CN102578592A - Method for improving calcium content of flour - Google Patents
Method for improving calcium content of flour Download PDFInfo
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- CN102578592A CN102578592A CN2011102611148A CN201110261114A CN102578592A CN 102578592 A CN102578592 A CN 102578592A CN 2011102611148 A CN2011102611148 A CN 2011102611148A CN 201110261114 A CN201110261114 A CN 201110261114A CN 102578592 A CN102578592 A CN 102578592A
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- calcium
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- hawthorn
- pumpkin
- selenium
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Abstract
The invention discloses a method for improving calcium content of edible flour. Calcium-containing flour comprises the following components by weight: 50-60 kg of wheat starch, 6-10 kg of cellulose, 3-6 kg of tuckahoe, 4-8 kg of yam, 4-8 kg of hawthorn, 10-20 kg of pulp-removed pumpkin, 3-5 kg of calcium powder, 0.6-1 kg of chicken essence, 1.5 ppm of zinc, 2 ppm of selenium and 0.5 ppm of chrome; the method comprises the following steps: purifying, drying, sterilizing, crushing and mixing the wheat starch, the cellulose, the tuckahoe, the yam, the hawthorn and the pulp-removed pumpkin; grinding; screening; adding the calcium powder, the chicken essence, the zinc, the selenium and the chromium, and uniformly mixing and stirring; detecting; measuring; and packaging and warehousing. Calcium-containing vegetables, edible wild herbs and mollusks which are edible and have certain health-care functions are taken as raw materials, purified, dried, sterilized, crushed and prepared into different edible daily calcium-containing flour varieties, so that multiple vitamins have adequate and rich nutrition and have considerable health-care functions, thus fulfilling an aim of improving the calcium content of the flour without adding calcium; the prepared calcium-containing flour can be taken as a novel calcium-supplementing source and functions of the conventional flour are improved.
Description
Technical field: the present invention relates to a kind of method that improves the flour calcium content that people eat.
Background technology: the Along with people's growth in the living standard has had a higher requirement to self health care.Existing edible flour is bought multivitamin, calcic and other whole wheats mostly.And mostly present calcic flour is to add calcium powder mixing adjusting, and people's health is difficult to absorb, and has influenced eating effect.
Summary of the invention: the drawback that the objective of the invention is to overcome the artificial interpolation calcium powder of existing calcic flour needs; It is the natural calcium raw material that the vegetables, edible wild herbs, the mollusk that eat with people are provided; Add in the flour through special process; Nutritious, and have a kind of method that improves the flour calcium content of suitable health care.The technical scheme that the present invention adopted is: the components by weight percent of said calcic flour is: wheaten starch 50-60kg, cellulose 6-10kg, Poria cocos 3-6kg, Chinese yam 4-8kg, hawthorn 4-8kg, remove flesh pumpkin 10-20kg, calcium powder 3-5kg, chickens' extract 0.6-1kg, zinc 1.5ppm, selenium 2ppm, chromium 0.5ppm; Said production technology for wheaten starch, cellulose, Poria cocos, Chinese yam, hawthorn, go that the flesh pumpkin purifies, after dry, sterilization pulverizes and mixes; Grind again; Sieve then; Add calcium powder, chickens' extract, zinc, selenium, chromium mixing and stirring at last, through detection, metering, packaging and warehousing.
The invention has the beneficial effects as follows: because because the present invention has adopted that eat and the calcic vegetables that have certain health-care effect of people, edible wild herbs, mollusk is raw material, through purify, dry, sterilization pulverizes, and processes daily edible various calcic flour by formula rate; Make the multivitamin nutrient content sufficient; Nutritious, have suitable health care, realized not adding calcium and the flour calcium content is improved; As the newly calcium source of replenishing the calcium, promoted the function of original flour.
The specific embodiment: embodiment 1: the components by weight percent of said calcic flour is: wheaten starch 50-60kg, cellulose 6-10kg, Poria cocos 3-6kg, Chinese yam 4-8kg, hawthorn 4-8kg, remove flesh pumpkin 10-20kg, calcium powder 3-5kg, chickens' extract 0.6-1kg, zinc 1.5ppm, selenium 2ppm, chromium 0.5ppm; Said production technology for wheaten starch, cellulose, Poria cocos, Chinese yam, hawthorn, go that the flesh pumpkin purifies, after dry, sterilization pulverizes and mixes; Grind again; Sieve then; Add calcium powder, chickens' extract, zinc, selenium, chromium mixing and stirring at last, through detection, metering, packaging and warehousing.
Embodiment 2: the components by weight percent of said calcic flour is: wheaten starch 55kg, cellulose 8kg, Poria cocos 4kg, Chinese yam 6kg, hawthorn 6kg, remove flesh pumpkin 15kg, calcium powder 4kg, chickens' extract 0.8kg, zinc 1.5ppm, selenium 2ppm, chromium 0.5ppm; Said production technology for wheaten starch, cellulose, Poria cocos, Chinese yam, hawthorn, go that the flesh pumpkin purifies, after dry, sterilization pulverizes and mixes; Grind again; Sieve then; Add calcium powder, chickens' extract, zinc, selenium, chromium mixing and stirring at last, through detection, metering, packaging and warehousing.
Edible principle of the present invention is: multiple calcic flour of the present invention is that polycalcium and various trace elements and wheat or other grain is compatible, is processed into multiple calcic flour through grain machinery.To not needing the coarse cereals of flour milling, like rice, millet, mung bean etc., be with polycalcium and various trace elements, compatible with the coarse cereals that clean up through screening, be the refining clean grain of can directly cooking that in spraying stirring, is in harmonious proportion.The technology that calcic content of flour without added calcium improves is that vegetables, edible wild herbs, the mollusk that eats with people is raw material, processes the basis by prescription and looses or wherein process in proportion with daily edible various low calcium flour simply: Ca: P=2: 1 high calcium flour.
Claims (2)
1. method that improves the flour calcium content is characterized in that the components by weight percent of said calcic flour is: wheaten starch 50-60kg, cellulose 6-10kg, Poria cocos 3-6kg, Chinese yam 4-8kg, hawthorn 4-8kg, remove flesh pumpkin 10-20kg, calcium powder 3-5kg, chickens' extract 0.6-1kg, zinc 1.5ppm, selenium 2ppm, chromium 0.5ppm; Its production technology for wheaten starch, cellulose, Poria cocos, Chinese yam, hawthorn, go that the flesh pumpkin purifies, after dry, sterilization pulverizes and mixes; Grind again; Sieve then; Add calcium powder, chickens' extract, zinc, selenium, chromium mixing and stirring at last, through detection, metering, packaging and warehousing.
2. a kind of method that improves the flour calcium content according to claim 1 is characterized in that the components by weight percent of said calcic flour is: wheaten starch 55kg, cellulose 8kg, Poria cocos 4kg, Chinese yam 6kg, hawthorn 6kg, remove flesh pumpkin 15kg, calcium powder 4kg, chickens' extract 0.8kg, zinc 1.5ppm, selenium 2ppm, chromium 0.5ppm; Its production technology for wheaten starch, cellulose, Poria cocos, Chinese yam, hawthorn, go that the flesh pumpkin purifies, after dry, sterilization pulverizes and mixes; Grind again; Sieve then; Add calcium powder, chickens' extract, zinc, selenium, chromium mixing and stirring at last, through detection, metering, packaging and warehousing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102611148A CN102578592A (en) | 2011-09-01 | 2011-09-01 | Method for improving calcium content of flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102611148A CN102578592A (en) | 2011-09-01 | 2011-09-01 | Method for improving calcium content of flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102578592A true CN102578592A (en) | 2012-07-18 |
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ID=46468271
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102611148A Pending CN102578592A (en) | 2011-09-01 | 2011-09-01 | Method for improving calcium content of flour |
Country Status (1)
| Country | Link |
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| CN (1) | CN102578592A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069629A (en) * | 1991-08-27 | 1993-03-10 | 段民生 | A kind of preparation method of rehabilitation face |
| CN1143516A (en) * | 1996-04-05 | 1997-02-26 | 何志信 | Balanced nutritious food-kangfusu and preparing process thereof |
| CN1428085A (en) * | 2001-12-27 | 2003-07-09 | 黄文武 | Health-care flour |
-
2011
- 2011-09-01 CN CN2011102611148A patent/CN102578592A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069629A (en) * | 1991-08-27 | 1993-03-10 | 段民生 | A kind of preparation method of rehabilitation face |
| CN1143516A (en) * | 1996-04-05 | 1997-02-26 | 何志信 | Balanced nutritious food-kangfusu and preparing process thereof |
| CN1428085A (en) * | 2001-12-27 | 2003-07-09 | 黄文武 | Health-care flour |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120718 |