CN102648717B - Nutritional flour - Google Patents

Nutritional flour Download PDF

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Publication number
CN102648717B
CN102648717B CN2012101638472A CN201210163847A CN102648717B CN 102648717 B CN102648717 B CN 102648717B CN 2012101638472 A CN2012101638472 A CN 2012101638472A CN 201210163847 A CN201210163847 A CN 201210163847A CN 102648717 B CN102648717 B CN 102648717B
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China
Prior art keywords
flour
parts
wheat
nutritional
food
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CN2012101638472A
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Chinese (zh)
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CN102648717A (en
Inventor
陈庆忠
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陈庆忠
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Publication of CN102648717B publication Critical patent/CN102648717B/en

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Abstract

The invention relates to the field of the flour, in particular to nutritional flour. The nutritional flour overcomes defects of the existing flour, and is made of the following raw materials in part by weight: 20 to 30 parts of black tartary buckwheat powder, 10 to 20 parts of yam flour, 5 to 10 parts of radix cynanchi bungei powder, 15 to 20 parts of wheat flour, 10 to 15 parts of tapioca flour and 7 to 20 parts of xylitol. A formulation of the nutritional flour is finally determined through the research experience of an inventor on the healthcare food and the debugging of the flour formulation for millions of times. According to the nutritional flour, the traditional flour is greatly reformed, the taste is good, the nutritional flour has actions of promoting digestion, increasing appetite, tonifying the spleen, nourishing the lung, reinforcing the kidney and improving vigor, the nutritional flour can enhance the immunity of the human body after being eaten for a long time, the nutritional flour has functions for protecting the liver, improving the diabetes symptom of a diabetes patient, detoxifying, prolonging the life and the like, can be used for producing different flour food such as sachima, mooncakes, noodles, biscuits and bread and is particularly suitable for being eaten by crowd with a high blood pressure, high blood glucose and high cholesterol family history.

Description

A kind of whole wheat
Technical field
The present invention relates to the flour field, specifically a kind of whole wheat.
Background technology
In daily life, so-called " flour " refers to wheat flour.Along with growth in the living standard, people more and more focus on the reasonably combined of nutrition, so, on market a large amount of appearance the flour of nutritional labeling, make it when making food made from wheat and food made from wheat can supplement the nutrients again.But existing whole wheat does not only have to some disease of health the effect improved, the defect of also have that formula is outmoded, nutritional labeling is single, mouthfeel is good etc.
Summary of the invention
Many defects that the present invention exists in order to make up existing flour, provide a kind of whole wheat.
The present invention is achieved by the following technical solutions: a kind of whole wheat is to be made by the raw material of following parts by weight, black buckwheat powder 20-30 part, yam flour 10-20 part, radix cynanchi bungei powder 5-10 part, wheat flour 15-20 part, tapioca starch 10-15 part, xylitol 7-20 part.
Further, described whole wheat, be to be made by the raw material of following parts by weight, black buckwheat powder 22-28 part, yam flour 12-18 part, radix cynanchi bungei powder 6-9 part, wheat flour 16-19 part, tapioca starch 11-14 part, xylitol 10-18 part.The parts by weight that the parts by weight of above-mentioned raw materials are comparative optimization.
Further, described whole wheat is to be made by the raw material of following parts by weight, black buckwheat powder 24-26 part, yam flour 14-16 part, radix cynanchi bungei powder 7-8 part, wheat flour 17-18 part, tapioca starch 12-13 part, xylitol 12-16 part.The parts by weight of above-mentioned raw materials are parts by weight more preferably.
Further, described whole wheat, be to be made by the raw material of following parts by weight, 25 parts of black buckwheat powders, 15 parts of yam flours, 7 parts, radix cynanchi bungei powder, 18 parts of wheat flours, 13 parts of tapioca starch, 15 parts of xylitols.The parts by weight of above-mentioned raw materials are preferred parts by weight.
Black bitter buckwheat in whole wheat raw material of the present invention not only is rich in rutin (VP) and the selenium element (Se) almost do not had in other cereal crops, also contain 18 seed amino acids, 9 kinds of aliphatic acid (VF), abundant dietary fiber, chlorophyll, crude protein, carbohydrate, mineral matter and trace element simultaneously, content is reasonable, and not sugary and cholesterol.Its nutrition is far superior to the common food such as rice, wheat, corn, soybean and meat especially, belongs to natural precious nutraceutical.
Its property of Chinese yam is sweet nontoxic, enters lung spleen kidney three warps, the function of have invigorating the spleen, tonifying lung, reinforce the kidney, benefit is smart.Say it on Sheng Nong's herbal classic: " in main wound, qi-restoratives, except fever and chills perverse trend, tonifying middle-Jiao and Qi power, longue meat, take normal hearing and eyesight for a long time ".
Radix cynanchi bungei is rich in phosphatid ylcholine, phosphatidyl hydramine, phosphinositides, ester body saponin sarcostin, removes acyl flesh cynanchogenin and 5 C 21Pregnant fat enol ester glucoside unit, i.e. kidjolanin, caudatin, this ripple glucoside unit and 2 diester glucoside D of unit and E, and contain 20 several amino acids and more than 30 kind of inorganic elements, there is the function of enriching yin and nourishing kidney, strengthening the bones and muscles, tranquilizing mind, benefiting essence-blood.
Its nature and flavor of wheat flour are sweet, and property is flat.The easy spleen that can nourish heart, and the five internal organs, the menstruation regulating network, relieving restlessness is quenched the thirst, diuresis.Contain much starch, protein, fat, crude fibre, a small amount of sitosterol, lecithin, arginine, amylase, maltose, protease, Cobastab etc.There is treatment women hysteria, spirit is uneasy, the dysphoria with smothery sensation dry of quenching one's thirst, the function of tonifying speen and tonifying kidney.
Cassava is one of the world's three yampi classes (cassava, sweet potato, potato), as human foods, has extensively eaten several thousand, general moisture content 69%, protein 1%, fat 0.2%, starch 28% left and right, the vitamin of rich content, and tapioca is high-quality starch, is easy to absorb for human body.
Xylitol can be used as sweetener, nutritious supplementary pharmaceutical and the auxiliary therapeutical agent of diabetic product and health products.Xylitol is the intermediate of human body carbohydate metabolism, can promote liver glycogen synthetic, blood sugar can not rise, symptom more than three after the elimination diabetic to take (many foods, many drinks, diuresis), the hepatopath is improved to liver function and lipotropic effect, to treating B-mode metastatic hepatitis, chronic hepatitis B and cirrhosis have obvious curative effects, are the sugar substitutes that diabetic and hepatitis concurrent disease patient are desirable.
Through the inventor for many years to the research of health food, debugging many times to the flour formula, finally determine the formula of whole wheat of the present invention, whole wheat of the present invention has carried out great reform to traditional flour, mouthfeel is better, it has the digestion of promotion, increase appetite, invigorating the spleen, tonifying lung, reinforce the kidney, the benefit essence waits effect, the long-term edible immunocompetence that can strengthen human body, and have and protect the liver, improve diabetic's diabetic symptom, removing toxic substances and the effect such as promote longevity, can be used for making all kinds of food made from wheat, as saqima, moon cake, noodles, biscuit, the food such as bread, three high family history crowds have been particularly suitable for edible.
The specific embodiment
Embodiment 1
A kind of whole wheat, to be made by the raw material of following parts by weight, 20 parts of black buckwheat powders, 12 parts of yam flours, 7 parts, radix cynanchi bungei powder, 18 parts of wheat flours, 14 parts of tapioca starch, 18 parts of xylitols, above-mentioned raw materials is by the preparation method standard processing of food made from wheat, add auxiliary material, can produce any food made from wheat, as bread.
Embodiment 2
A kind of whole wheat, to be made by the raw material of following parts by weight, 22 parts of black buckwheat powders, 10 parts of yam flours, 8 parts, radix cynanchi bungei powder, 16 parts of wheat flours, 13 parts of tapioca starch, 12 parts of xylitols, above-mentioned raw materials is by the preparation method standard processing of food made from wheat, add batching, can produce any food made from wheat, as saqima.
Embodiment 3
A kind of whole wheat, to be made by the raw material of following parts by weight, 26 parts of black buckwheat powders, 15 parts of yam flours, 10 parts, radix cynanchi bungei powder, 19 parts of wheat flours, 12 parts of tapioca starch, 10 parts of xylitols, above-mentioned raw materials is by the preparation method standard processing of food made from wheat, add known batching commonly used, can produce any food made from wheat, as noodles.
Embodiment 4
A kind of whole wheat, to be made by the raw material of following parts by weight, 24 parts of black buckwheat powders, 18 parts of yam flours, 6 parts, radix cynanchi bungei powder, 17 parts of wheat flours, 10 parts of tapioca starch, 15 parts of xylitols, above-mentioned raw materials is by the preparation method standard processing of food made from wheat, add known batching commonly used, can produce any food made from wheat, as biscuit.
Embodiment 5
A kind of whole wheat, to be made by the raw material of following parts by weight, 28 parts of black buckwheat powders, 20 parts of yam flours, 5 parts, radix cynanchi bungei powder, 16.5 parts of wheat flours, 11 parts of tapioca starch, 16 parts of xylitols, above-mentioned raw materials is by the preparation method standard processing of food made from wheat, add known batching commonly used, can produce any food made from wheat, as moon cake.
Embodiment 6
A kind of whole wheat, to be made by the raw material of following parts by weight, 30 parts of black buckwheat powders, 16 parts of yam flours, 9 parts, radix cynanchi bungei powder, 15 parts of wheat flours, 10.5 parts of tapioca starch, 16 parts of xylitols, above-mentioned raw materials is by the preparation method standard processing of food made from wheat, add known batching commonly used, can produce any food made from wheat, as cake.
Embodiment 7
A kind of whole wheat, to be made by the raw material of following parts by weight, 25 parts of black buckwheat powders, 14 parts of yam flours, 7.5 parts, radix cynanchi bungei powder, 20 parts of wheat flours, 15 parts of tapioca starch, 7 parts of xylitols, above-mentioned raw materials is by the preparation method standard processing of food made from wheat, add known batching commonly used, can produce any food made from wheat, as crisp short cakes with sesame.

Claims (4)

1. a whole wheat, is characterized in that, is to be made by the raw material of following parts by weight, black buckwheat powder 20-30 part, yam flour 10-20 part, radix cynanchi bungei powder 5-10 part, wheat flour 15-20 part, tapioca starch 10-15 part, xylitol 7-20 part.
2. a kind of whole wheat according to claim 1, is characterized in that, is to be made by the raw material of following parts by weight, black buckwheat powder 22-28 part, yam flour 12-18 part, radix cynanchi bungei powder 6-9 part, wheat flour 16-19 part, tapioca starch 11-14 part, xylitol 10-18 part.
3. a kind of whole wheat according to claim 1, is characterized in that, is to be made by the raw material of following parts by weight, black buckwheat powder 24-26 part, yam flour 14-16 part, radix cynanchi bungei powder 7-8 part, wheat flour 17-18 part, tapioca starch 12-13 part, xylitol 12-16 part.
4. a kind of whole wheat according to claim 1, is characterized in that, is to be made by the raw material of following parts by weight, 25 parts of black buckwheat powders, 15 parts of yam flours, 7 parts, radix cynanchi bungei powder, 18 parts of wheat flours, 13 parts of tapioca starch, 15 parts of xylitols.
CN2012101638472A 2012-05-24 2012-05-24 Nutritional flour CN102648717B (en)

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Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102934669A (en) * 2012-10-25 2013-02-20 西昌市正中食品有限公司 Tartary buckwheat moon cake and preparation method thereof
CN103039555A (en) * 2012-12-20 2013-04-17 苏州天南星生物科技有限公司 Flour composition containing yam flour
CN103283799A (en) * 2013-05-24 2013-09-11 张家界金鲵生物工程股份有限公司 Nutrient flour product of giant salamander and grains and production method thereof
CN103404778A (en) * 2013-08-30 2013-11-27 谢慧诚 Tartary buckwheat noodle
CN103535400B (en) * 2013-09-30 2015-12-23 安徽省达亿粮油食品有限公司 A kind of mushroom flour and preparation method thereof
CN103689037A (en) * 2013-11-19 2014-04-02 安徽麦德发食品有限公司 Fleece-flower root multigrain cookie for health maintenance
CN103689380A (en) * 2013-11-25 2014-04-02 明光市桂花面粉有限公司 Bamboo charcoal health noodles and preparation method thereof
CN104642433A (en) * 2014-06-24 2015-05-27 吴兴安 Preparation method of low-sugar flour
CN104146259B (en) * 2014-08-26 2016-01-13 安徽溪瑞食品有限公司 A kind of health-care flour for diabetic and preparation method thereof
CN105935070A (en) * 2016-04-13 2016-09-14 刘海涛 Special biscuits for diabetics and manufacturing method thereof
CN107509846A (en) * 2016-06-16 2017-12-26 西昌学院 The preparation technology of corn potato saqima
CN107410637A (en) * 2016-06-16 2017-12-01 西昌学院 A kind of processing method of potato saqima
CN107788513A (en) * 2016-08-29 2018-03-13 沈阳康利生物科技有限公司 A kind of formula of vegetable protein full-nutrients wheat flour and preparation method thereof
CN108077357A (en) * 2017-12-29 2018-05-29 常盛杰 A kind of wheat flour

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1100596A (en) * 1994-07-25 1995-03-29 何高德 Magic hygienic cake
CN1163703A (en) * 1996-04-29 1997-11-05 刘贤忠 Nutritive health flour
CN1299613A (en) * 2000-12-29 2001-06-20 谢克华 Blood sugar reducing food
CN1370409A (en) * 2001-02-21 2002-09-25 孙光华 Diatotherapeutic flour series with added Chinese herbal medicine and non-wheat grains components
CN1471839A (en) * 2003-06-27 2004-02-04 陈琼琳 Healthy digestant noodle
CN1489929A (en) * 2002-10-15 2004-04-21 刘玉峰 Egg and algae noodles for decreasing sugar and production thereof
CN1631243A (en) * 2004-12-31 2005-06-29 杭州市品晶食品有限公司 Compound tartary buckwheat nutritious food

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1100596A (en) * 1994-07-25 1995-03-29 何高德 Magic hygienic cake
CN1163703A (en) * 1996-04-29 1997-11-05 刘贤忠 Nutritive health flour
CN1299613A (en) * 2000-12-29 2001-06-20 谢克华 Blood sugar reducing food
CN1370409A (en) * 2001-02-21 2002-09-25 孙光华 Diatotherapeutic flour series with added Chinese herbal medicine and non-wheat grains components
CN1489929A (en) * 2002-10-15 2004-04-21 刘玉峰 Egg and algae noodles for decreasing sugar and production thereof
CN1471839A (en) * 2003-06-27 2004-02-04 陈琼琳 Healthy digestant noodle
CN1631243A (en) * 2004-12-31 2005-06-29 杭州市品晶食品有限公司 Compound tartary buckwheat nutritious food

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Termination date: 20160524