CN100496257C - Instant flour of multiple nutritive components and its producing method - Google Patents

Instant flour of multiple nutritive components and its producing method Download PDF

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Publication number
CN100496257C
CN100496257C CNB2006100858836A CN200610085883A CN100496257C CN 100496257 C CN100496257 C CN 100496257C CN B2006100858836 A CNB2006100858836 A CN B2006100858836A CN 200610085883 A CN200610085883 A CN 200610085883A CN 100496257 C CN100496257 C CN 100496257C
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CN
China
Prior art keywords
flour
instant
calcium
vegetable juice
milk powder
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CNB2006100858836A
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Chinese (zh)
Other versions
CN1857082A (en
Inventor
潘兴喆
张良夫
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
LIANGFU FLOUR GROUP ANHUI
Original Assignee
LIANGFU FLOUR GROUP ANHUI
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by LIANGFU FLOUR GROUP ANHUI filed Critical LIANGFU FLOUR GROUP ANHUI
Priority to CNB2006100858836A priority Critical patent/CN100496257C/en
Publication of CN1857082A publication Critical patent/CN1857082A/en
Application granted granted Critical
Publication of CN100496257C publication Critical patent/CN100496257C/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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Abstract

The present invention discloses a kind of instant flour of multiple nutritive components and its production process. The instant flour is produced with wheat flour, rice powder, calcium, composite vegetable juice, milk powder and coenzyme Q-10, and through mixing and gelatinization. It has high nutritive value, easy eating and health functions.

Description

Instant flour of a kind of multiple nutritive components and preparation method thereof
Technical field
The invention belongs to a kind of food, specifically is a kind of instant flour with multiple nutrients composition and preparation method thereof.
Background technology
Food on sale on the existing market is a lot, and noodles, bread, steamed stuffed bun, steamed bun, sesame cream etc. are arranged.These food all belong to traditional food, are subjected to liking of people.Noodles need poach, and steamed stuffed bun, steamed bun need boil steaming, and these do not belong to convenient and instant food, and edible occasion is limited.Present instant snack Flour product mainly contains instant noodles, and the instant noodles listing is on sale throughout for many years, though manufacturer often upgrades flavoring, but its mouthfeel allows the people feel to get fed up unavoidably; Moreover instant noodles have passed through friedly, produce and to be unfavorable for healthy chemical substance, and are often edible, are unfavorable for healthyly, can not satisfy the requirement of people to ready-to-eat food safety, health-nutrition.People urgently wish a kind of instant snack needs that can satisfy people, and the while is without fried, and are nutritious and have the new type of safe food of health care.
Summary of the invention
The purpose of this invention is to provide instant flour of a kind of multiple nutritive components and preparation method thereof, in flour, add milk powder, ground rice, calcareous and other nutrition, without fried operation, do not produce harmful substance, various nutrition divide composition because of not passing through high-temperature process in the flour, can keep its original effectiveness, with boiling water wash open promptly look into edible, having the health care effect, is a kind of real natural, green, safety food.
Technical scheme of the present invention is as follows:
A kind of instant flour of multiple nutritive components is characterized in that the weight proportion of its constitutive material is:
Flour 60-65
Ground rice 28-32
Calcium (can be commercially available calcium tablet) 0.2-0.4
Compound vegetable juice (with the vegetables dry weight basis) 2-5
Milk powder 2-3
Coenzyme q-10 0.03-0.05.
Described instant flour is characterized in that the weight proportion of described raw material is:
Flour 60
Ground rice 35
Calcium 0.3
Compound vegetable juice (with the vegetables dry weight basis) 4
Milk powder 3
Coenzyme q-10 0.04.
The preparation method of described instant flour is characterized in that may further comprise the steps:
(1), flour, ground rice, calcium, compound vegetable juice, milk powder, coenzyme q-10 are mixed,
(2), add water and be made into the powder emulsus,
(3), gelatinization,
(4), separate tiling, drying
(5), pulverize, screening,
(6), metering packing.
Described milk powder is meant general commercially available milk powder, and compound vegetable juice is meant general edible vegetables, fruit after cleaning, and the juice that squeezes calculates the amount that wherein adds with the weight of cleaning back vegetables or fruit in the present invention.Described calcium is selected tricalcium phosphate, Dicalcium Phosphate, calcium sulfate or calcium gluconae for use.
Compare with prior art, the instant flour that the present invention makes has the proportioning science, is of high nutritive value, instant has the health care effect, because flour does not pass through the fried processing that waits, is a kind of food of natural green, long-term edible, be of value to health, have the health care effect.
The specific embodiment
A kind of instant flour of multiple nutritive components, its raw material weight proportioning is (kilogram):
Flour 60
Ground rice 35
Calcium (can be commercially available calcium tablet) 0.3
Compound vegetable juice (with the vegetables dry weight basis) 4 (celery, tomato mixed juice)
Milk powder 3
Coenzyme q-10 0.04.
Preparation method:
(1), flour, ground rice, calcium, compound vegetable juice, milk powder mixing, coenzyme q-10 are mixed
(2), add water and be made into the powder emulsus,
(3), gelatinization,
(4), separate tiling, drying
(5), pulverize, screening,
(6), metering packing.

Claims (1)

1, a kind of preparation method of instant flour of multiple nutritive components is characterized in that:
(1), the weight proportion of its constitutive material is:
Flour 60-65
Ground rice 28-32
Calcium 0.2-0.4
Compound vegetable juice 2-5 wherein compound vegetable juice with the vegetables dry weight basis
Milk powder 2-3
Coenzyme q-10 0.03-0.05
(2), comprise following production stage:
(1), flour, ground rice, calcium, compound vegetable juice, milk powder, coenzyme q-10 are mixed,
(2), add water and be made into the powder emulsus,
(3), gelatinization,
(4), separate tiling, drying
(5), pulverize, screening,
(6), metering packing.
CNB2006100858836A 2006-05-25 2006-05-25 Instant flour of multiple nutritive components and its producing method Expired - Fee Related CN100496257C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB2006100858836A CN100496257C (en) 2006-05-25 2006-05-25 Instant flour of multiple nutritive components and its producing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB2006100858836A CN100496257C (en) 2006-05-25 2006-05-25 Instant flour of multiple nutritive components and its producing method

Publications (2)

Publication Number Publication Date
CN1857082A CN1857082A (en) 2006-11-08
CN100496257C true CN100496257C (en) 2009-06-10

Family

ID=37296086

Family Applications (1)

Application Number Title Priority Date Filing Date
CNB2006100858836A Expired - Fee Related CN100496257C (en) 2006-05-25 2006-05-25 Instant flour of multiple nutritive components and its producing method

Country Status (1)

Country Link
CN (1) CN100496257C (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187288A (en) * 2014-07-18 2014-12-10 安徽省一诚食品有限公司 Flour capable of being brewed and eaten directly and preparing method thereof
CN106261486A (en) * 2016-07-28 2017-01-04 柳州中品科技有限公司 A kind of low glycolipid lung heat clearing health care can rush food flour and preparation method thereof
CN107041530A (en) * 2017-06-16 2017-08-15 古浪伊禧堂伟业生物科技有限公司 A kind of preparation method of purple potato salad powder
CN107373361A (en) * 2017-07-19 2017-11-24 滁州润泰清真食品有限公司 A kind of instant flour of multiple nutritive components and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
类维生素物质——辅酶Q10的研究进展. 张鸿,吴玉荷.国外医学 卫生学分册,第29卷第6期. 2002
类维生素物质——辅酶Q10的研究进展. 张鸿,吴玉荷.国外医学 卫生学分册,第29卷第6期. 2002 *

Also Published As

Publication number Publication date
CN1857082A (en) 2006-11-08

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Granted publication date: 20090610

Termination date: 20120525