CN101690559B - Ginkgo buckwheat flour - Google Patents
Ginkgo buckwheat flour Download PDFInfo
- Publication number
- CN101690559B CN101690559B CN2009101911148A CN200910191114A CN101690559B CN 101690559 B CN101690559 B CN 101690559B CN 2009101911148 A CN2009101911148 A CN 2009101911148A CN 200910191114 A CN200910191114 A CN 200910191114A CN 101690559 B CN101690559 B CN 101690559B
- Authority
- CN
- China
- Prior art keywords
- ginkgo
- buckwheat
- flour
- preparation
- buckwheat flour
- 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
Links
Abstract
The invention relates to ginkgo buckwheat flour and a preparation method thereof, which aims at the defect that the prior powdered raw material has impurities and a bad mouth feel, the defect that ginkgo fruits are limited by seasons and have high cost, and the defect that nutrients cannot be fully released or dialyzed. The preparation method comprises the following steps of: filling ginkgo leaf dry powder, rice, biofermentation yeast and softened water into a container, and then stirring, fermenting, standing, filtering, disinfecting and grinding the mixture; stirring a ginkgo fermentation liquor, buckwheat powder, wheat flour and softened water with a flour mixing machine; rolling the mixture on a flour rolling machine; and shelving, drying, cutting and packing the flour. The unique technology ensures over 87.5 percent of the nutrients is kept in the ginkgo fermented liquid and generates various enzymes needed by a human body for promoting intestine and stomach absorption. Ginkgo leaves are rich in nutrients and are matched with various kinds of vegetable and fruit juice according to requirements. The ginkgo buckwheat flour has good diet therapy and medical health care effects on people with clipiovascular diseases, blood circulation diseases and infirm persons who take the ginkgo buckwheat flour for a long time.
Description
Technical field
The present invention relates to a kind of daily bread field, relate in particular to a kind of ginkgo buckwheat flour.
Background technology
Along with living standard improve constantly; People are developed to health care, nutrition, scientific and rational health diet from resolving adequate food and clothing, the diversification of food, and rationally the need of the every day of human body are satisfied in collocation dexterously; In the wheaten food field, left variety of products; " health-care rice flour, rice, face and the compound method thereof " announced like Chinese patent " 200410014085.5 " is with corn, duck wheat, sweet buckwheat, oat, soybean, Chinese sorghum and long-grained nonglutinous rice abrasive dust in proportion, adds pumpkin powder, carrot meal and ginkgo nut powder more in proportion, mixes; Be powdery, or directly process a meter shape, planar.The drawback that its raw material and preparation method are brought has: the one, and it is that all raw materials are processed powdery, has impurity to exist after the mixing inevitably, mouthfeel is poor; Two adopt ginkgo nut, receive season limit and cost high; The 3rd, the nutrition of food can not discharge dialysis fully and come out.
Summary of the invention
The present invention is directed to above-mentioned deficiency, provide that a kind of raw material is sufficient, cost is low, technology is simple, comprehensive nutrition, a kind of ginkgo buckwheat flour of scientific matching.
In order to achieve the above object, the present invention adopts following technical proposal:
A kind of ginkgo buckwheat flour, its prescription comprises the raw material of following ratio of weight and number:
The bent medicine 0.6～0.8 of ginkgo leaf dry powder 20～30 rice 50～100 biofermentations
Buckwheat 10～20 wheat flours 80～100 demineralized waters 200～350
For better effect: a kind of ginkgo buckwheat flour, form by the raw material of following ratio of weight and number:
The bent medicine 0.6～0.8 of ginkgo leaf dry powder 20～30 rice 50～100 biofermentations
Buckwheat 10～15 wheat flours 85～90 demineralized waters 200～300 Juices 20～50
A kind of preparation method of ginkgo buckwheat flour is by following order:
A, ginkgo fermented liquid: take by weighing ginkgo dry powder, rice, the bent medicine of biofermentation, demineralized water according to quantity, contain in container and stir, ferment, leave standstill, filter, sterilization, subsequent use;
B, take by weighing the ginkgo fermented liquid of buckwheat, wheat flour, demineralized water and a step by ratio of weight and the number of copies, stir with dough mixing machine, last noodle rolling machine rolls face, puts on the shelf, oven dry, and tangent plane is packed.
In the b step, can also add Juice by ratio of weight and the number of copies.
The fermentation temperature of a step is controlled at 25～35 ℃.
The a step is extracted in the ginkgo fermented liquid, raw material in container, stir 10～20 times, fermented, leave standstill 3～10 days, be heated to the sterilization in 20～40 minutes of 50～90 ℃ of constant temperature after the filtration, it is subsequent use to be cooled to room temperature rapidly.
The a step is extracted in the ginkgo fermented liquid, and raw material is contained in container and stirred, ferments, leaves standstill, filter, and sterilization, levigate subsequent use.
It is levigate, and instrument adopts colloid mill.
Ginkgo leaf: its nutrition abundant even surpassed ginkgo nut; Report both domestic and external is also a lot of; Except that containing flavone compound, terpene lactones main pharmacodynamics compositions such as (ginkgolides and Bilobalides), also contain more than 160 kind of compositions such as polyisoamylene alcohol, phenols, acids, steroid class, carbohydrate, leaf wax in the ginkgo leaf.Wherein the flavonoids active material just has 35 kinds of chemical compositions in the ginkgo leaf, and except the ginnol known the sixth of the twelve Earthly Branches morning, shikimic acid, sitosterol, known have 5 kinds of ginkgolides, i.e. an A in the ginkgo; B, C, M; J, wherein ginkgo ester B is the anti-factor of tangerine of platelet activating factor, for nature only has; To human blood tubing disease, excellent curative is arranged, the most international the world of medicine payes attention to.In asthma of medical extract of ginkgo biloba for treating and allergic reaction, ginkgolides is the main pharmacodynamics composition.Ginkgolides is the diterpene vinyl derivative, also contains Bilobalide in the leaf, is a kind of sesquiterpenoids. main effect is treatment neuropathy, myelopathy and an encephalopathic, like senile dementia etc.The flavonoids element is the important component in the leaf, and the flavonoids element comprises biflavone, glycosides displayed, catechuic acid, epicatechin, preceding delphinidin etc.; Song Yongfang lixiviate in the CE of ginkgo leaf goes out 4 kinds of biflavone elements, i.e. Ah manys' flavine, ginkgetin, isoginkgetin and bilobetin.The yellow win of Ah Duo is the main body composition wherein, and proved that these 4 kinds two yellow rank of nobility class materials are the highest with autumn leaves content, can reach 17.2mg/g, and the Frenchman proposes arnentoflavone from leaf.Also contain multiple glycosides displayed in the ginkgo leaf; Mainly be quercetin glucoside, different quercetin glucoside, the luxuriant and rich with fragrance alcohol of bank-3-rhamnoside, luteolin glucoside, sitosterol two, silver-colored distant and out of sight grape glucoside etc.; From the ginkgo greenery, extract, have hemangiectasis and the effect of removing spasm, treatment cardiovascular and cerebrovascular disease.The polyisoprene alcohol of long-chain has the effect antitumor and differentiation of promotion hematopoietic cell proliferation in the ginkgo leaf.Tianjin City Infectious Hospital's clinical testing proves that ginkgo biloba p.e has the little blood vessel of expansion liver, improves the effect of organizing the emblem circulation.Ginkgo grape glucoside has protective effect to human body, and the PCA polyphenol has anti-radical action.Free radical destroys the cell membrane of human body, forms aged pigment, destroys protein structure, makes enzyme deactivation, destroys hormone, causes dna mutation, and the infringement immune system causes biological decay, quickens dead.Ginkgo biloba p.e can be removed the free radical in the human body, also just plays anti-ageing and effect that promote longevity.Ginkgo leaf has caused the great attention of the world of medicine, chemical boundary and plant educational circles in the world as pharmaceutical raw material,
Ginkgo leaf is big with respect to ginkgo nut output, and growth period is long, and value is high, and cost is low, and the present invention is applied to once pioneering and inventing of field of food with this.
Buckwheat: the general equal edible of crowd, more suitable for the diabetes patient; 1, contain abundant lysine composition in the protein, trace element such as iron, manganese, zinc is abundanter than general cereal, and contains and enrich dietary fiber, is general 10 times of refining rice, so buckwheat has good nutrition health-care functions;
2. buckwheat contains abundant vitamin E and soluble dietary fiber, also contains nicotinic acid and rutin (rutin) simultaneously, and rutin has the effect that reduces human body blood fat and cholesterol, softening blood vessel, vision protection and prevention of brain angiorrbagia;
3. the nicotinic acid composition that contains of buckwheat can promote the metabolism of body, strengthens detoxification ability, also has little blood vessel of expansion and the effect that reduces blood cholesterol levels;
4. buckwheat contains abundant magnesium, can promote human fiber's protein dissolution, distends the blood vessels, and suppresses the formation of sludged blood, has the effect of embolism resistance, also helps reducing serum cholesterol;
5. the effect that also has antibiotic, anti-inflammatory, cough-relieving, relieving asthma, eliminate the phlegm of some flavone component in the buckwheat, therefore, buckwheat also has the laudatory title of " anti-inflammatory grain ", and these compositions also have the effect that reduces blood sugar in addition.
Wheat flour: be rich in mineral matters such as protein, carbohydrate, vitamin and calcium, iron, phosphorus, potassium, magnesium, the effect that has relieving mental strain and strengthening the kidney, the thick intestines of invigorating the spleen, heat extraction to quench the thirst.Common people are edible all, and the food fanatics is edibility especially.The wheat flavor is sweet, cool in nature, goes into the heart, spleen, kidney channel; Nourish heart, kidney-nourishing, heat extraction quenches the thirst; Cure mainly hysteria, dysphoria with smothery sensation, quench one's thirst, let out dysentery, carbuncle is swollen, traumatism and bleeding and scald etc.
Rice: nutritious, as in every hectogram polished rice, contain protein (protein food) 6.7 grams, fat 0.9 gram; Carbohydrate 77.6 grams, crude fibre 0.3 gram, 7 milligrams of calcium (calcium food), 136 milligrams in phosphorus; 2.3 milligrams of iron (iron food), 0.16 milligram of vitamin B1,0.05 milligram of vitamin (vitamin food) B2,125 milligrams of 1 milligram in nicotinic acid and methionine; 394 milligrams of valines, 610 milligrams of leucines, 251 milligrams of isoleucines, 280 milligrams of threonines; 94 milligrams of phenylalanine-3,4-quinones, 122 milligrams of tryptophans, multiple nutrients material such as 255 milligrams of lysines.
The present invention for the color of finished product with can also match because of required different of people various vegetable juice or (with) fruit juice; These preferred raw materials can be fully complementary; Meet needing of health such as body energy every day, nutrition, trace element; And through its original and different preparation method, the raw material composition can successfully dilute, transform, and is beneficial to absorption of human body.
Utilize the bent medicine of biofermentation that rice is transformed saccharogenesis from starch under the normal temperature constant temperature; Sugar changes into acid; It is more abundant to let the ginkgo leaf nutrition composition transform, and according to detecting, the nutritional labeling that keeps in its ginkgo fermented liquid can reach more than 87.5%; And produced the enzyme of many kinds of needed by human body, be beneficial to stomach and absorb;
Well-known solubility is with temperature, Acidity of Aikalinity, granular size etc. relation to be arranged all, utilizes colloid mill can raw material mixed liquor or filter residue be worn into the nanometer shape, forms the string zymotic fluid, has more quickened the dissolving of raw material and saving from damage of nutrition.
The anti-non muddy soup that boils of ginkgo buckwheat flour, unbroken noodles, elastic force is good; Smooth mouth feel; Can regulate human body metabolism, improve the cardiovascular and cerebrovascular circulation, reduce blood fat, blood sugar, blood pressure, softening blood vessel, intelligence development, anti-ageing; Increase body immunity, can solve human body from the diet aspect because of the uneven problem that causes various diseases of nutritional labeling.As 20 routine hyperpietics are eaten the present invention after 1 month at breakfast, the systolic pressure and a pressure that contracts are fallen over a large area a 5-10mmhg; The edible ginkgo buckwheat flour of 50 routine hyperglycemic patients dinners after 40 days, is surveyed postprandial blood sugar equally and fallen over a large area 1.8mmol/l.Through pharmacology and clinical verification; Long-term edible the present invention has good dietotherapy health-care medical effect to artery sclerosis, hypertension, hyperglycaemia, high fat of blood, cardiovascular and cerebrovascular disease (apoplexy and hard-hearted prevention) thrombophlebitis, blood circulation disease and weakling.
The specific embodiment
Embodiment one:
A, ginkgo fermented liquid: 25 ℃ take by weighing ginkgo leaf dry powder 30kg, rice 50kg, the bent medicine 600g of liquid biofermentation, demineralized water 200kg according to quantity, contain in container, to stir and stirred once one time 3 minutes in per 7 hours; Totally 10 times, fermented, leave standstill 3 days; Squeeze the juice, be heated to 60 ℃, constant temperature 30 minutes after filtering with 100 order filter clothes; Be cooled to the room temperature sterilization rapidly, be sealed in a jar interior stand for standby use;
B, take by weighing the ginkgo fermented liquid 8kg of buckwheat 10kg, wheat flour 90kg, demineralized water 6kg and a step by ratio of weight and the number of copies, stirred 12 minutes with dough mixing machine, last noodle rolling machine rolls face, puts on the shelf, oven dry, and tangent plane is packed.
Embodiment two
A, ginkgo fermented liquid: take by weighing ginkgo leaf dry powder 25kg, rice 80kg, the bent medicine 700g of biofermentation, demineralized water 250kg according to quantity, contain in container, to stir and stirred once each 5 minutes in per 12 hours; Totally 10 times, 30 ℃ fermentations, left standstill 5 days, squeeze the juice, after filtering with 100 order filter clothes; With colloid mill that the filter residue secondary is levigate, be heated to 50 ℃, constant temperature 30 minutes; Be cooled to the room temperature sterilization rapidly, be sealed in a jar interior stand for standby use;
B, take by weighing the ginkgo fermented liquid 9kg of buckwheat 15kg, wheat flour 85kg, demineralized water 10kg, spinach juice 20kg and a step by ratio of weight and the number of copies, stirred 13 minutes with dough mixing machine, last noodle rolling machine rolls face, puts on the shelf, oven dry, and tangent plane is packed.
Embodiment three
A, ginkgo fermented liquid: take by weighing the bent medicine 800g of ginkgo leaf powder 30kg, rice 100kg, biofermentation, demineralized water 300kg after drying according to quantity, contain in container, to stir for 27 ℃ and stirred once each 5 minutes in per 12 hours; Totally 14 times, 30 ℃ fermentations, left standstill 7 days, squeeze the juice, be heated to 90 ℃ after filtering with 100 order filter clothes; Constant temperature 30 minutes; Be cooled to the room temperature sterilization rapidly, with colloid mill that the filter residue secondary is levigate, be sealed in a jar interior stand for standby use;
B, take by weighing the ginkgo fermented liquid 9kg of buckwheat 13kg, wheat flour 87kg, demineralized water 7kg, cider 50kg and a step by ratio of weight and the number of copies, stirred 15 minutes with dough mixing machine, last noodle rolling machine rolls face, puts on the shelf, oven dry, and tangent plane is packed.
Claims (6)
1. ginkgo buckwheat flour, it is characterized in that: its prescription comprises the raw material of following ratio of weight and number:
The bent medicine 0.6～0.8 of ginkgo leaf dry powder 20～30 rice 50～100 biofermentations
Buckwheat 10～20 wheat flours 80～100 demineralized waters 200～350
Its preparation method is by following order:
A, ginkgo fermented liquid: take by weighing ginkgo leaf dry powder, rice, the bent medicine of biofermentation, demineralized water according to quantity, contain in container and stir, ferment, leave standstill, filter, sterilization, subsequent use;
B, take by weighing the ginkgo fermented liquid of buckwheat, wheat flour, demineralized water and a step by ratio of weight and the number of copies, stir with dough mixing machine, last noodle rolling machine rolls face, puts on the shelf, oven dry, and tangent plane is packed.
2. a kind of ginkgo buckwheat flour as claimed in claim 1 is characterized in that the raw material of filling a prescription by following ratio of weight and number forms:
The bent medicine 0.6～0.8 of ginkgo leaf dry powder 20～30 rice 50～100 biofermentations
Buckwheat 10～15 wheat flours 85～90 demineralized waters 200～300 Juices 20～50;
In preparation method's b step, add Juice by ratio of weight and the number of copies.
3. a kind of ginkgo buckwheat flour as claimed in claim 1 is characterized in that: the fermentation temperature of a step in its preparation method is controlled at 25～35 ℃.
4. a kind of ginkgo buckwheat flour as claimed in claim 1; It is characterized in that: a step is extracted in the ginkgo fermented liquid in its preparation method; Raw material in container, stir 10～20 times, fermented, leave standstill 3～10 days; Be heated to the sterilization in 20～40 minutes of 50～90 ℃ of constant temperature after the filtration, it is subsequent use to be cooled to room temperature rapidly.
5. a kind of ginkgo buckwheat flour as claimed in claim 1 is characterized in that: a step is extracted in the ginkgo fermented liquid in its preparation method, and raw material is contained in container and stirred, ferments, leaves standstill, filter, and sterilization, levigate subsequent use.
6. a kind of ginkgo buckwheat flour as claimed in claim 5 is characterized in that: levigate instrument adopts colloid mill.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101911148A CN101690559B (en) | 2009-10-12 | 2009-10-12 | Ginkgo buckwheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101911148A CN101690559B (en) | 2009-10-12 | 2009-10-12 | Ginkgo buckwheat flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101690559A CN101690559A (en) | 2010-04-07 |
| CN101690559B true CN101690559B (en) | 2012-02-15 |
Family
ID=42079309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101911148A Expired - Fee Related CN101690559B (en) | 2009-10-12 | 2009-10-12 | Ginkgo buckwheat flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101690559B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996990A (en) * | 2017-11-20 | 2018-05-08 | 临泉县金禾面粉有限公司 | It is a kind of to be used for puerpera's Recovery and the alimentary paste to stimulate the secretion of milk and preparation method thereof |
| CN110353161A (en) * | 2018-04-08 | 2019-10-22 | 广东日可威富硒食品有限公司 | A kind of diabetes functionality selenium-rich black tomato noodles and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1371623A (en) * | 2001-02-24 | 2002-10-02 | 王智龙 | Gingko leaf health care fine dried noodles |
| CN1543845A (en) * | 2003-11-18 | 2004-11-10 | 易鹤翔 | Health noodle and producing process thereof |
| CN1559289A (en) * | 2004-02-18 | 2005-01-05 | 恽德才 | Health-care rice flour, rice and wheat flour, and prepn. method therefor |
| CN101011073A (en) * | 2006-12-12 | 2007-08-08 | 南京农业大学 | Ginko-wheat composite powder and its producing technology |
-
2009
- 2009-10-12 CN CN2009101911148A patent/CN101690559B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1371623A (en) * | 2001-02-24 | 2002-10-02 | 王智龙 | Gingko leaf health care fine dried noodles |
| CN1543845A (en) * | 2003-11-18 | 2004-11-10 | 易鹤翔 | Health noodle and producing process thereof |
| CN1559289A (en) * | 2004-02-18 | 2005-01-05 | 恽德才 | Health-care rice flour, rice and wheat flour, and prepn. method therefor |
| CN101011073A (en) * | 2006-12-12 | 2007-08-08 | 南京农业大学 | Ginko-wheat composite powder and its producing technology |
Non-Patent Citations (1)
| Title |
|---|
| 白忠懋.荞麦溢清香健康主食品.《科学养生》.2003,(第7期),40. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101690559A (en) | 2010-04-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zhang et al. | Phytochemical constituents and biological activities of longan (Dimocarpus longan Lour.) fruit: A review | |
| CN103099089B (en) | Health-care product for reducing blood sugar and blood pressure, relaxing bowels, losing weight, resisting fatigue and improving sexual function and production technology thereof | |
| CN101294124B (en) | Technique for preparing tartary buckwheat sweet fermented glutinous rice | |
| CN104982928B (en) | A kind of japanese yew fruit health care ferment and preparation method thereof | |
| CN101248896A (en) | Micro-fermentation haw thorn Chinese wolfberry fruit drink and method of preparing the same | |
| CN105105110A (en) | Making method of monascus and tartary buckwheat functional food and application thereof | |
| CN1864535A (en) | Fat-reducing food of oat series and method for preparing same | |
| KR20180033381A (en) | The producing method of nutritional vinegar | |
| CN110973423A (en) | Red yeast noni beverage and preparation method thereof | |
| CN105661515B (en) | A kind of ferment lozenge for preventing three high diseases and preparation method thereof | |
| CN107668450A (en) | A kind of Rosa roxburghii fermented beverage and preparation method thereof | |
| CN107691747A (en) | Elegant body ferment candy tabletting | |
| CN101690559B (en) | Ginkgo buckwheat flour | |
| CN107692195A (en) | It is a set of to be applied to the nutritious food bag and preparation method thereof of eating between patient with cerebral apoplexy nasal feeding | |
| CN112042835A (en) | Non-total nutrient special medical food with blood fat reducing function and preparation method thereof | |
| JP5114625B2 (en) | Method for producing high content of γ-aminobutyric acid | |
| CN104757377A (en) | Coarse cereal nutritious instant porridge and processing method thereof | |
| CN107149005B (en) | Preparation method of black tea fungus pentosan milk tablet | |
| CN101904499A (en) | Method for preparing probiotics and ginkgo pollen oral solution | |
| CN107815381A (en) | A kind of nutritional yellow wine and its preparation technology | |
| CN103045453A (en) | Purslane vinegar and production method thereof | |
| CN105942109A (en) | Production method for plum-tea vinegar drink | |
| CN1056966C (en) | Seabuckthorn and chinese stone nutrient liquor | |
| CN111357902A (en) | Functional beverage capable of reducing blood fat and preparation method thereof | |
| CN110240995A (en) | A kind of bitter buckwheat red yeast rice medlar health preserving vinegar and its production technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120215 Termination date: 20161012 |