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Broad bean nutritions powder and its producing method

A technology of nutritional powder and broad bean powder, which is applied in the field of nutritious food, can solve problems such as nutritional deficiencies, difficulty in nutritional comprehensiveness, etc., and achieve the effects of simple production methods, high biological potency, and reasonable proportions

Inactive Publication Date: 2003-06-25
吴春芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Broad beans, soybeans, buckwheat, rice, corn, and wheat each have their own nutritional value, but they also have their own nutritional deficiencies. The existing legumes and cereals are generally difficult to achieve comprehensive nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Peel the broad beans of 50% by weight and the soybeans of 10% by weight, add salt water to soak, the concentration of salt water is 1-5% (can be 1%, 2%, 3%, 4%, 5%), The soaking time is 1 to 24 hours (can be 1, 5, 10, 16, 20, 24 hours), and then ground into powder with water;

[0037] 2. the paddy rice of 10% weight portion, the corn of 5% weight portion, the wheat of 5% weight portion are dehulled, add caustic soda water and soak, the concentration of caustic soda water is 1~5% (can be 1%, 2%, 3% %, 4%, 5%), the soaking time is 1 to 24 hours (can be 1, 5, 10, 16, 20, 24 hours), and it is ground into powder with water;

[0038] ③ 20% by weight of the buckwheat is peeled and ground into powder;

[0039] ④ Dry and mix the water-milled powder obtained through steps ①, ②, and ③ to obtain the product with the above-mentioned component ratio.

Embodiment 2

[0041] The weight proportion of each component is:

[0042] Broad bean 40%, soybean 15%, paddy rice 15%, corn 10%, wheat 10%, buckwheat 10%, all the other are with embodiment 1.

Embodiment 3

[0044] The weight proportion of each component is:

[0045] Broad bean 30%, soybean 25%, paddy rice 23%, corn 19%, buckwheat 3%, all the other are the same as embodiment 1.

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PUM

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Abstract

The present invention relates to nutritious broad bean powder and its production process. The product contains: broad bean powder 30-50 wt%, soybean powder 5-25 wt%, buckwheat powder 3-20 wt%, rice powder 0-25 wt%, corn powder 0-20 wt% and wheat flour 0-20 wt%. The production process includes milling, stoving, mixing and other steps. The product has comprehensive and rich nutritious components, high biological potency and unique flavor.

Description

Technical field: [0001] The invention relates to a nutritious food. Background technique: [0002] Broad beans, soybeans, buckwheat, rice, corn, and wheat each have their different nutritional values, but they also each have their nutritional deficiencies. The existing legumes and cereals nutritional products are generally difficult to achieve comprehensive nutrition. Invention content: [0003] The object of the present invention is to provide a nutritious broad bean nutritional powder with high biological potency and a production method thereof. [0004] Technical solution of the present invention is: [0005] A broad bean nutrition powder is characterized in that it contains the following components by weight: [0006] Broad bean powder 30~50% [0007] Soy flour 5~25% [0008] Buckwheat flour 3~20% [0009] Rice powder 0~25% [0010] Corn flour 0~20% [0011] Wheat flour 0-20%. [0012] The broad bean nutritional powder contains the following components by weigh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/358A23L7/10
Inventor 吴春芳石明亮
Owner 吴春芳
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