CN1247029A - Nutritive vegetable-wheat flour - Google Patents
Nutritive vegetable-wheat flour Download PDFInfo
- Publication number
- CN1247029A CN1247029A CN 98110441 CN98110441A CN1247029A CN 1247029 A CN1247029 A CN 1247029A CN 98110441 CN98110441 CN 98110441 CN 98110441 A CN98110441 A CN 98110441A CN 1247029 A CN1247029 A CN 1247029A
- Authority
- CN
- China
- Prior art keywords
- flour
- vegetable
- powder
- wheat flour
- nutritive
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A nutritive vegetable flour is made up of vegetable powder (3-6 wt.%), calcium powder (0.3-0.6 wt.%) and wheat flour (93.4-96.7 wt.%). Its advantages are balancing nutrients and keeping the fermenetation nature of wheat flour.
Description
The present invention relates to a kind of nutritive vegetable-wheat flour.
At the wide geographic area of northern China, the wheaten food that the long-term edible flour of people is made.In recent years, along with improving constantly of living standard, people begin to attempt to add some nutriments in flour, make it to reach the double effects of nutrition and health care.Application number is the preparation method that 95110345 application for a patent for invention discloses a kind of like this flour, and it adds a certain proportion of Vegetable powder and also eats also medicinal powder in flour, make it to have played improve the health, multiple efficacies such as hypoglycemic, fat-reducing.But because Vegetable powder and also eat that also medicinal powder proportion in this flour is bigger, be respectively 8-56% and 6-28%, reduced the gluten quality in the flour, find with special second patent flour experiment, even get both minimums 8% and 6%, its gluten quality also can drop to 20-22 by 28-30, and this just causes the flour fermenting property bad, and the wheaten food color and luster and the mouthfeel of making are relatively poor; Simultaneously, be unsuitable for the consumption of vast wage-earners because Vegetable powder with also also to eat composition such as medicinal powder more, makes the flour cost higher.If the ratio of adding is very few, do not reach the nourishing healthy purpose again, therefore need a kind of nutritive vegetable-wheat flour that adds rational proportion of development, make it to guarantee nutrition, do not influence the fermentation function again.
The purpose of this invention is to provide a kind of nutritive vegetable-wheat flour, by adding a certain proportion of calcium powder and Vegetable powder, make it less to the gluten quality influence of flour, guaranteed the fermenting property of flour, simultaneously human body is reached alimentary health-care function, cost is also lower.
In order to achieve the above object, calcium powder and Vegetable powder are joined in the flour, the shared ratio of calcium powder and Vegetable powder is respectively 0.3%-0.6% and 3%-6%, and all the other are flour.
This nutritive vegetable-wheat flour is by adding the calcium powder and the Vegetable powder of aforementioned proportion, both replenished calcareous, the vitamin and the cellulose of needed by human, and human body is played alimentary health-care function; While is because the ratio of adding is reasonable, and is less to the fermenting property influence of flour, is suitable for the preparation method of various wheaten food, and cost is lower.
Below in conjunction with the specific embodiment the present invention is done detailed explanation.
At first calcium powder is joined in the flour, add Vegetable powder then as required, the ratio of calcium powder, Vegetable powder (weight ratio) is respectively 0.3%-0.6% and 3%-6%, and all the other are flour.Above-mentioned adding proportion does not influence substantially to the fermenting property of flour.With special second patent flour is example, and when the ratio of calcium powder and Vegetable powder was respectively 0.5% and 5%, its gluten quality was 27-28; Get two end values 3.3% and 6.6% and test, its gluten quality is respectively 27-29 and 26-28.
Above-mentioned Vegetable powder can be selected spinach powder, pumpkin powder, tomato powder, carrot meal, celery powder respectively for use, like this can be according to all kinds of consumer demands, make spinach flour, Pmpkin flour, tomato flour, carrot flour, the celery flour of the calcic of different color and lusters, flour can be selected special first level flour or special second patent flour for use.
Claims (1)
1. a nutritive vegetable-wheat flour is made up of calcium powder, Vegetable powder and flour, it is characterized in that: the basic recipe of this nutritive vegetable-wheat flour (part by weight) is: Vegetable powder accounts for 3%-6%, and calcium powder accounts for 0.3%-0.6%, and flour accounts for 93.4%-96.7%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98110441 CN1247029A (en) | 1998-09-04 | 1998-09-04 | Nutritive vegetable-wheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98110441 CN1247029A (en) | 1998-09-04 | 1998-09-04 | Nutritive vegetable-wheat flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1247029A true CN1247029A (en) | 2000-03-15 |
Family
ID=5220489
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98110441 Pending CN1247029A (en) | 1998-09-04 | 1998-09-04 | Nutritive vegetable-wheat flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1247029A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317956C (en) * | 2005-05-10 | 2007-05-30 | 大连轻工业学院 | Nutrient wheat flour containing fruit and or vegetable ad its preparation method |
| CN1317957C (en) * | 2005-05-10 | 2007-05-30 | 大连轻工业学院 | Nutrient maize flour containing fruit and/or vegetable and its preparation method |
-
1998
- 1998-09-04 CN CN 98110441 patent/CN1247029A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317956C (en) * | 2005-05-10 | 2007-05-30 | 大连轻工业学院 | Nutrient wheat flour containing fruit and or vegetable ad its preparation method |
| CN1317957C (en) * | 2005-05-10 | 2007-05-30 | 大连轻工业学院 | Nutrient maize flour containing fruit and/or vegetable and its preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101438789A (en) | Hard corn nutritious vermicelli and preparation method thereof | |
| CN1253730A (en) | Preparation method of natural colour fruit vegetable flour (dough) composition and its product | |
| CN102318796B (en) | Minor cereal porridge can | |
| CN111671047A (en) | Processing method of high-proportion full-nutrition purple sweet potato whole-flour coarse cereal steamed bread | |
| CN104489490A (en) | Blueberry noodle and preparation method thereof | |
| CN113424851A (en) | Total-nutrient meal replacement biscuit and preparation method thereof | |
| CN1247029A (en) | Nutritive vegetable-wheat flour | |
| Talabi et al. | Quality characterization of biscuits from blends of Bambara groundnut (Vigna subterranea), ground bean seed (Macrotyloma) and moringa seed (Moringa oleifera) flour | |
| CN1045875C (en) | Instant noodle made of various grains and its production process | |
| CN101336655B (en) | Nutrient mixed flour | |
| CN1183233A (en) | Natural whole nutrient multi-color compound wheat flour and preparing process thereof | |
| CN113142469A (en) | Formula and preparation method of nutritional meal replacement powder | |
| CN103798335A (en) | Biscuit made of vegetables | |
| CN1127919C (en) | Color dumpling | |
| CN1383725A (en) | Algae flour and its production process | |
| CN1263721A (en) | Health-care nutritive potato starch and preparing process thereof | |
| CN105266051A (en) | Vegetable-flavored chicken chops | |
| CN108669171A (en) | Secondary composite fermentation aroma bread and its manufacturing method are planted in one kind | |
| KR101514384B1 (en) | Method for manufacturing soup roux of using the fermentation rice | |
| CN1252949A (en) | Nutritive noodles made of grains and bone milk | |
| CN1457678A (en) | Goosefoots noodles and its producing method | |
| CN1323529A (en) | Multivaitamin calcium-enhanced flour product | |
| CN1089101A (en) | Nutrient instant porridge | |
| PL229848B1 (en) | Method for producing betaglucan-containing wheat white bakery products, application of the concentrate from the oats grain aleurone layer and the bakery product | |
| CN1393175A (en) | Nutritive fruit-vegetable tablet |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication |