CN102845500A - Blood fat lowering nutritious flour - Google Patents

Blood fat lowering nutritious flour Download PDF

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Publication number
CN102845500A
CN102845500A CN2012101304611A CN201210130461A CN102845500A CN 102845500 A CN102845500 A CN 102845500A CN 2012101304611 A CN2012101304611 A CN 2012101304611A CN 201210130461 A CN201210130461 A CN 201210130461A CN 102845500 A CN102845500 A CN 102845500A
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CN
China
Prior art keywords
parts
wheat
slurry
nutrition
pumpkin
Prior art date
Application number
CN2012101304611A
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Chinese (zh)
Inventor
王桂琴
Original Assignee
王桂琴
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by 王桂琴 filed Critical 王桂琴
Priority to CN2012101304611A priority Critical patent/CN102845500A/en
Publication of CN102845500A publication Critical patent/CN102845500A/en

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Abstract

The invention discloses blood fat lowering nutritious flour, which is prepared from the following raw materials in parts by weight: 800-1000 parts of wheat, 20-30 parts of wheat sprout, 10-15 parts of oat bran, 5-10 parts of chickpea, 3-5 parts of semen cassia, 3-5 parts of garlic, 5-8 parts of fig, 5-8 parts of bamboo leaves, 5-8 parts of kudzu root, 5-8 parts of medlar, 5-8 parts of honey flower, 5-8 parts of pumpkin, 2-5 parts of sweet potato leaves and 5-8 parts of seaweed. The blood fat lowering nutritious flour is prepared through scientific nutrition-allocated proportion, fully achieves perfect combination of pumpkin, honey flower, various edible Chinese herbal medicinal ingredients and wheat nutrition, and has good food therapy and health care effects.

Description

A kind of Antilipemic nutritious flour

Technical field

The invention belongs to food processing field, definite say a kind of Antilipemic nutritious flour.

Background technology

Because machining accuracy is higher, a lot of vitamins run off in the flour, cause the vitamin content in the flour extremely low, along with the raising of people's living standard, higher to the requirement of the nutrition of flour, taste, simultaneously, the interpolation of chemical reagent in the Flour production process, not only destroy the original local flavor of flour, improve production cost, and may cause unsafe factor to produce.

Summary of the invention

The object of the present invention is to provide a kind of health-care effect and section with dietotherapy to destroy the former zestful Antilipemic nutritious flour of wheat flour.

The present invention adopts following technical scheme to achieve these goals:

A kind of Antilipemic nutritious flour is characterized in that:

It is that raw material by following weight parts makes:

Wheat 800-1000, wheat embryo 20-30, oat bran 10-15, chick-pea 5-10, cassia seed 3-5, garlic 3-5, fig 5-8, leaf of bamboo 5-8, root of kudzu vine 5-8, fruit of Chinese wolfberry 5-8, honey flower 5-8, pumpkin 5-8, Sweet Potato Leaf 2-5, marine alga 5-8.

Described Antilipemic nutritious flour is characterized in that:

The preparation method may further comprise the steps:

(1) get by weight garlic, fig, the leaf of bamboo, the root of kudzu vine, cassia seed, the fruit of Chinese wolfberry, honey flower, pumpkin, Sweet Potato Leaf, marine alga mixing place and smash into thick slurry in the bruisher, and it is for subsequent use to get the thick slurry of nutrition;

(2) get by weight wheat, wheat embryo, oat bran and chick-pea and clean, add the moistening 32-38 of water hour, make water content reach 15.5-15.8%, then with water mill behind wheat and the wheat embryo mixing, it is for subsequent use to get the wheat slurry;

(3) the thick slurry of the nutrition of step (1) gained is added in step (2) the gained wheat slurry, behind the premixed 5-10min, under the speed of 90-100rpm/min, mix 4-5min, under 115-125rpm/min speed, mix 8-12min again, with crushing screening after the gained mixed slurry vacuum freeze drying, namely get product.

Described Antilipemic nutritious flour, it is characterized in that: described vacuum freeze drying, refer to mixed slurry is added vacuum freeze drier, the temperature of vacuum drying cabinet is down to about-40 ℃, then with vacuum degree control about 10mmHg, keep after about 12 hours, the vacuum drying room temperature is risen to about-30 ℃, kept 3-5 hour, the moisture of material is reduced to about 2%, namely finish dry run.

Beneficial effect of the present invention is:

1, the present invention forms through the nutrition-allocated proportion of science, fully realized the perfect adaptation of pumpkin, honey flower and each edible traditional Chinese medicine ingredients and wheat nutrition, the present invention contains abundant pectin, cobalt, cellulose, protein, calcium, zinc, iron, carrotene, vitamin B1, vitamin B2, the nutritional labelings such as vitamin E, edible more healthy, nutrition is more comprehensively;

2, pumpkin nutrient is abundant, contain the compositions such as carbohydrate, protein, radish element, vitamin, calcium, potassium, phosphorus, and fat content is very low, is that good low fat food and pumpkin pectin have extremely strong adsorptivity, can remove the noxious material of human body; The traditional Chinese medical science thinks that honey spends cool in nature.The honey flower contains abundant vitamin and mineral matter, and the honey flower contains more crude fibre, can strengthen gastrointestinal peristalsis, and good defecating feces excretion is arranged, and can help to get rid of unnecessary fat in the enteron aisle.External existing studies confirm that often eats the people that honey is spent, and the content of body inner cholesterol significantly descends, and can also significantly reduce blood pressure; Chinese herbal medicine used in the present invention is and has no side effect, without the temperature compensation medicine of bad taste, high fat of blood is had good treatment and the effect of health care;

3, the present invention contains any additives such as talcum powder, brightening agent, anticorrisive agent anything but, adopt international advanced freeze drying technology, keep fruits and vegetables, Chinese medicine natural nutrition and local flavor, do not contain trans-fatty acid, cholesterol, do not add anticorrisive agent, pigment, vegetable fat powder, the color that has fully guaranteed flour is naturally pure, can also can make the wheaten food such as steamed bun, steamed twisted roll, noodles, dumpling, steamed stuffed bun, sesame seed cake, oil cake according to taste and the hobby making of own individual family, color is all good, and nutrition is abundanter.

The specific embodiment

A kind of Antilipemic nutritious flour, it is that raw material by following weight parts makes:

Wheat 1000, wheat embryo 30, oat bran 10, chick-pea 10, garlic 4, cassia seed 3, fig 7, the leaf of bamboo 7, the root of kudzu vine 7, the fruit of Chinese wolfberry 7, honey spends 6, pumpkin 6, Sweet Potato Leaf 5, marine alga 7.

Described Antilipemic nutritious flour, the preparation method may further comprise the steps:

(1) get by weight garlic, fig, the leaf of bamboo, the root of kudzu vine, the fruit of Chinese wolfberry, cassia seed, honey flower, pumpkin, Sweet Potato Leaf, marine alga mixing, place and smash into thick slurry in the bruisher, it is for subsequent use to get the thick slurry of nutrition;

(2) get by weight wheat, wheat embryo, oat bran and chick-pea and clean, added water moistening 35 hours, make water content reach 15.7%, then with water mill behind wheat and the wheat embryo mixing, it is for subsequent use to get the wheat slurry;

(3) the thick slurry of the nutrition of step (1) gained is added in step (2) the gained wheat slurry, behind the premixed 10min, under the speed of 100rpm/min, mix 5min, under 120rpm/min speed, mix 10min again, with crushing screening after the gained mixed slurry vacuum freeze drying, namely get product.

Described stomach strengthening and digestion promoting freeze-drying flour, it is characterized in that: described vacuum freeze drying, refer to mixed slurry is added vacuum freeze drier, after the temperature of vacuum drying cabinet is down to-40 ℃, then with vacuum degree control at 10mmHg, keep after 12 hours, the vacuum drying room temperature is risen to-30 ℃, kept 4 hours, and made the moisture of material be reduced to 2%, namely finish dry run.

Model case

1, revive so-and-so, the man, 44 years old, all day was weak, and taste are uncomfortable, easy catching a cold, detecting the T-CHOL value is 6.51, is high fat of blood, and take present embodiment as staple food, dietotherapy is after one month, and symptom takes a turn for the better, and continues dietotherapy after two months, and blood fat returns to normal level.

2, Pan, the woman, 56 years old, detecting the T-CHOL value was 6.97, high fat of blood, it is bad to sleep, and health is often tired, and often upper abdomen is glutted, vexed, and is kind angry.Cooperate medicine, take present embodiment as staple food, dietotherapy is after one month, and symptom takes a turn for the better, and continues dietotherapy after two months, and blood fat returns to normal level.

Claims (3)

1. Antilipemic nutritious flour is characterized in that:
It is that raw material by following weight parts makes:
Wheat 800-1000, wheat embryo 20-30, oat bran 10-15, chick-pea 5-10, cassia seed 3-5, garlic 3-5, fig 5-8, leaf of bamboo 5-8, root of kudzu vine 5-8, fruit of Chinese wolfberry 5-8, honey flower 5-8, pumpkin 5-8, Sweet Potato Leaf 2-5, marine alga 5-8.
2. Antilipemic nutritious flour according to claim 1 is characterized in that:
The preparation method may further comprise the steps:
(1) get by weight garlic, fig, the leaf of bamboo, cassia seed, the root of kudzu vine, the fruit of Chinese wolfberry, honey flower, pumpkin, Sweet Potato Leaf, marine alga mixing place and smash into thick slurry in the bruisher, and it is for subsequent use to get the thick slurry of nutrition;
(2) get by weight wheat, wheat embryo, oat bran and chick-pea and clean, add the moistening 32-38 of water hour, make water content reach 15.5-15.8%, then with water mill behind wheat and the wheat embryo mixing, it is for subsequent use to get the wheat slurry;
(3) the thick slurry of the nutrition of step (1) gained is added in step (2) the gained wheat slurry, behind the premixed 5-10min, under the speed of 90-100rpm/min, mix 4-5min, under 115-125rpm/min speed, mix 8-12min again, with crushing screening after the gained mixed slurry vacuum freeze drying, namely get product.
3. Antilipemic nutritious flour according to claim 1, it is characterized in that: described vacuum freeze drying, refer to mixed slurry is added vacuum freeze drier, the temperature of vacuum drying cabinet is down to about-40 ℃, then with vacuum degree control about 10mmHg, keep after about 12 hours, the vacuum drying room temperature is risen to about-30 ℃, kept 3-5 hour, the moisture of material is reduced to about 2%, namely finish dry run.
CN2012101304611A 2012-04-28 2012-04-28 Blood fat lowering nutritious flour CN102845500A (en)

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Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696711A (en) * 2012-04-28 2012-10-03 安徽金禾粮油集团有限公司 Nutrition flour capable of reducing blood sugar
CN103222584A (en) * 2013-03-30 2013-07-31 安徽金禾粮油集团有限公司 Bean dreg red date steamed bun and preparation method thereof
CN103330125A (en) * 2013-05-31 2013-10-02 芜湖市祥荣食品有限公司 Whole wheat flour and preparation method thereof
CN103330126A (en) * 2013-05-31 2013-10-02 芜湖市祥荣食品有限公司 Five bean flour and preparation method thereof
CN103349051A (en) * 2013-06-17 2013-10-16 南阳市新天地生物科技有限公司 Biscuits suitable for hyperlipoidemia crowd
CN103689027A (en) * 2013-12-07 2014-04-02 颍上县管氏面制品有限公司 Seafood mushroom nutritional flour and preparation method thereof
CN103892203A (en) * 2014-03-11 2014-07-02 武清泉 Apple blossom skin-whitening noodles and preparation method thereof
CN104126756A (en) * 2014-06-18 2014-11-05 凤阳县小岗村粮油食品发展有限公司 Flos sophorae antihypertensive flour and preparation method thereof
CN104351626A (en) * 2014-10-15 2015-02-18 宿州市金海面粉有限责任公司 Grape-flavored oat lipid-lowering flour and preparing method thereof
CN104585608A (en) * 2015-01-13 2015-05-06 凤阳瑞诚食品科技有限公司 Blood fat regulating banana flour
CN104938918A (en) * 2015-07-06 2015-09-30 青岛嘉瑞生物技术有限公司 Nutritional wheat flour capable of regulating blood lipids
CN105249165A (en) * 2015-10-22 2016-01-20 黄名玉 Heartleaf houttuynia herb healthcare nutrition powder with heat-clearing and detoxifying effects
CN105433226A (en) * 2015-12-08 2016-03-30 张斌 Making method of greasiness-neutralizing mixed flour for dumplings
CN105433225A (en) * 2015-12-08 2016-03-30 张斌 Method for preparing fruit and vegetable drug-food flour
CN105661285A (en) * 2016-01-21 2016-06-15 安徽双鹿面粉有限公司 Making method of cold-dispelling stomach-nourishing ginger wheat flour
CN106722106A (en) * 2016-12-12 2017-05-31 余之超 A kind of preparation method of manual wheat embryo vermicelli

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090026902A (en) * 2007-09-11 2009-03-16 윤명숙 Dough mixture material for food
CN101669533A (en) * 2008-09-08 2010-03-17 张绍生 Fig noodles and preparation method thereof
CN101878790A (en) * 2010-06-30 2010-11-10 安徽省东方糖尿病防治研究所 Nutrification flour for diabetics and preparation method thereof
CN102228064A (en) * 2011-06-10 2011-11-02 安徽占元面粉有限公司 Wheat germ flour and preparation method thereof
CN102396584A (en) * 2011-11-17 2012-04-04 扬州市名佳面粉有限公司 Nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090026902A (en) * 2007-09-11 2009-03-16 윤명숙 Dough mixture material for food
CN101669533A (en) * 2008-09-08 2010-03-17 张绍生 Fig noodles and preparation method thereof
CN101878790A (en) * 2010-06-30 2010-11-10 安徽省东方糖尿病防治研究所 Nutrification flour for diabetics and preparation method thereof
CN102228064A (en) * 2011-06-10 2011-11-02 安徽占元面粉有限公司 Wheat germ flour and preparation method thereof
CN102396584A (en) * 2011-11-17 2012-04-04 扬州市名佳面粉有限公司 Nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans and preparation method thereof

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696711A (en) * 2012-04-28 2012-10-03 安徽金禾粮油集团有限公司 Nutrition flour capable of reducing blood sugar
CN102696711B (en) * 2012-04-28 2013-11-27 安徽金禾粮油集团有限公司 Nutrition flour capable of reducing blood sugar
CN103222584B (en) * 2013-03-30 2015-11-25 安徽金禾粮油集团有限公司 A kind of bean dregs red date steamed bun and preparation method thereof
CN103222584A (en) * 2013-03-30 2013-07-31 安徽金禾粮油集团有限公司 Bean dreg red date steamed bun and preparation method thereof
CN103330125A (en) * 2013-05-31 2013-10-02 芜湖市祥荣食品有限公司 Whole wheat flour and preparation method thereof
CN103330126A (en) * 2013-05-31 2013-10-02 芜湖市祥荣食品有限公司 Five bean flour and preparation method thereof
CN103349051A (en) * 2013-06-17 2013-10-16 南阳市新天地生物科技有限公司 Biscuits suitable for hyperlipoidemia crowd
CN103689027A (en) * 2013-12-07 2014-04-02 颍上县管氏面制品有限公司 Seafood mushroom nutritional flour and preparation method thereof
CN103892203A (en) * 2014-03-11 2014-07-02 武清泉 Apple blossom skin-whitening noodles and preparation method thereof
CN104126756A (en) * 2014-06-18 2014-11-05 凤阳县小岗村粮油食品发展有限公司 Flos sophorae antihypertensive flour and preparation method thereof
CN104351626A (en) * 2014-10-15 2015-02-18 宿州市金海面粉有限责任公司 Grape-flavored oat lipid-lowering flour and preparing method thereof
CN104585608A (en) * 2015-01-13 2015-05-06 凤阳瑞诚食品科技有限公司 Blood fat regulating banana flour
CN104938918A (en) * 2015-07-06 2015-09-30 青岛嘉瑞生物技术有限公司 Nutritional wheat flour capable of regulating blood lipids
CN105249165A (en) * 2015-10-22 2016-01-20 黄名玉 Heartleaf houttuynia herb healthcare nutrition powder with heat-clearing and detoxifying effects
CN105433226A (en) * 2015-12-08 2016-03-30 张斌 Making method of greasiness-neutralizing mixed flour for dumplings
CN105433225A (en) * 2015-12-08 2016-03-30 张斌 Method for preparing fruit and vegetable drug-food flour
CN105661285A (en) * 2016-01-21 2016-06-15 安徽双鹿面粉有限公司 Making method of cold-dispelling stomach-nourishing ginger wheat flour
CN106722106A (en) * 2016-12-12 2017-05-31 余之超 A kind of preparation method of manual wheat embryo vermicelli

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Application publication date: 20130102