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Skin-beautifying flour with hibiscus

A technology for hibiscus and skin beautifying, applied in the field of flour and its preparation, can solve the problems of inability to meet the requirements of food, no health care effect, limited nutrition and health care effect, etc. Nutritious effect

Inactive Publication Date: 2015-05-06
FENGYANG RUICHENG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Flour is a kind of staple food in people's daily life. It can be made into a variety of flour products, which can provide people with the energy needed for daily activities, but it mainly provides starchy nutrients without other health effects. It can provide The nutritional and health effects for the human body are limited, such flour can no longer meet people's food requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A hibiscus skin-beautifying flour, made of the following raw materials in parts by weight (Kg): wheat 340, black rice 80, rose essential oil 0.1, barley 50, white vinegar 15, pumpkin 60, red bean 50, rice soup 130, sunflower kernel 50, fresh Sophora japonica 10, trotter 35, red wine 60, hibiscus 10, citrus aurantium 5, red ginseng 6, Ophiopogon japonicus 6, Polygonatum 5, Bletilla striata 5, Angelica dahurica 4, Hollyhock flower 1, nutritional additives 33, appropriate amount of water:

[0019] Nutritional additive, made from the following raw materials in parts by weight (Kg): 60 parts by weight of mutton, 20 parts by weight (Kg), 50 parts by weight of rice wine, 25 parts by fish floss, 50 parts by egg liquid, 0.5 parts of coix seed oil, 10 parts by weight of Gynostemma pentaphyllum, 8 parts by weight of Citrus aurantium, 10 parts of charcoal, 50 parts of passion fruit, water Appropriate amount;

[0020] Preparation method of nutritional additives: (1) Wash the mutton ...

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Abstract

The invention relates to skin-beautifying flour with hibiscus. The skin-beautifying flour with the hibiscus is prepared from the following raw materials in parts by weight: 340-345 parts of wheat, 80-100 parts of black rice, 0.1-0.2 part of rose essential oil, 50-60 parts of coix seeds, 15-20 parts of white vinegar, 60-70 parts of pumpkin, 50-55 parts of red beans, 130-140 parts of rice soup, 50-60 parts of sunflower seed kernels, 10-13 parts of fresh sophora flowers, 35-40 parts of trotters, 60-70 parts of red wine, and 10-12 parts of the hibiscus. The skin-beautifying flour with the hibiscus is prepared by mixing the wheat, the black rice and the coix seeds, and has a certain skin beautifying efficacy, and the pumpkin, and the red beans and the like are added, so that the flour is rich in nutrition, and the taste of the flour is improved; extracts of hibiscus, orange fruits, red ginseng, dwarf lilyturf tubers, fragrant solomonseal rhizomes and the like are added to solve the problems of dull skin, melanin deposition and the like, so that the skin is natural and white.

Description

technical field [0001] The invention mainly relates to the technical field of flour and its preparation, in particular to a hibiscus skin beautifying flour. Background technique [0002] Flour is a kind of staple food in people's daily life. It can be made into a variety of flour products, which can provide people with the energy needed for daily activities, but it mainly provides starchy nutrients without other health effects. It can provide The nutrition and health care effects for the human body are limited, and such flour can no longer meet the current people's requirements for food. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides hibiscus skin beautifying flour and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a hibiscus skin beautifying flour, made of the following raw materials in parts by weight: wheat 340-345, black...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L33/10A23L33/105
CPCA23V2002/00A23V2200/318A23V2250/21
Inventor 柳培健
Owner FENGYANG RUICHENG FOOD TECH
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