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Spicy corn flour and preparation method thereof

A corn flour and spicy technology, which is applied in food preparation, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of single taste of corn flour, no health care function, and can not satisfy consumers, so as to achieve the goal of improving The effect of appetite and bouquet

Inactive Publication Date: 2014-05-28
HEFEI KANGLING HEALTH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the corn flour sold on the market has a single taste, and most of them do not have health care functions, which can no longer meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A kind of spicy corn flour is characterized in that it is made from the following raw materials in parts by weight (kg):

[0019] Corn kernels 550, burdock root 4, rehmannia glutinosa 5, lotus leaf 1, Yu Liren 3, Gujing grass 2, Jingbian grass 4, Chuanming ginseng 1, blueberry 8, carrot 4, garlic 4, white wine 20, pepper 11, red bayberry 5. Tremella 5, nutritional additives 8;

[0020] The nutritional additive is made of the following raw materials in parts by weight (kg): bergamot 1.2, cistanche 2, plum blossom 0.8, yam 15, sour plum 2, mango 2, pomelo peel 2, rice 35;

[0021] The preparation method is as follows: (1) decoct bergamot, cistanche, and plum blossom with 4-5 times the water for 25-30 minutes, filter to remove residue, and collect the filtrate; peel the yam, put it in a steamer and steam it for 20-30 minutes Take it out after 10 minutes, pound it into mud, add the filtrate and mix well, dry it and grind it into powder;

[0022] (2) Take sour plum...

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PUM

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Abstract

The invention discloses a spicy corn flour and a preparation method thereof. The spicy corn flour is characterized by being composed of the following raw materials in parts by weight: 500 to 550 parts of niblet, 3 to 4 parts of burdock root, 4 to 5 parts of unprocessed rehmannia root, 1 to 2 parts of lotus leaf, 3 to 4 parts of bunge cherry seed, 1 to 2 parts of pipewort flower, 3 to 4 parts of Chinese brake herb, 1 to 2 parts of chuanminshen violaceum, 8 to 9 parts of blueberry, 3 to 4 parts of carrot, 3 to 4 parts of garlic, 20 to 22 parts of liquor, 10 to 11 parts of pepper, 5 to 6 parts of waxberry, 4 to 5 parts of tremella, and 7 to 8 parts of nutrition additive. The spicy corn flour has a rich bouquet and a proper sweet and spicy taste, and can promote the appetite; a plurality of fruits and vegetables is added during the processing process, thus the corn flour is rich in vitamins; moreover the corn flour contains a plurality of traditional Chinese herbals, so that the corn flour has the functions of tonifying spleen, lubricating intestines, dissipating wind-hot, improving eyesight, removing nebula, nourishing yin, and clearing away lung heat.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to corn flour, in particular to a spicy corn flour and a preparation method thereof. Background technique [0002] Corn flour is rich in nutrition and widely loved by consumers. At present, the corn flour sold on the market has a single taste, and most of them do not have health care functions, which cannot meet the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of spicy corn flour and its preparation method, and the present invention has the characteristics of fragrant and delicious, nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] A kind of spicy corn flour is characterized in that it is made from the raw materials of following parts by weight: [0006] Corn kernels 500-550, burdock root 3-4, raw rehmannia 4-5, lotus leaf 1-2, Yu Liren 3-4, Gujing grass...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/212A23L1/30A23L33/10A23L33/105
CPCA23L33/10A23L7/198A23L33/105A23V2002/00A23V2200/30A23V2200/314A23V2200/32A23V2250/21A23V2250/2106A23V2250/2124
Inventor 陈杏爱
Owner HEFEI KANGLING HEALTH TECH
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