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Nutritional flour free of gluten protein

A technology of nutritious flour and gluten protein, applied in the functions of food ingredients, food science, applications, etc., can solve problems such as inedible food, achieve the effects of improving digestive function, broadening cooking quality, maintaining sensory properties and nutritional quality

Inactive Publication Date: 2020-12-22
安徽侯王面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Flour in the traditional sense refers to wheat flour. Wheat flour is a common raw material for flour products. It is of high quality and low price. However, people who are allergic to wheat cannot eat foods containing wheat ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A gluten-free nutritious flour, made of the following ingredients in parts by weight: 47 parts of potatoes, 5.0 parts of buckwheat, 4.2 parts of quinoa, 0.5 parts of dried white fungus, 0.3 parts of iron stick yam, 0.2 parts of papaya, tender pumpkin 0.1 parts of leaves;

[0015] The preparation process comprises the following steps:

[0016] (1) After cleaning buckwheat and quinoa, put them in an oven at 80°C to dry for 17 hours, and then put them into an extruder at an extrusion temperature of 120°C to obtain puffed fine powder; after cleaning the dried white fungus, Soak in brine with a mass concentration of 0.18% for 2 hours, the mass ratio of solid to liquid is 1:15.0, and the soaking temperature is 28°C. Drain the water after soaking, and freeze at minus 20°C together with the cleaned pumpkin leaves Dry for 10 hours, grind into powder after drying, mix with puffed fine powder, sterilize with ultraviolet light, and refrigerate at 4°C for later use;

[0017] (2) P...

Embodiment 2

[0023] A gluten-free nutritious flour, made of the following ingredients in parts by weight: 51 parts of potatoes, 5.3 parts of buckwheat, 4.5 parts of quinoa, 0.6 parts of dried tremella, 0.4 parts of iron stick yam, 0.3 parts of papaya, tender pumpkin 0.15 parts of leaves;

[0024] The preparation process comprises the following steps:

[0025] (1) Clean buckwheat and quinoa, dry them in an oven at 85°C for 20 hours, and then put them into an extruder at an extrusion temperature of 125°C to obtain puffed fine powder; clean the dried white fungus, Soak in brine with a mass concentration of 0.19% for 2.5 hours, the mass ratio of solid to liquid is 1:15.2, and the soaking temperature is 29°C. Drain the water after soaking, and freeze at minus 20°C together with the cleaned pumpkin leaves Dried for 11 hours, ground into powder after drying, mixed with puffed fine powder, sterilized by ultraviolet light, refrigerated at 4.5°C for later use;

[0026] (2) Peel the iron stick yam,...

Embodiment 3

[0032] A gluten-free nutritious flour, made of the following ingredients in parts by weight: 55 parts of potatoes, 5.5 parts of buckwheat, 4.8 parts of quinoa, 0.8 parts of dried white fungus, 0.5 parts of iron stick yam, 0.5 parts of papaya, tender pumpkin 0.2 parts of leaves;

[0033] The preparation process comprises the following steps:

[0034] (1) After cleaning buckwheat and quinoa, put them in an oven at 90°C to dry for 23 hours, and then put them into an extruder at an extrusion temperature of 130°C to obtain puffed fine powder; after cleaning the dried white fungus, Soak in 0.20% salt water for 3 hours, the mass ratio of solid to liquid is 1:15.4, and the soaking temperature is 30°C. Drain the water after soaking, and freeze at minus 20°C together with the cleaned pumpkin leaves Dried for 12 hours, ground into powder after drying, mixed with puffed fine powder, sterilized by ultraviolet light, refrigerated at 5°C for later use;

[0035] (2) Peel the iron stick yam,...

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Abstract

The invention relates to the technical field of modern agricultural and sideline product processing, and discloses nutritional flour free of gluten protein. The nutritional flour takes potatoes as a main raw material, improves the processability and nutritional value of the flour through auxiliary raw materials, and can promote the improvement of the taste quality of flour products. In the processing process, low-temperature physical operation is fully utilized, raw material texture and molecules influencing the flavor are not greatly influenced, the original sensory properties and nutritionalquality of the raw materials are maintained, the processing efficiency is high, and energy is saved. The processed and prepared flour solves the technical problems that potato powder is prone to breaking, difficult to ferment, prone to losing and the like when being used for preparing the flour products. The prepared flour has good processing characteristics, the cooking quality of the flour products with potatoes as the main material is broadened, rich dietary fibers and plant polyphenol can remove reactive oxygen free radicals, a digestive function of stomach and intestine can be promoted and improved, the content of total flavonoids, total anthocyanin and linoleic acid is high, and the nutritional value is high.

Description

technical field [0001] The invention belongs to the technical field of modern agricultural and sideline products processing, and in particular relates to a gluten-free nutritional flour. Background technique [0002] Flour in the traditional sense refers to wheat flour. Wheat flour is a common raw material for flour products. It is of high quality and low price. However, people who are allergic to wheat cannot eat foods containing wheat ingredients. In fact, this group of people is the one who needs to control the intake of gluten protein, and strictly avoid all wheat flour and foods made with wheat flour. Whether it is whole wheat flour or refined white flour, stay away from it. [0003] Potatoes, belonging to the family Solanaceae, are annual herbaceous plants with edible tubers. They are the fourth most important food crop in the world, second only to wheat, rice and corn. Potatoes are also known as yam eggs, yams, yams, yam heads, fragrant yams, yams, yams, yams, groun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/15A23L19/10A23L7/10A23L31/00A23L19/00A23L7/109
CPCA23V2002/00A23L7/10A23L7/109A23L19/01A23L19/10A23L19/15A23L31/00A23V2200/32A23V2200/30
Inventor 侯立秋徐松侯立国
Owner 安徽侯王面业有限公司
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