CN101642241A - Nutritional cooked wheaten food and manufacture method thereof - Google Patents
Nutritional cooked wheaten food and manufacture method thereof Download PDFInfo
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- CN101642241A CN101642241A CN200810138863A CN200810138863A CN101642241A CN 101642241 A CN101642241 A CN 101642241A CN 200810138863 A CN200810138863 A CN 200810138863A CN 200810138863 A CN200810138863 A CN 200810138863A CN 101642241 A CN101642241 A CN 101642241A
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Abstract
The invention relates to the technical field of food manufacture, in particular to a nutritional cooked wheaten food and a manufacture method thereof. The method is characterized by comprising the following steps: evenly stirring proper water with raw materials, such as buckwheat flour, kelp powder, soybean flour, corn flour, powdered milk, yam powder, pumpkin powder, sweet potato powder, isomalto-oligosaccharide powder and the like; and making the mixture into steamed bread, pancakes, bread and other cooked wheaten foods according to conventional methods. The cooked wheaten food has the advantages of accessible raw materials, overall nutrition, good taste and the like, and has the important significance for solving the problem of iodine supplementation in particular to people with iodinedeficiency, and solving the diet problem for people with obesity, diabetes mellitus and other metabolic diseases.
Description
Technical field:
The present invention relates to food processing technology field, a kind of specifically nutrient noodle and processing method thereof.
Background technology:
Wheaten food is the indispensable staple foods of people's breakfast, lunch and dinner, and steamed bun, face cake, bread etc. are again the convenience foods that the northerner likes.The nutritive value of these staple foods and people healthy has inseparable relation, and long-term meals are unbalanced causes multiple disease, thereby people more and more pay attention to the nutritive value of wheaten food.But common wheaten food is made with single wheat flour mostly, and nutritional labeling is few, and sugar content is higher, and many diabetes patients want to eat and dare not eat.In recent years, the wheaten food of the various nutritional labelings of developing on the market of interpolation is still unsatisfactory, microelement deficiencies such as nutritional labeling is few, not comprehensive, iodine, can not be as popular staple food, therefore develop a kind of comprehensive nutrition, can satisfy diabetes patient's demand, also can become the urgent need that popular staple food is people.
Summary of the invention:
Order of the present invention provide a kind of nutritious, mouthfeel good, raw material is easy to get, it is simple to process, help improving diet structure, edible total nutrient noodle and the processing method thereof of diabetic.
The present invention reaches by following measure:
A kind of nutrient noodle and processing method thereof, be by buckwheat, the sea-tangle powder, soy meal, corn flour, milk powder, yam flour, the pumpkin powder, tapioca flour, the isomalto-oligosaccharide powder, yeast etc. are that raw material is formulated, the percentage by weight of its component is: buckwheat 30-50%, sea-tangle powder 5-15%, soy meal 5-20%, corn flour 10-20%, milk powder 1-10%, yam flour 5-15%, pumpkin powder 5-15%, tapioca flour 3-5%, isomalto-oligosaccharide powder 1-5%, yeast 0.5-2%, add an amount of mixing and stirring of water, be made into steamed bun according to a conventional method, the face cake, wheaten food such as bread.
The present invention compared with prior art has the following advantages and good effect:
It is the traditional method of major ingredient that the present invention has inherited with cereal, it is abundant and have a raw material of health care to have added multiple nutrients again, its raw material is easy to get, comprehensive nutrition, features good taste, help improving diet structure, improve people's the general level of the health, can satisfy people's needs, its processing method is simple and convenient, especially solves iodine supplementing problem for Population at risk, solves the meals problem for metabolic diseases such as obesity, diabetes and is significant undoubtedly.
The present invention's science on material composition has been selected sea-tangle, soybean, corn, milk, Chinese yam, pumpkin, pachyrhizus, isomalto-oligosaccharide for use, and it is complemented one another, and strengthens the comprehensive nutrition equilibrium each other.Contain abundant natural trace element in the sea-tangle in the component of the present invention, especially contain a large amount of iodine, can remedy the shortage of trace elements such as iodine in the food of land; Soybean contains rich in protein and fat; Corn can provide a large amount of carbohydrate, crude fibre, B family vitamin, carrotene and heat; The protein of full price can be provided in the milk, and protein mainly is casein, albumin, globulin, lactoprotein etc.; Isomalto-oligosaccharide is rich in the factor that makes human body beneficial bacterium propagation; Raw materials such as the Chinese yam in the component, pumpkin, pachyrhizus can supplement the nutrients and have regulates nutrition and various health-care effect, and can play the effect of regulating the wheaten food mouthfeel again.Therefore, the present invention also has good, the advantages such as comprehensive nutrition is balanced, instant of mouthfeel.
The specific embodiment:
Below in conjunction with example the present invention is further described:
Embodiment 1: take by weighing 45 parts of buckwheats, 5 parts in sea-tangle powder, 10 parts of soy meals, 15 parts of corn flour, 2.5 parts of milk powder, 5 parts of yam flours, 10 parts in pumpkin powder, 5 parts of tapioca flours, 2 parts in isomalto-oligosaccharide powder, 0.5 part in yeast, add an amount of mixing and stirring of water, make the fig steamed bun according to a conventional method.
Embodiment 2: take by weighing 40 parts of buckwheats, 10 parts in sea-tangle powder, 10 parts of soy meals, 15 parts of corn flour, 2.5 parts of milk powder, 5 parts of yam flours, 10 parts in pumpkin powder, 5 parts of tapioca flours, 2 parts in isomalto-oligosaccharide powder, 0.5 part in yeast, add an amount of mixing and stirring of water, make fig face cake according to a conventional method.
Embodiment 3: take by weighing 50 parts of buckwheats, 5 parts in sea-tangle powder, 10 parts of soy meals, 10 parts of corn flour, 2.5 parts of milk powder, 5 parts of yam flours, 10 parts in pumpkin powder, 5 parts of tapioca flours, 2 parts in isomalto-oligosaccharide powder, 0.5 part in yeast, add an amount of mixing and stirring of water, make fig bread according to a conventional method.
Claims (1)
1, a kind of nutrient noodle, by buckwheat, sea-tangle powder, soy meal, corn flour, milk powder, yam flour, pumpkin powder, tapioca flour, isomalto-oligosaccharide powder, yeast etc. is that raw material is formulated, the percentage by weight of its component is: buckwheat 30-50%, sea-tangle powder 5-15%, soy meal 5-20%, corn flour 10-20%, milk powder 1-10%, yam flour 5-15%, pumpkin powder 5-15%, tapioca flour 3-5%, isomalto-oligosaccharide powder 1-5%, yeast 0.5-2%, add an amount of mixing and stirring of water, be made into wheaten food such as steamed bun, face cake, bread according to a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810138863A CN101642241A (en) | 2008-08-07 | 2008-08-07 | Nutritional cooked wheaten food and manufacture method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810138863A CN101642241A (en) | 2008-08-07 | 2008-08-07 | Nutritional cooked wheaten food and manufacture method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101642241A true CN101642241A (en) | 2010-02-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810138863A Pending CN101642241A (en) | 2008-08-07 | 2008-08-07 | Nutritional cooked wheaten food and manufacture method thereof |
Country Status (1)
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| CN (1) | CN101642241A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326734A (en) * | 2011-06-26 | 2012-01-25 | 陆建益 | Waxberry health steamed bun and processing method thereof |
| CN102871048A (en) * | 2012-10-10 | 2013-01-16 | 罗寀宾 | Production method of health preserving Chinese yam noodles |
| CN103815446A (en) * | 2012-11-19 | 2014-05-28 | 威海新异生物科技有限公司 | Production method for boxed laminaria fast food |
| CN104381842A (en) * | 2014-10-31 | 2015-03-04 | 张鹏 | Bone-soup steamed bread |
| CN105211164A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of nutrient health bread |
| CN105767881A (en) * | 2016-03-31 | 2016-07-20 | 山西龙荞生物科技有限公司 | Buckwheat floral leaf powder steamed bun |
-
2008
- 2008-08-07 CN CN200810138863A patent/CN101642241A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326734A (en) * | 2011-06-26 | 2012-01-25 | 陆建益 | Waxberry health steamed bun and processing method thereof |
| CN102326734B (en) * | 2011-06-26 | 2012-11-28 | 陆建益 | Waxberry health steamed bun and processing method thereof |
| CN102871048A (en) * | 2012-10-10 | 2013-01-16 | 罗寀宾 | Production method of health preserving Chinese yam noodles |
| CN103815446A (en) * | 2012-11-19 | 2014-05-28 | 威海新异生物科技有限公司 | Production method for boxed laminaria fast food |
| CN104381842A (en) * | 2014-10-31 | 2015-03-04 | 张鹏 | Bone-soup steamed bread |
| CN105211164A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of nutrient health bread |
| CN105767881A (en) * | 2016-03-31 | 2016-07-20 | 山西龙荞生物科技有限公司 | Buckwheat floral leaf powder steamed bun |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100210 |