried black fungus, 10 parts of protein powder, 0.002 part of vitamin C and 10 parts of dehydrated carrot.
(2) Milling: removing impurities from dried mushroom and dried Auricularia; pulverizing the dried mushroom, dried Auricularia and dehydrated carrot together with the impurities removed by a pulverizer to obtain dried mushroom powder, dried Auricularia powder and dehydrated carrot powder; sieving potato powder, buckwheat flour, dried mushroom powder, dried Auricularia powder and dehydrated carrot powder with 90 mesh sieve.
(3) Feeding and mixing: all the raw materials were put into a three-dimensional mixer and mixed for 40 minutes.
(4) And (5) packaging and storing.
Example 3
(1) Weighing: accurately weighing 40 parts of potato powder, 20 parts of buckwheat powder, 23 parts of dried mushroom, 11.999 parts of dried black fungus, 5 parts of protein powder, 0.001 part of vitamin C and 20 parts of dehydrated round lettuce.
(2) Milling: removing impurities from dried mushroom and dried Auricularia; pulverizing the dried mushroom, dried Auricularia and dehydrated round lettuce together with the impurities removed with a pulverizer to obtain dried mushroom powder, dried Auricularia powder and dehydrated round lettuce powder; sieving potato powder, buckwheat flour, dried mushroom powder, dried Auricularia powder and dehydrated round lettuce powder with 90 mesh sieve.
(3) Feeding and mixing: all the raw materials were put into a three-dimensional mixer and mixed for 40 minutes.
(4) And (5) packaging and storing.
Example 4
A nutritional biscuit made from a food composition comprising the steps of:
(1) weighing: accurately weighing 40 parts of potato powder, 18.408 parts of buckwheat powder, 15 parts of dried mushroom, 20 parts of dried black fungus, 6.59 parts of protein powder, 0.002 part of vitamin C and 30 parts of dehydrated purple cabbage.
(2) Milling: removing impurities from dried mushroom and dried Auricularia; crushing the dried mushrooms, the dried black fungus and the dehydrated purple cabbage with impurities removed by a crusher to obtain dried mushroom powder, dried black fungus powder and dehydrated purple cabbage powder; sieving potato powder, buckwheat flour, dried mushroom powder, dried Auricularia powder and dehydrated purple cabbage powder with 100 mesh sieve.
(3) Preparing biscuits: mixing all the materials in the above proportion, adding appropriate amount of water, and stirring to obtain a mass; putting the prepared dough into a biscuit forming machine, and automatically rolling and forming; baking at 190 ℃ for 15 minutes, cooling to normal temperature, and picking out unqualified products by using a metal detector.
(4) And (5) packaging and storing.
Example 5
Nutritional noodles are prepared from a food composition comprising the steps of:
(1) weighing: accurately weighing 20 parts of potato powder, 15 parts of buckwheat powder, 25 parts of dried mushroom, 30 parts of dried black fungus, 9.998 parts of protein powder, 0.002 part of vitamin C and 35 parts of dehydrated eggplant.
(2) Milling: removing impurities from dried mushroom and dried Auricularia; crushing the impurity-removed dried mushrooms, dried black fungus and dehydrated eggplants together by using a crusher to obtain dried mushroom powder, dried black fungus powder and dehydrated eggplants powder; sieving potato powder, buckwheat flour, dried mushroom powder, dried Auricularia powder and dehydrated eggplant powder with 110 mesh sieve.
(3) Preparing noodles: mixing all the raw materials according to the proportion, and adding a proper amount of water to prepare dough; aging, rolling, cutting into strips, drying, cutting into pieces, and sterilizing.
(4) And (5) packaging and storing.
Example 6
A nutritional cracker made from a food composition comprising the steps of:
(1) weighing: accurately weighing 34.6 parts of potato powder, 26.37 parts of buckwheat powder, 21.97 parts of dried mushroom, 17.055 parts of dried black fungus and 0.005 part of sucrose polyester.
(2) Milling: removing impurities from dried mushroom and dried Auricularia; pulverizing the dried mushroom and dried Auricularia with a pulverizer to obtain dried mushroom powder and dried Auricularia powder; sieving dried mushroom powder, dried Auricularia powder, rhizoma Solani Tuber osi powder and semen Fagopyri Esculenti powder with 120 mesh sieve.
(3) Preparing a crisp cake: mixing all the raw materials uniformly according to the proportion, adding proper water to prepare loose and elastic dough; rolling the dough into a sheet by using a roller; placing the rolled dough sheet on a tray; baking at 160 ℃ for 10 minutes, and then cooling to normal temperature; and finishing the cooled crisp cakes by a cake finishing machine.
(4) And (5) packaging and storing.
The effects of the embodiments of the invention are verified below, and the results are measured by methods such as an SZF-06A fat determinator, an NPCa-02 NPCa determinator and an acid-base titration method, and are shown in the following table:
TABLE 1 nutritional content per 100g food composition
Figure BDA0001895757070000071
As can be seen from the above table, the food composition has zero cholesterol content, contains trace elements such as calcium, magnesium, zinc, iron, manganese, copper and the like, also contains abundant vitamin types, and has high nutritional value.
The foregoing is merely a preferred embodiment of this invention and is not intended to limit the invention in any manner. Although the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention. Any modification, equivalent change and modification of the above embodiments without departing from the technical solution content of the present invention or the technical spirit of the present invention shall fall within the protection scope of the technical solution of the present invention.

Claims (10)

1. The food composition is characterized by comprising the following main materials in parts by weight:
20-40 parts of potato powder, 15-30 parts of buckwheat powder, 15-30 parts of dry mushroom and 5-30 parts of dry black fungus.
2. The food composition of claim 1, comprising the following major ingredients in parts by weight:
34.6 parts of potato powder, 26.37 parts of buckwheat powder, 21.97 parts of dried mushroom and 10.98 parts of dried black fungus.
3. The food composition of claim 1, comprising the following major ingredients in parts by weight:
29 parts of potato powder, 30 parts of buckwheat powder, 25 parts of dry mushroom and 5.998 parts of dry black fungus.
4. The food composition of claim 1, wherein the moisture content of the dried mushrooms and the dried black fungus is no greater than 10%.
5. The food composition according to any one of claims 1-4, further comprising the following adjuvants in parts by weight:
5-10 parts of protein powder and no more than 0.002 part of vitamin C.
6. The food composition of any of claims 1-4, further comprising not greater than 0.005 parts by weight sucrose polyester.
7. The food composition of any one of claims 1-4, further comprising any portion by weight of dehydrated vegetables.
8. A process for preparing a food composition according to any one of claims 1 to 4, comprising the steps of:
(1) respectively crushing the dried mushrooms and the dried black fungus to obtain dried mushroom powder and dried black fungus powder;
(2) and screening the dried mushroom powder, the dried black fungus powder, the potato powder and the buckwheat powder respectively, and then weighing and mixing according to the parts by weight to obtain the food composition.
9. The method of claim 8, wherein the screening in step (2) is performed using a 80-120 mesh screen.
10. Use of a food composition according to any of claims 1-7 for the manufacture of nutritional noodles, biscuits, crackers, powders, bread, crisp bars, sandwich cakes, instant noodles, macaroni.
CN201811491377.6A 2018-12-07 2018-12-07 Food composition, preparation method and application thereof Pending CN111280411A (en)

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CN1425321A (en) * 2003-01-15 2003-06-25 林朝森 Health cooked wheaten food products of Jew's-ear and buckwheat and its producing method
CN102204667A (en) * 2011-04-28 2011-10-05 华中农业大学 Method for preparing agaricus bisporus powder and application thereof
CN103876138A (en) * 2014-03-14 2014-06-25 德阳市荞老头食品有限公司 Tartary buckwheat life food suitable for diabetes
CN104397601A (en) * 2014-04-28 2015-03-11 吉林华鑫菌业有限责任公司 Formula of black fungus and buckwheat nutritional rice Krispies and preparation method thereof
CN104642891A (en) * 2015-01-30 2015-05-27 广西大学 Coarse grain health-care nutrition powder with health preserving and blood replenishing effects and producing method thereof
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Publication number Priority date Publication date Assignee Title
CN1425321A (en) * 2003-01-15 2003-06-25 林朝森 Health cooked wheaten food products of Jew's-ear and buckwheat and its producing method
CN102204667A (en) * 2011-04-28 2011-10-05 华中农业大学 Method for preparing agaricus bisporus powder and application thereof
CN103876138A (en) * 2014-03-14 2014-06-25 德阳市荞老头食品有限公司 Tartary buckwheat life food suitable for diabetes
CN104397601A (en) * 2014-04-28 2015-03-11 吉林华鑫菌业有限责任公司 Formula of black fungus and buckwheat nutritional rice Krispies and preparation method thereof
CN104642891A (en) * 2015-01-30 2015-05-27 广西大学 Coarse grain health-care nutrition powder with health preserving and blood replenishing effects and producing method thereof
CN105212228A (en) * 2015-11-12 2016-01-06 华东理工大学 A kind of nutritious powder for hypoglycemia patient
CN107183520A (en) * 2017-06-09 2017-09-22 东至县瑞丰实业有限责任公司 One kind of multiple vitamin wheat flours

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Title
王蔚新等: "马铃薯荞麦面条的研制", 《黄冈师范学院学报》 *

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Application publication date: 20200616