CN100998346A - Nutrition flour contg. grain - Google Patents
Nutrition flour contg. grain Download PDFInfo
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- CN100998346A CN100998346A CNA2006101053590A CN200610105359A CN100998346A CN 100998346 A CN100998346 A CN 100998346A CN A2006101053590 A CNA2006101053590 A CN A2006101053590A CN 200610105359 A CN200610105359 A CN 200610105359A CN 100998346 A CN100998346 A CN 100998346A
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Abstract
A nutritive flour for preventing the anemia, anorexia, chondropathy, etc of baby, relaxing the senile anemia, arteriosclerosis, cardiovascular and cerebrovascular diseases, diabetes, hyperlipemia, hypertension, etc, and taking care of health is prepared from wheat flour, barley flour, buckwheat flour, soybean protein powder, peanut dreg powder, corn flour and naked oats powder.
Description
Technical field
The invention belongs to food processing field, relate to a kind of flour, particularly a kind of wheat grain whole wheat and processing method thereof.
Technical background
Emphasize once more according to central authorities during the strategic decision of " adjusting national eating patterns should be a fundamental state policy " that " 13 is big " proposes and seven National People's Congress of the Party Central Committee, in conjunction with the specific national conditions of China according to the Party Central Committee emphasize " to the objectives of the Chinese people foodstuff for the people thing consumption beginning of this century should be the whole nation per capita food supply every day heat summation reach the 2400-2700 kilocalorie; Protein reaches the 73-77 gram, and wherein animal protein accounts for 22 parts; Fat reaches the 56-62 gram, wherein animal protein accounts for 50 parts " and in March, 2006 public's nutrition improvement be included into national Eleventh Five-Year Plan outline, the national food industry Eleventh Five-Year Plan development outline of October issue is classified fortified flour as clearly again and is given priority to direction and goal.In practicable national food industry Eleventh Five-Year Plan development outline " reinforcement of the development food " meeting of holding November 28, the public answers nutrition and centre of development (PNPC) to propose Chinese flour nutrition intensifying development strategy, in 5 years from now on, progressively improve the construction of Chinese fortified flour production, distribution, circulation, consumption and supervisory system, in the time of 2010, put teeth in flour enrichment in China, lack situation to improve Chinese public's micronutrient element.
But, through a large amount of investigation and analysis research, the subject matter of China's diet structure existence at present is that proteinaceous nutrient is relatively poor, and therefore the daily intaking amount of animal protein will change the just essential development livestock breeding industry of this situation well below the average level in Asia per capita.But according to relevant expert research, obtain 1 kilogram of animal protein, must drop into 4 kilograms of vegetable proteins and make feed, be equivalent to drop into the grain about 50 kilograms, and a large amount of energy and investment back.And China has a large population, and it is few to plough, to this century the per-capita share of grain also can only be in the level about 400 kilograms, it is limited that the feed of development livestock breeding industry can be provided, and can not drop into the proportion that more grain transforms the animal protein in the increase eating patterns.The eating patterns of China mainly are in a quite long period, will be based on cereal foods, cereal is the chief component of China's meals always since ancient times, it is national nutrition foundation, although the development of instant food is better very fast in recent years, but its nutrition is single, protein content and trace element are lower, so China both urban and rural residents ubiquity deficiency disease and the unbalanced situation of nutrition, modern people still are that the artificial form to eat health products, nutritional supplement, medicine is regulated and additional albumen egg and trace element.
According to investigations, the protein that China's Cereals group food is provided occupies meals total heat energy and gross protein 70 parts and 65 parts respectively, and rice wherein, the heat energy that the flour staple food is provided has accounted for major part wherein again, so by the fortification means improve flour protein quality and tire, this is to changing China people's meals quality, and the general level of the health that improves the whole nation all will play important role.
Summary of the invention
Purpose of the present invention just provide a kind of natural, green, contain high protein and 8 kinds of vitamin and 18 seed amino acids, comprise 8 seed amino acids of needed by human, and the wheat grain whole wheat of the necessary trace element of 9 kinds of human bodies.
Realize that foregoing invention purpose technical scheme is, a kind of wheat grain whole wheat, it is made up of following substances in percentage by weight: 45～60 parts of wheat flours, 3～15 parts in barley flour, 5～35 parts of Buckwheat flours, 3～10 parts in soybean protein flour, 2～10 parts in peanut dregs flour, 4～10 parts of corn flours, 2～10 parts in naked oats flour, 0.01～0.3 part of compound riboflavin, 0.01～0.4 part of lysine.
Preferential prescription of the present invention: the consumption of each raw flour is 50～60 parts of wheat flours, 5～10 parts in barley flour, 10～30 parts of Buckwheat flours, 5～8 parts in soybean protein flour, 4～8 parts in peanut dregs flour, 5～8 parts of corn flours, 4～8 parts in naked oats flour, 0.09～0.2 part of compound riboflavin, 0.1～0.3 part of lysine.
Compound riboflavin is to be prepared from by solid fermentation on fresh soybean residue and wheat bran according to covering bacterium in the wheat grain whole wheat of the present invention.
Compound riboflavin quality of item index: actual measurement contains VB
2＞3mg/ gram.
Another object of the present invention provides the processing method of wheat grain whole wheat, comprises following operating procedure:
1) it is standby to take by weighing wheat flour, barley flour, Buckwheat flour, soybean protein flour, peanut dregs flour, corn flour, naked oats flour, compound riboflavin part, lysine in proportion;
2) wheat flour, barley flour, Buckwheat flour, soybean protein flour, peanut dregs flour, corn flour, the naked oats flour of described weight are poured in the mixer and stirred;
3) again the compound riboflavin of described weight is deployed into 6.7% the aqueous solution and joins step 2) stir once more in the described mixer, promptly get product of the present invention.
Select for use Buckwheat flour to be among the present invention because it has than the abundantest characteristic of nutrition in other grain, its proteinaceous nutrient is tired index up to 80-92 (wheat 59, rice are 70).Institute is fat to be undersaturated oleic acid and linoleic acid.10 various trace elements such as calcium, phosphorus, iron all are higher than other grain.Particularly wherein contained " rutin element " has certain prevention and dietary function to hypertension, high fat of blood, diabetes etc.
Select to add soybean protein flour among the present invention and solve flour protein content problem, add the soybean protein flour of 3-10 part in the wheat flour in proportion, its main benefit is: first can satisfy the requirement of human body to protein substantially, improves the biological value of food; Second flour produced makes that noodles are anti-to be boiled, and no gelatinization phenomenon and volume and weight are than 1 part of long patent flour increase; The 3rd yield rate height, gloss appearance is good, taste lubrication is flexible, eat agreeable to the taste, fragrant feel have a kind of special flavour.
On this basis, the inventor has taked to extract the way that adds from peanut dregs flour to the needed by human body magnesium elements, efficiently solves the present situation of magnesium elements insufficiency of intake in the national diet structure of China.Show according to development test, peanut is a kind of antisenility cistanche food, it contains about 50 parts in fat, about 30 parts in protein, and contain the unrighted acid that the linoleic acid of abundant vitamin E and it institute in fatty, tetraenoic acid etc. reach needed by human in other various nutrient elements, particularly peanut.These compositions have and prevent atherosclerotic effect significantly, and generation that can angiocardiopathy preventing all has certain physiology and pharmacological function to human body.
The inventor considers that human body is to vitamin, glucose and other micro-demand, add a certain amount of corn flour, the proportioning of playing and regulate the bodily fuctions, strengthening nutrition is more effective to have solved micro-problem in the whole wheat, makes product of the present invention more rationally effectively.
This invention is on the basis that makes full use of wheat grain nutrition, and deeper research and development application complexin goods and 8 kinds of making are little gives birth to plain and 18 seed amino acids, comprises 8 seed amino acids of needed by human, and 9 kinds of trace elements that human body is necessary.Be a kind of artificial incomparable natural nutrition source, China people VB
2Intake will reach the complexin nutrient source of its needed by human less than 60 parts for this reason, and the inventor adds 1～10 gram compound riboflavin by 1000 grams in " wheat grain natural nutrition flour ", can replenish human body VB
2The deficiency of intake, per 1000 gram flour add 10～20 grams, effective to esophagitis and chronic gastritis, find in the research that in addition edible 2-3 two nutrition complexin flour of per day for adults and vermicelli food are after 10-15 days, abdomen rises to having, secret anguish, belch remission or disappearance, efficiently reach 100%, the check of edible test gastroscope confirmed all has the improvement of different Cheng Du stable to atrophic gastritis through 6 months, and the former rehabilitation of pain obtains practical function after 10 months.Caused the famous tumour expert Shen Qiong of Henan Medical Univ. professor in this invention research process through China; continuous 8 years with compound riboflavin to the Lin County cancer of the esophagus before the hyperplasia crowd carry out nutritional intervention; confirm that compound riboflavin has curative effect preferably to esophagus epithelial cell severe hyperplasia pathology; Beijing 303 hospitals; Friendship Hospital successfully uses this plain treatment to mend atrophic gastritis; epithelial cell there is protective effect, can increases, reduce the generation of cancer resistance carcinogenic and the cancer factor.This shows this complexin flavine research and development the natural flour of wheat grain in use.Physiology adjusting to people's health has certain dietary function.
After this project invention technological achievement The experimental results showed " wheat grain natural nutrition flour " protein optimization, per 1000 gram flour can increase the high-quality protein gram relatively, can improve 2.3 times of its biological values, and every absolute value is near casein numerical value.This shows eating patterns based on cereal, in case accounting for human body takes in the flour nutrition balance of about 68 parts of total proteins every day and is improved and improves, the flour protein quality will be near the animal protein level, thereby further improve albumen quality in China's meals, add the additional absorption of nutrient in other food, the nutrition balance of whole meals will increase substantially, and China's diet structure more is tending towards rationally effectively.
The inventor shows through a large amount of investigations and result of study under study for action, after the rice and flour protein optimization, per 1000 gram flour can increase the good protein gram relatively, calculate with the whole nation 6,000 ten thousand tons of commodity flour of annual production, then can increase high-quality protein the whole year more than 28.8 ten thousand tons, be equivalent to be used for transformed animal albumen, can be country every year and save food 1,140 ten thousand tons for country has saved 115.2 ten thousand tons vegetable protein.At present there is above big-and-middle-sized rice and flour processing enterprise of ten thousand families in China, if practice this invention technological achievement, carries out the product processing of rice, flour nutrition balance, will produce very big practical function, is big to the contribution of country.
The whole wheat of the present invention's development, be with World Health Organization's suggestion and various nutrition supply amount standard and the intake standard of (WRO) recommending, and the human body meal service every day amount that Chinese Soclety of Nutrition is recommended is with reference to the new product of researching and developing, the appearance of this product has not only been opened up the new world for flour production, mainly be for people have removed in the past food collocation numerous and diverse when absorbing nourishment from, reach the purpose of the nutrient balance of most convenient.For having laid a good foundation of prevention trophic disturbance and multiple disease, long-term edible this flour, can effectively prevent and treat infant's anaemia, apocleisis, cartilage, iron deficiency, the generation of multiple disease such as calcium deficiency, can prevent person in middle and old age's property anaemia, artery sclerosis, cardiovascular and cerebrovascular diseases, diabetes, high fat of blood, hypertension, diseases such as immunologic function decline, simultaneously all right brain tonic, strengthen memory, especially to after being ill recovery, the puerpera, the elderly and baby are more suitable, be to collect dietotherapy at present, diseases prevention, health, in the first-selected new product of one, be a kind ofly to replenish human nutrition and reach dietotherapy than the medicine supply reliable and practical effective aim of science more with food.
Specific embodiment
The specific embodiment that provides below by the inventor further specifies the present invention:
Embodiment 1
Wheat flour 45kg, barley flour 12kg, Buckwheat flour 30kg, soybean protein flour 7kg, peanut dregs flour 4kg, corn flour 6kg, naked oats flour 8kg, lysine 0.01kg are poured in the mixer and stir; Again compound riboflavin 0.01kg is deployed into 6.7% the aqueous solution and joins in the mixer and stir once more, promptly get product of the present invention.
Embodiment 2
Wheat flour 50kg, barley flour 10kg, Buckwheat flour 20kg, soybean protein flour 5kg, peanut dregs flour 7kg, corn flour 5kg, naked oats flour 8kg, lysine 0.2kg.Pour in the mixer and stir; Again compound riboflavin 0.08kg is deployed into 6.7% the aqueous solution and joins in the mixer and stir once more, promptly get product of the present invention.
Embodiment 3
Wheat flour 55kg, barley flour 7kg, Buckwheat flour 20kg, soybean protein flour 5kg, peanut dregs flour 6kg, corn flour 4kg, naked oats flour 5kg, lysine 0.19kg.Pour in the mixer and stir; Again compound riboflavin 0.2kg is deployed into 6.7% the aqueous solution and joins in the mixer and stir once more, promptly get product of the present invention.
Embodiment 4
Wheat flour 60kg, barley flour 5kg, Buckwheat flour 15kg, soybean protein flour 3kg, peanut dregs flour 3kg, corn flour 3kg, naked oats flour 2kg, lysine 0.4kg.Pour in the mixer and stir; Again compound riboflavin 0.01kg is deployed into 6.7% the aqueous solution and joins in the mixer and stir once more, promptly get product of the present invention.
Embodiment 5
Wheat flour 48kg, barley flour 15kg, Buckwheat flour 35kg, soybean protein flour 6kg, peanut dregs flour 5kg, corn flour 5kg, naked oats flour 7kg, lysine 0.4kg.Pour in the mixer and stir; Again compound riboflavin 0.01kg is deployed into 6.7% the aqueous solution and joins in the mixer and stir once more, promptly get product of the present invention.
Embodiment 6
Wheat flour 53kg, barley flour 10kg, Buckwheat flour 25kg, soybean protein flour 10kg, peanut dregs flour 2kg, corn flour 4kg, naked oats flour 10kg, lysine 0.4kg.Pour in the mixer and stir; Again compound riboflavin 0.03kg is deployed into 6.7% the aqueous solution and joins in the mixer and stir once more, promptly get product of the present invention.
Claims (4)
1. wheat grain whole wheat, it is characterized in that: the raw flour by following weight portion is made: 45～60 parts of wheat flours, 3～15 parts in barley flour, support 5～35 parts in wheat flour, 3～10 parts in soybean protein flour, 2～10 parts in peanut dregs flour, 4～10 parts of corn flours, 2～10 parts in naked oats flour, 0.01～0.3 part of compound riboflavin, 0.01～0.4 part of lysine.
2. according to the described wheat grain whole wheat of claim 1, wherein the consumption of each raw flour is 45～60 parts of wheat flours, 5～10 parts in barley flour, 10～30 parts of Buckwheat flours, 5～8 parts in soybean protein flour, 4～8 parts in peanut dregs flour, 5～8 parts of corn flours, 4～8 parts in naked oats flour, 0.09～0.2 part of compound riboflavin, 0.1～0.3 part of lysine.
3. wheat grain whole wheat according to claim 1 and 2 is characterized in that, described compound riboflavin is by being prepared from by solid fermentation on fresh soybean residue and wheat bran according to covering bacterium.
4. prepare the method for claim 1 or 2 described wheat grain whole wheats, it is characterized in that, comprise following operating procedure:
1) it is standby to take by weighing wheat flour, barley flour, Buckwheat flour, soybean protein flour, peanut dregs flour, corn flour, naked oats flour, compound riboflavin, lysine in proportion;
2) wheat flour, barley flour, Buckwheat flour, soybean protein flour, peanut dregs flour, corn flour, the naked oats flour of described weight are poured in the mixer and stirred;
3) again the compound riboflavin of described weight is deployed into 6.7% the aqueous solution and joins step 2) stir once more in the described mixer, promptly get product of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101053590A CN100998346A (en) | 2006-12-29 | 2006-12-29 | Nutrition flour contg. grain |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101053590A CN100998346A (en) | 2006-12-29 | 2006-12-29 | Nutrition flour contg. grain |
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| Publication Number | Publication Date |
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| CN100998346A true CN100998346A (en) | 2007-07-18 |
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| CNA2006101053590A Pending CN100998346A (en) | 2006-12-29 | 2006-12-29 | Nutrition flour contg. grain |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703237B (en) * | 2009-10-28 | 2012-09-05 | 薛玉峰 | Preparation method of grain compound enriched flour |
| CN102696713A (en) * | 2012-05-08 | 2012-10-03 | 王桂琴 | Freeze-dried flour and preparation method thereof |
| CN103037714A (en) * | 2010-06-21 | 2013-04-10 | 雅培制药有限公司 | Early programming of brain function through soy protein feeding |
| CN103519075A (en) * | 2013-10-22 | 2014-01-22 | 殷盛江 | Low-sugar steamed bread and manufacturing method thereof |
| CN103689325A (en) * | 2013-10-22 | 2014-04-02 | 朱金明 | Brewed oat flour and making method thereof |
| CN104222210A (en) * | 2014-09-28 | 2014-12-24 | 济南大学 | Peanut meal and grape skin residue nutrient baked cake and manufacturing method thereof |
-
2006
- 2006-12-29 CN CNA2006101053590A patent/CN100998346A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703237B (en) * | 2009-10-28 | 2012-09-05 | 薛玉峰 | Preparation method of grain compound enriched flour |
| CN103037714A (en) * | 2010-06-21 | 2013-04-10 | 雅培制药有限公司 | Early programming of brain function through soy protein feeding |
| CN102696713A (en) * | 2012-05-08 | 2012-10-03 | 王桂琴 | Freeze-dried flour and preparation method thereof |
| CN102696713B (en) * | 2012-05-08 | 2014-11-26 | 王桂琴 | Freeze-dried flour and preparation method thereof |
| CN103519075A (en) * | 2013-10-22 | 2014-01-22 | 殷盛江 | Low-sugar steamed bread and manufacturing method thereof |
| CN103689325A (en) * | 2013-10-22 | 2014-04-02 | 朱金明 | Brewed oat flour and making method thereof |
| CN103689325B (en) * | 2013-10-22 | 2015-04-15 | 朱金明 | Brewed oat flour and making method thereof |
| CN103519075B (en) * | 2013-10-22 | 2015-09-09 | 潼南县三鑫林业综合开发有限公司 | A kind of low sugar steamed bread of corn and preparation method thereof |
| CN104222210A (en) * | 2014-09-28 | 2014-12-24 | 济南大学 | Peanut meal and grape skin residue nutrient baked cake and manufacturing method thereof |
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Open date: 20070718 |