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Formula of nutrition-balanced whole grain flour and preparation method of nutrition-balanced whole grain flour

A nutritionally balanced, whole-grain technology, applied in food science and other directions, can solve problems such as waste, insufficient intake of whole grains, and adverse public health, and achieve the effect of maintaining a healthy weight

Inactive Publication Date: 2022-08-09
齐国强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, more than 80% of the adult residents in my country have insufficient intake of whole grains. The daily intake of whole grains for adult men is 13.9g, and that for women is 14.6g, far below the recommended intake; large consumption of refined grains is not only harmful to public health , but also cause a lot of food loss and waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A nutritionally balanced whole grain flour formula, comprising the following components: 30 parts of corn, 5 parts of rice, 5 parts of glutinous rice, 5 parts of black rice, 5 parts of millet, 5 parts of yellow rice, 5 parts of soybeans, and 5 parts of black beans , 5 parts of mung beans, 5 parts of red beans, 5 parts of peas, 5 parts of wheat, 5 parts of buckwheat, 5 parts of barley, 5 parts of oats, 5 parts of fragrant rice, 5 parts of sorghum, and 5 parts of peanuts.

[0020] A preparation method of nutritionally balanced whole grain flour, comprising at least the following steps:

[0021] (1) Prepare the corresponding materials by weight and clean them;

[0022] (2) low-temperature baking or puffing technology to process the material in step (1);

[0023] (3) the material in step (2) is ground into powdery particles and evenly stirred;

[0024] (4) vacuum-packing the powdery particles in step (3).

Embodiment 2

[0026] A nutritionally balanced whole grain flour formula, comprising the following components: 50 parts of corn, 10 parts of rice, 10 parts of glutinous rice, 10 parts of black rice, 10 parts of millet, 10 parts of yellow rice, 10 parts of soybeans, and 10 parts of black beans , 10 parts of mung beans, 10 parts of red beans, 10 parts of peas, 10 parts of wheat, 10 parts of buckwheat, 10 parts of barley, 10 parts of oats, 10 parts of fragrant rice, 10 parts of sorghum, and 10 parts of peanuts.

[0027] A preparation method of nutritionally balanced whole grain flour, comprising at least the following steps:

[0028] (1) Prepare the corresponding materials by weight and clean them;

[0029] (2) low-temperature baking or puffing technology to process the material in step (1);

[0030] (3) the material in step (2) is ground into powdery particles and evenly stirred;

[0031] (4) vacuum-packing the powdery particles in step (3).

Embodiment 3

[0033] A nutritionally balanced whole grain flour formula, which comprises the following components: 40 parts of corn, 7 parts of rice, 7 parts of glutinous rice, 7 parts of black rice, 7 parts of millet, 7 parts of yellow rice, 7 parts of soybeans, and 7 parts of black beans , 7 parts of mung beans, 7 parts of red beans, 7 parts of peas, 7 parts of wheat, 7 parts of buckwheat, 7 parts of barley, 7 parts of oats, 7 parts of fragrant rice, 7 parts of sorghum, 7 parts of peanuts.

[0034] A preparation method of nutritionally balanced whole grain flour, comprising at least the following steps:

[0035] (1) Prepare the corresponding materials by weight and clean them;

[0036] (2) low-temperature baking or puffing technology to process the material in step (1);

[0037] (3) the material in step (2) is ground into powdery particles and evenly stirred;

[0038] (4) vacuum-packing the powdery particles in step (3).

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PUM

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Abstract

The formula comprises the following components in parts by weight: 30-50 parts of corn, 5-10 parts of rice, 5-10 parts of glutinous rice, 5-10 parts of black rice, 5-10 parts of millet, 5-10 parts of glutinous millet, 5-10 parts of soybeans, 5-10 parts of black beans, 5-10 parts of mung beans, 5-10 parts of red beans, 5-10 parts of peas, 5-10 parts of wheat, 5-10 parts of buckwheat, 5-10 parts of barley, 5-10 parts of oat and 5-10 parts of fragrant rice. , 5-10 parts of sorghum, and 5-10 parts of peanuts. The formula is scientific and reasonable, the preparation process is easy to implement, and the operability is high; the rice is processed from whole grains, retains endosperm, germs, bran and nutritional ingredients of complete grains, is rich in dietary fibers, B vitamins, minerals and plant active substances required by a human body, is rich in nutrition, and does not contain any additive; long-term consumption of the product is beneficial to human health, can maintain healthy body weight, can reduce the risk of diseases of cardiovascular diseases, type 2 diabetes, cancers and intestinal diseases, and can be widely applied to the technical field of food.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a formula of nutritionally balanced whole grain flour and a preparation method thereof. Background technique [0002] Grains are an important basic part of the diet and an important food source of nutrients such as dietary fiber, B vitamins, minerals, etc. According to the survey, the mortality rate of diseases caused by unreasonable diets in China is in the second lowest level in the world. One of the important The reason is that whole grains are eaten too little; the "Dietary Guidelines for Chinese Residents" recommends that the daily diet should be dominated by grains, of which the daily intake of whole grains and mixed beans is 50-150g. However, more than 80% of the adult residents in our country have seriously insufficient intake of whole grains. The daily intake of whole grains for adult men is 13.9g and that for women is 14.6g, which is far lower than the recommended intake. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/165A23L11/00A23L25/00A23L33/00
CPCA23L7/198A23L7/165A23L11/05A23L11/07A23L25/30A23L33/00A23V2002/00A23V2200/326A23V2200/328A23V2200/308A23V2200/32
Inventor 齐国强
Owner 齐国强
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