High protein content fungus and lotus seed blood supplementing flour and preparation method thereof

Abstract

The present invention discloses a high protein content fungus and lotus seed blood supplementing flour which consists of the following raw materials in parts by weight: 250-280 parts of wheat, 10-15 parts of soybean protein powder, 7-9 parts of fungus, 6-8 parts of lotus seeds, 3-5 parts of tofu skins, 2-4 parts of pumpkin seeds, 3-5 parts of seaweed powder, 6-7 parts of clam meat, 15-18 parts of strawberry juice, 3-6 parts of ginsengs, 5-7 parts of radix rehmanniae praeparata, 6-8 parts of kadsura interior, 0.4-0.6 part of chitosan, and an appropriate amount of amylase and papain. The blood supplementing flour preparation method includes the following steps: the wheat is firstly put and soaked in a traditional Chinese medicine decocted fluid of the ginseng, etc. which enables the flour to have health-care efficacies of promoting the circulation of qi and supplementing blood; the papain is subjected to curing treatment by the chitosan, which enables the papain to have heat resistance and heat increase activity, and reduces the enzyme reaction time; the added amylase and papain can increase the content of amino acids, polypeptides and glucose in flour, which can be easily absorbed by human body; and the added fungus, lotus seeds, and other ingredients have efficacies of supplementing blood and are suitable for the consumption of anemia population.

Description

technical field [0001] The invention belongs to the field of flour processing, and in particular relates to a high-protein content auricularia and lotus seed blood-enriching flour and a preparation method thereof. Background technique [0002] Flour is the staple food in most parts of northern China. It is a powder ground from wheat. The main component of flour is starch, and it is also rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, and magnesium. , has the effect of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, removing heat and quenching thirst. In the market, according to the protein content of flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and non-gluten flour; and according to the needs of the purpose of use, food additives are added on the basis of grade flour and mixed evenly. All kinds of special flour, such as dumpling flour, steam...

AI Technical Summary

Problems solved by technology

However, these flours either have single ingredients or are added with various functional agents, which have no nutrition and cannot meet the pursuit of modern people's quality of life.