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Natural grain-coarse cereal composite nutritional flour and production method thereof

A technology of nutritious flour and production method, applied in the fields of food science, application, food preparation, etc., can solve the problems of inability to ensure nutritional balance, inability to improve people's appetite, low flour adhesion, etc., to prevent anorexia in infants and young children. The effects of vegetarian disease, muscle strength improvement, cardiovascular and cerebrovascular diseases improvement

Inactive Publication Date: 2010-11-24
陕西杨凌麦力祺食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, people eat wheat flour, which has a single ingredient and cannot ensure people's nutritional balance. Some people also try to use a variety of miscellaneous grain flour and wheat to mix to make flour with high nutrition, but the flour has low adhesion and poor taste. increase people's appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A kind of natural grain miscellaneous grain compound nutritional flour and its production method, characterized in that it comprises the following raw materials: 60 parts of blood wheat, 2 parts of barley, 3 parts of oats, 5 parts of buckwheat, 1 part of sorghum, 5 parts of corn, 3 parts of rice, millet 1 part, 3 parts of soybean, 1 part of peanut, 1 part of potato, 1 part of pea and 0.5% by weight of corn yeast protease, 1503 strain, Bacillus subtilis, Saccharomyces cerevisiae, Candida utilis and Lactobacillus, The oats are roasted, the buckwheat is ripened, and the corn, soybeans and peanuts are degreased and deodorized.

[0012] The production method is as follows: the particles of the above-mentioned raw materials are crushed and milled to adjust to 100 mesh, firstly, the blood wheat is cleaned and dried by equipment and then milled; the barley and sorghum are peeled separately and then milled separately; Finally, soak in clean water, add 0.5% corn weight yeast prot...

Embodiment 2

[0014] A kind of natural cereals compound nutritional flour and its production method, characterized in that it comprises the following raw materials: 72 parts of blood wheat, 5 parts of barley, 5 parts of oats, 10 parts of buckwheat, 3 parts of sorghum, 8 parts of corn, 4 parts of rice, millet 2 parts, 5 parts of soybeans, 2 parts of peanuts, 1 part of potatoes, 1 part of peas and 0.5% by weight of corn yeast protease, 1503 strains, Bacillus subtilis, Saccharomyces cerevisiae, Candida utilis and Lactobacillus, The oats are roasted, the buckwheat is ripened, and the corn, soybeans and peanuts are degreased and deodorized.

[0015] The production method is as follows: the particles of the above-mentioned raw materials are crushed and milled to adjust to 140 mesh, firstly, the blood wheat is cleaned and dried by equipment, and then milled; the barley and sorghum are peeled separately and then milled separately; Finally, soak in clean water, add 0.5% corn weight yeast protease, 1...

Embodiment 3

[0017] A natural cereal compound nutritional flour and its production method, characterized in that it comprises the following raw materials: 68 parts of blood wheat, 3 parts of barley, 4 parts of oats, 7 parts of buckwheat, 3 parts of sorghum, 6 parts of corn, 3 parts of rice, millet 1 part, 3 parts of soybean, 2 parts of peanut, 1 part of potato, 1 part of pea and 0.5% by weight of corn yeast protease, 1503 strain, Bacillus subtilis, Saccharomyces cerevisiae, Candida utilis and Lactobacillus, The oats are roasted, the buckwheat is ripened, and the corn, soybeans and peanuts are degreased and deodorized.

[0018] The production method is as follows: the particles of the above-mentioned raw materials are crushed and milled to adjust to 120 mesh, firstly, the blood wheat is cleaned and dried by equipment, and then milled; the barley and sorghum are peeled separately and then milled separately; Finally, soak in clean water, add 0.5% corn weight yeast protease, 1503 strain, Bacil...

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Abstract

The invention relates to natural grain-coarse cereal composite nutritional flour and a production method thereof. In recent years, wheat flour eaten by people has single constituent and cannot ensure nutrient balance. Some people try to prepare high-nutrition flour by mixing various coarse cereal flour and wheat, but the prepared flour has low viscosity and cannot improve the appetite of people. High-iron-zinc wheat coarse cereal total nutrient composite flour comprises the following raw materials in part by weight: 60 to 72 parts of high-iron-zinc wheat, 2 to 5 parts of barley, 3 to 5 parts of oats, 5 to 10 parts of buckwheat, 1 to 3 parts of sorghum, 5 to 8 parts of corn, 3 to 4 parts of rice, 1 to 2 parts of millet, 3 to 5 parts of soybean, 1 to 2 parts of peanut, 1 part of yams, 1 part of pea and endotrypsin accounting for 0.5 percent of the weight of the corn, wherein the raw materials are subjected to a certain production process. The composite nutritional flour has the advantages of no chemical additive, reasonable nutrient matching, toughness, better taste and capability of effectively preventing infant apositia and deficiency symptom and remarkably improving cardiovascular and cerebrovascular diseases and hyperlipidemia of middle-aged and elderly people.

Description

1. Technical field: [0001] The invention relates to a production method of flour, in particular to a natural cereal compound nutritional flour and a production method thereof. 2. Background technology: [0002] In recent years, people eat wheat flour, which has a single ingredient and cannot ensure people's nutritional balance. Some people also try to use a variety of miscellaneous grain flour and wheat to mix to make flour with high nutrition, but the flour has low adhesion and poor taste. Improve people's appetite. 3. Contents of the invention: [0003] The purpose of the present invention is to provide a kind of natural cereals compound nutritional flour which does not contain any chemical additives, has reasonable nutritional mix, high flour gluten, better taste and can maintain the original flavor of the cereals and its production method. [0004] In order to achieve the above object, the technical solution adopted by the present invention is: a kind of natural cerea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/10A23L33/10A23L33/135A23L33/14
Inventor 李高林张双玺
Owner 陕西杨凌麦力祺食品科技有限公司
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