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Nutritionally balanced flour and preparation method thereof

A nutritionally balanced, flour-based technology, which is applied in the field of food processing, can solve the problems that the nutritional value cannot fully meet the needs of the human body, affect the human gastrointestinal function, lack of dietary fiber, etc., and achieve the effects of avoiding loss, repairing gastrointestinal function, and increasing flavor

Inactive Publication Date: 2018-12-28
前郭尔罗斯蒙古族自治县十粮酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Flour is a kind of powder made from wheat. Although it can provide most of the calories, it lacks dietary fiber and other nutrients, and cannot fully meet the needs of the human body in terms of nutritional value. It has single nutrition and no health care function. Long-term consumption will cause Affect the gastrointestinal function of the human body and cause malnutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The invention provides a nutritionally balanced flour, which is made of the following raw materials in parts by weight: 20 mung beans, 15 barley rice, 15 potatoes, 20 sorghum, 30 wheat, 30 rice, 20 millet, 30 glutinous rice, and 15 red bean , Rhubarb rice 20, black rice 10, white kidney beans 5, kidney beans 5, peanuts 5, black beans 6, black sesame 3, buckwheat 25, soybeans 15 and corn 15.

[0019] According to the preparation method of above-mentioned nutritionally balanced type flour, it comprises the following steps:

[0020] (1) Mung beans, barley rice, potatoes, sorghum, wheat, rice, millet, glutinous rice, red beans, large yellow rice, black rice, white kidney beans, peanuts, black beans, black sesame, buckwheat, soybeans and corn Wash and soak in warm water with a water temperature of 40°C; (2) Put the soaked above-mentioned materials into white wine for boiling, and then vacuum freeze-dry; (3) Put the dried materials into the oven Carry out low-temperature bak...

Embodiment 2

[0022] The invention provides a nutritionally balanced flour, which is made of the following raw materials in parts by weight: mung bean 10, barley rice 12, potato 20, sorghum 15, wheat 30, rice 30, millet 15, glutinous rice 35, red bean 15 , Rhubarb rice 20, black rice 15, white kidney beans 5, kidney beans 5, peanuts 10, black beans 2, black sesame 1, buckwheat 20, soybeans 10 and corn 15.

[0023] The preparation method of this embodiment is the same as that of Example 1.

Embodiment 3

[0025] The invention provides a nutritionally balanced flour, which is made of the following raw materials in parts by weight: mung bean 25, barley rice 18, potato 12, sorghum 15, wheat 25, rice 30, millet 15, glutinous rice 30, red bean 15 , Rhubarb rice 15, black rice 12, white kidney beans 5, kidney beans 5, peanuts 6, black beans 2, black sesame 3, buckwheat 25, soybeans 18 and corn 16.

[0026] The preparation method of this embodiment is the same as that of Example 1.

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PUM

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Abstract

The invention provides nutritionally balanced flour and a preparation method thereof. The flour is prepared from the following raw materials by weight: 20 parts of mung bean, 15 parts of myotonin, 15parts of potato, 20 parts of sorghum, 30 parts of wheat, 30 parts of rice, 20 parts of millet, 30 parts of glutinous rice, 15 parts of small red bean, 20 parts of glutinous millet, 10 parts of black rice, 5 parts of white kidney bean, 5 parts of pinto bean, 5 parts of peanut, 6 parts of black bean, 3 parts of black sesame, 25 parts of buckwheat, 15 parts of soybean and 15 parts of corn; The preparation method specifically includes soaking the raw materials in warm water, then drying, grinding and mixing evenly. The nutritionally balanced flour can provide all calories required by the human body daily, and control the addition of cereal grains, so that the nutritional value of the obtained multigrain flour is high and balanced. All the raw materials are non-transgenic, can effectively repair the gastrointestinal function of the human body and help to ensure the normal operation of a digestive system.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to nutritionally balanced flour and a preparation method thereof. Background technique [0002] my country is a big country of food production, and it is also a big country of food consumption. As one of the main types of food, flour is the staple food in most parts of northern my country, and it is also a traditional delicacy loved by the people of our country. The flavors are very different. Flour is a kind of powder made from wheat. Although it can provide most of the calories, it lacks dietary fiber and other nutrients, and cannot fully meet the needs of the human body in terms of nutritional value. It has single nutrition and no health care function. Long-term consumption will cause Affect the gastrointestinal function of the human body and cause malnutrition. [0003] With the improvement of the quality of life in modern society and the popularization of h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L19/12A23L25/00A23L33/00A21D2/36
CPCA21D2/366A23L7/198A23L11/05A23L19/12A23L25/30A23L33/00A23V2002/00A23V2200/32A23V2200/30
Inventor 许培涛
Owner 前郭尔罗斯蒙古族自治县十粮酒业有限公司
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