Digestion-aiding pericarpium citri reticulatae and hawthorn flour and preparation method thereof

Abstract

The invention discloses digestion-aiding pericarpium citri reticulatae and hawthorn flour and a preparation method thereof. The digestion-aiding pericarpium citri reticulatae and hawthorn flour comprises the following raw materials: flour, Bermuda arrowroot, fresh hawthorn, Chinese chestnut, fennel, watercress, blueberry, pineapples, black soybean, mutton marrow, baby Chinese cabbage, yellow rice, nori, Gorgon fruit, fresh salix leaf, termitomyces albuminosus, dried abalone, dried scallop, coptis honey, honeysuckle stem, pericarpium citri reticulatae, calendula, rhizoma atractylodis macrocephalae, onion powder and the like. The digestion-aiding pericarpium citri reticulatae and hawthorn flour has the beneficial effects that most modern have the digestive disfunction after sitting for a long time; the flour disclosed by the invention has the beneficial ingredients, namely pericarpium citri reticulatae, hawthorn and the like and has the effects of protecting liver, invigorating stomach, removing qi stagnation and aiding digestion; since the coptis honey, the calendula and other raw materials having the functions of clearing away heat and toxic materials are also added to the formula, the digestion-aiding pericarpium citri reticulatae and hawthorn flour is safe and free of toxic and side effects and is beneficial for human health.

Description

Invention field [0001] The invention relates to the field of food processing, more specifically to a flour and a preparation method thereof. Background technique [0002] For a long time, refined rice and flour are the staple foods of people. With the improvement of living standards, people pay more and more attention to the nutrition and diversity of food. However, the single flour made from wheat has not satisfied people's needs. . Refined flour removes the bran during processing, which improves the taste and facilitates digestion, but it loses a large amount of B vitamins, protein, minerals and other nutrients in the wheat. The invention adds a variety of natural and healthy food materials, retains nutrients to the greatest extent, strengthens the nutritional structure, enhances health care effects, improves the deficiency of refined flour, and satisfies people’s demand for calories from staple foods, while achieving both nutrition and health. , Has the effect of daily healt...

AI Technical Summary

Problems solved by technology

[0002] For a long time, refined rice and flour have been the staple food of people. With the improvement of living standards, people pay more and more attention to the nutrition and diversity of food, but flour made from wheat alone can no longer meet people's needs.

Refined flour removes the bran during processing, although it improves the taste and is good for digestion, but it loses a lot of B vitamins, protein, minerals and other nutrients in wheat