CN100345489C - Multi-grain blended flour containing multiple nutrients - Google Patents
Multi-grain blended flour containing multiple nutrients Download PDFInfo
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- CN100345489C CN100345489C CNB2005100097703A CN200510009770A CN100345489C CN 100345489 C CN100345489 C CN 100345489C CN B2005100097703 A CNB2005100097703 A CN B2005100097703A CN 200510009770 A CN200510009770 A CN 200510009770A CN 100345489 C CN100345489 C CN 100345489C
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Abstract
The present invention discloses multi-grain blended flour containing multiple nutrients, which is composed of wheat flour, corn flour, mung bean flour, millet flour, potato flour, soybean flour, glutinous millet flour and rice flour. The present invention has the preparation method that the eight kinds of raw materials are respectively treated through water milling or puffing, pulverized, made into powder through a gross screen, mixed and stirred. The present invention has multiple nutrients, integrates the Chinese nation traditional dietotherapy science, modern nutriology, food technology, etc. into one body and realizes the nutrient and scientific collocation of various coarse cereals. The present invention is a necessary staple food for family life, has good flour processing property and can be made into various common flour foods and cakes. The processed foods have fresh flavor and peculiar mouth feel, integrate color, taste and shape and are new substitutes for the Chinese nation flour foods and cakes. The present invention has the advantage of convenient use and can be made into various flour foods and cakes to meet the eating needs of modern people.
Description
Affiliated technical field
The present invention relates to a kind of coarse cereals flour mixed with adulterants that contains multiple nutritional components, the invention still further relates to a kind of preparation method of this flour mixed with adulterants simultaneously, belong to the flour manufacture technology field.
Background technology
We are based on the cereal wheaten food Chinese nation's successive dynasties, and this is that people's for thousands of years habits and customs are formed.Along with increasing substantially of national economy level, the edible more and more polished rice fine flour of people, national habit thinks that this is the staple food embodiment of fairly comfortable life, also usually as pride, actually this is not so, various diseases patients such as national in recent years high fat of blood, coronary heart disease, hypertension, artery sclerosis, breast cancer, the carcinoma of the rectum, obesity increase, and the medical expert points out this and throughout the year edible polished rice fine flour that certain relation is arranged, thereby promotion is eaten slightly more, coarse cereals help to prevent the generation of above-mentioned disease.The thick coarse cereals of many foods become diet fashion, there are a lot of new technologies to come out now, as being pulverized the back, mixes the whole grain of several coarse cereals, be used to cook congee, or be ground into powder, dashing paste for the people drinks, these bring some convenient to people, but eating method is also very single, can not adapt to the habits and customs that Chinese mostly like the multiple way of wheaten food far away, Zhong Guo wheaten food great variety of goods for thousands of years, style is of a great variety, can process numerous food as steamed bun with face, steamed twisted roll, steamed sponge cake, leavened pancake, burn, deep-fried twisted dough sticks, oil cake, single cake, noodles, the face chess piece, steamed stuffed bun, dumpling etc.., also do not find as yet at present by retrieval a kind of can be in order to process multiple wheaten food, the coarse cereals flour mixed with adulterants of millet cake.
Summary of the invention
The object of the present invention is to provide a kind of coarse cereals flour mixed with adulterants that contains multiple nutritional components, it can not only realize multiple coarse cereals nutrition composition science collocation, have multiple nutritional components, but also possesses good processing characteristics, be used for making multiple common wheaten food as steamed bun, steamed twisted roll, steamed sponge cake, leavened pancake, baked wheaten cake, deep-fried twisted dough sticks, oil cake, single cake, noodles, face chess piece, steamed stuffed bun, dumpling, vermicelli, dough sheet, zygote etc.. can be used for making yeast fermentation wheaten food and azymous wheaten food in a word, adapt to the crowd of various tastes; Also can make various millet cake as bread, cake, various cakes etc.. no matter make which type of wheaten food, millet cake, its local flavor is pure and fresh, fragrance is peculiar, have a kind of lure into delicate fragrance, increase appetite, popular various flour salable on the alternative market now are a kind of innovations of wheaten food culture fully.Another object of the present invention provides the preparation method of above-mentioned coarse cereals flour mixed with adulterants.
Raw material and weight proportion thereof that the present invention adopts are as follows:
Wheat flour: 18%-42% corn flour: 30%-50%
The little rice and flour of mung bean face: 3%-7%: 6%-10%
The big bean flour of potato face: 3%-5%: 7%-12%
Glutinous millet face: 3%-6% rice flour: 3%-5%
It is the coarse cereals flour mixed with adulterants that above-mentioned eight kinds of flour mix the back, and wherein said glutinous millet is broomcorn millet to be ground peeling become glutinous millet, and the glutinous millet face is that glutinous millet is worn into flour, and the glutinous millet flavor is sweet, flat, cold, strengthening spleen and nourishing stomach; Wheat flour is that wheat is worn into powder, and the wheat flavor is sweet, flat, qi-restoratives decreases, generous stomach, and strong strength has the effect of sealing dysentery; Corn flour is that corn is worn into powder, and the corn flavor is sweet, flat, bowl spares is good for the stomach, dehumidifying diuresis, reducing blood lipid; The mung bean face is that mung bean is worn into powder after expanded, and the mung bean flavor is sweet, cool, clearing heat and detoxicating, clearind deficient heat, the wide intestines of beneficial gas, reducing blood lipid; Little rice and flour are that millet is worn into flour after expanded, and the millet flavor is sweet, become, be slightly cold, and nourish kidney qi, strengthening the spleen and stomach, clearind deficient heat; The potato face is a farina, and the potato flavor is sweet, flat strengthening the spleen and stomach, tonifying lung kidney, beneficial gas in the accent; Rice flour is that rice is worn into powder, and the rice flavor is sweet, cool, clearing heat and detoxicating, the wide intestines of beneficial gas; Big bean flour is to wear into powder behind the soybean puffing, and the soybean flavor is sweet, flat, during invigorating the spleen is wide, moisturizes detumescence.By motherland's medicine principle, food also has the branch of " property ", " flavor " in sum, and the present invention is according to dietary therapy of Chinese medicine principle, and " property ", " flavor " of the coarse cereals food formed have been done rational adjustment and collocation.According to the requirement of modern nutriology, not only protein, fat, carbohydrate three macro-energy component ratios are reasonable and complete in these coarse cereals flour mixed with adulterants, and vitamin, mineral matter are also complete, sufficient.
Below for the nutrient component meter of coarse cereals flour mixed with adulterants of the present invention:
As seen from the above table, nutritional labeling of the present invention is sufficient, especially cellulosic content surpasses other food especially, though because the protein content in the coarse cereals is not very few, mostly be incomplete protein, biological value is imitated not high, absorptivity is very low, and in order to overcome this deficiency, the present invention has used an amount of soy meal and mung bean flour, make in its mixed coarse cereals flour amino acid comparatively complete, improved the absorptivity of vegetable protein.
The present invention has desirable processing characteristics in order to make product, it is processed into meets the numerous food processing request, has the kinds of processes characteristic again, toughness, muscle, shortcake as elasticity, plasticity, ductility, obtaining except that considering in the formula for a product proportioning of above-mentioned all particularity, main is by product of the present invention preparation method and production technology realize.The preparation method of product of the present invention adopts following production technology:
Producing of wheat flour is: wheat → cleaning → immersion → draining → profit water → grinding → drying → pulverizing → mistake sieve sieve is made powder
Producing of corn flour is: corn → cleaning → immersion → draining → profit water → grinding → drying → pulverizing → mistake sieve sieve is made powder
Producing of mung bean face is: mung bean → expanded → pulverizing → mistake sieve sieve is made powder
Producing of little rice and flour is: millet → expanded → pulverizing → mistake sieve sieve is made powder
Producing of potato face is: potato → abrasive dust → remove fiber → separation → drying → pulverizing → mistake sieve sieve to make powder
Big producing of bean flour is: soybean → expanded → pulverizing → mistake sieve sieve is made powder
Producing of glutinous millet face is: milled glutinous broomcorn millet → decortication → glutinous millet → cleaning → immersion → draining → profit water → flour milling → dehydration → drying → pulverizing → mistake sieve sieve is made powder
Producing of rice flour is: rice → cleaning → immersion → draining → profit water → grinding → drying → pulverizing → mistake sieve sieve is made powder
After obtaining flour according to the reparation technology of above-mentioned eight kinds of coarse cereals faces, by the proportion of various flour, mix again, fully stir after the mixing, promptly get the present invention's product.
With mung bean, soybean, the millet of expanding treatment, its purpose is: except that soybean, mung bean take off the raw meat, its fragrance heightens, reduce loss of nutritive components, influence to the product processing characteristics is also quite big, and after expanded, the cereal volume increases several times, the protein denaturation that it is inherent, crosslinked disconnection, the ground rice of wearing into expands, and the dough of making not only has good plasticity, extensibility, and also increase to some extent of elasticity, embody some brand-new processing characteristicies.
The invention has the beneficial effects as follows: product of the present invention is raw material with the various types of grain, the collection multiple nutritional components is all over the body, the local flavor that not only has cooking culture, and possess the daily necessities of the daily staple food of family, can also realize the application products of wheaten food processing, this product tool look, flavor, shape is all over the body, its look is chlorine, tempting concern, and its flavor is a kind of peculiar fragrance, tempting desire food, its shape is very strange, and various appearance are as being made into traditional turriform rice cake with it, steamed sponge cake etc., the present invention is easy to use to can be made into various wheaten food, millet cake is to satisfy modern's dietary requirements.
The specific embodiment
Product of the present invention can adopt following raw material and weight proportion:
Example 1: wheat flour 180kg corn flour 300kg mung bean face 30kg
The big bean flour 70kg of millet face 60kg potato face 30kg
Glutinous millet face 30kg rice flour 30kg
This formulation product can be made into saccharomycete fermentation food.
Example 2: wheat flour 210kg corn flour 350kg mung bean face 36kg
The big bean flour 75kg of millet face 68kg potato face 40kg
Glutinous millet face 36kg rice flour 35kg
This formulation product can be made the food without the saccharomycete fermentation.
Example 3: wheat flour 420kg corn flour 500kg mung bean face 70kg
The big bean flour 120kg of millet face 100kg potato face 50kg
Glutinous millet face 60kg rice flour 50kg
This formulation product can be made dumpling flour, handmade noodle powder and process various millet cake products.
Claims (2)
1, a kind of coarse cereals flour mixed with adulterants that contains multiple nutritional components, it is characterized in that: this flour mixed with adulterants is made up of following raw material and weight portion proportioning:
Wheat flour: 18%-42% corn flour: 30%-50%
The little rice and flour of mung bean face: 3%-7%: 6%-10%
The big bean flour of potato face: 3%-5%: 7%-12%
Glutinous millet face: 3%-6% rice flour: 3%-5%.
2, a kind of preparation method who contains the coarse cereals flour mixed with adulterants of multiple nutritional components according to claim 1 is characterized in that: wheat, corn, glutinous millet, rice through cleaning, immersion, draining, profit water, grind to form face, drying, pulverizing, cross sieve sieve and make powder; Mung bean, millet, soybean are made powder through expanded, pulverizing, mistake sieve sieve; Potato through abrasive dust, remove fiber, separation, drying, pulverizing, cross sieve sieve and make powder; Above-mentioned eight kinds of coarse cereals flours are mixed, make through fully stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100097703A CN100345489C (en) | 2005-02-16 | 2005-02-16 | Multi-grain blended flour containing multiple nutrients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100097703A CN100345489C (en) | 2005-02-16 | 2005-02-16 | Multi-grain blended flour containing multiple nutrients |
Publications (2)
| Publication Number | Publication Date |
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| CN1806562A CN1806562A (en) | 2006-07-26 |
| CN100345489C true CN100345489C (en) | 2007-10-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100097703A Expired - Fee Related CN100345489C (en) | 2005-02-16 | 2005-02-16 | Multi-grain blended flour containing multiple nutrients |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982097A (en) * | 2010-09-17 | 2011-03-02 | 凌仲华 | Mixed grain rice and making method thereof |
| CN102907613A (en) * | 2011-08-03 | 2013-02-06 | 张发平 | Multigrain formulation noodle and preparation method thereof |
| CN102696713B (en) * | 2012-05-08 | 2014-11-26 | 王桂琴 | Freeze-dried flour and preparation method thereof |
| CN102726669A (en) * | 2012-05-30 | 2012-10-17 | 天津市和乐食品有限公司 | Steamed stuffed coarse cereal bun and preparation method thereof |
| CN102835623B (en) * | 2012-09-17 | 2014-08-13 | 哈尔滨天一生态农副产品有限公司 | Sticky steamed bun stuffed with sweetened bean paste and manufacture method of sticky steamed bun stuffed with sweetened bean paste |
| CN103109897B (en) * | 2013-03-04 | 2014-12-03 | 孙国真 | Non-additive leavening bread powder and manufacture method thereof |
| CN103109896B (en) * | 2013-03-04 | 2014-12-03 | 孙国真 | Leavened bread powder without additional reagent and preparing method thereof |
| CN103371307A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山牧牛湖水产品有限公司 | Method for making weight-reducing coarse grain and crab roe steamed stuffed bun |
| CN105192587A (en) * | 2014-06-30 | 2015-12-30 | 雷宗达 | Potato-soybean fermented nutritional food and production method thereof |
| CN104605261A (en) * | 2015-02-28 | 2015-05-13 | 崔子扬 | Nutritional healthy potato steam bun and preparation method thereof |
| CN105918376A (en) * | 2016-06-27 | 2016-09-07 | 吉林农业大学 | Special flour for edible mushroom cake containing corn and five cereals and production method of special flour |
| CN106106616A (en) * | 2016-06-27 | 2016-11-16 | 吉林农业大学 | A kind of Semen Maydis grain rice edible fungi tailored flour for bread and production method thereof |
| CN108294237A (en) * | 2018-03-01 | 2018-07-20 | 郭承义 | It is a kind of to contain the wheaten food for hiding tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62236455A (en) * | 1986-04-08 | 1987-10-16 | Takao Fushimi | Production of noodle aiming at prevention of browning of said noodle produced from grain flour such as wheat flour and barley flour, unpolished rice flour, buckwheat flour or the like as raw material, retention of freshness, improvement in quality or the like |
| JPH01101853A (en) * | 1987-10-15 | 1989-04-19 | Takara Seni Kk | Production of noodle |
| CN1132599A (en) * | 1995-04-03 | 1996-10-09 | 胡春亭 | Prodn process of grains-mixed flour |
| CN1488260A (en) * | 2003-08-22 | 2004-04-14 | 吴铁军 | Special coarse grain mixed flour |
-
2005
- 2005-02-16 CN CNB2005100097703A patent/CN100345489C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62236455A (en) * | 1986-04-08 | 1987-10-16 | Takao Fushimi | Production of noodle aiming at prevention of browning of said noodle produced from grain flour such as wheat flour and barley flour, unpolished rice flour, buckwheat flour or the like as raw material, retention of freshness, improvement in quality or the like |
| JPH01101853A (en) * | 1987-10-15 | 1989-04-19 | Takara Seni Kk | Production of noodle |
| CN1132599A (en) * | 1995-04-03 | 1996-10-09 | 胡春亭 | Prodn process of grains-mixed flour |
| CN1488260A (en) * | 2003-08-22 | 2004-04-14 | 吴铁军 | Special coarse grain mixed flour |
Non-Patent Citations (1)
| Title |
|---|
| 感恩粗杂粮 唐玲光，乳品与人类，第4卷 2002 * |
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| CN1806562A (en) | 2006-07-26 |
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Granted publication date: 20071031 Termination date: 20100216 |