CN103081962A - Flour and manufacturing method of the same - Google Patents
Flour and manufacturing method of the same Download PDFInfo
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- CN103081962A CN103081962A CN2013100487376A CN201310048737A CN103081962A CN 103081962 A CN103081962 A CN 103081962A CN 2013100487376 A CN2013100487376 A CN 2013100487376A CN 201310048737 A CN201310048737 A CN 201310048737A CN 103081962 A CN103081962 A CN 103081962A
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Abstract
The invention relates to the field of food, and particularly relates to flour and a manufacturing method of the flour. The flour comprises, by weight, 30-40 parts of wheat, 10-25 parts of corn, 6-10 parts of millet, 6-10 parts of soybeans, 6-10 parts of mung beans, 6-10 parts of small red beans, 6-10 parts of broad beans, 6-15 parts of buckwheat, 6-10 parts of jute, 6-10 parts of flax and 2-6 parts of benne. The manufacturing method of the flour respectively comprises cleaning and drying the wheat, the corn, the millet, the soybeans, the mung beans, the small red beans, the broad beans, the buckwheat, the jute, and the benne, and mixing and grinding the wheat, the corn, the millet, the soybeans, the mung beans, the small red beans, the broad beans, the buckwheat, the jute, and the benne to be powder-like and acquiring the flour. Compared with the prior art, eleven kinds of grain are adopted by the flour and the manufacturing method of the flour, and are mixed in proportion and grinded to be powder-like flour which is mixing flour and integrates nutrient content of all kinds of grain, and therefore the nutrient content achieves a balance and the purpose of balanced nutrition is achieved.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of flour and preparation method thereof.
Background technology
Grain is the food that people must eat every day, and the people of different regions are take different grain as main, for example: the northerner is take wheat as staple food, and the southerner is take rice as staple food.The edible wheat of people or rice are all generally monistic, and often edible unicity grain, supply with the human body full nutrition and be short of, and long-term a large amount of edible carbohydrate is easily causeed fat, so the nutritionist advocates people will eat coarse cereals, for example mixed flour.Yet in mixed flour, what are just can reach balanced in nutrition to the ratio of various grains is the problem that this area is studied always.
Summary of the invention
A kind of flour of the present invention has been realized the purpose that grain is balanced in nutrition.
Technical scheme of the present invention is achieved in that
A kind of flour comprises:
By weight, wheat 30-40 part, corn 10-25 part, millet 6-10 part, soya bean 6-10 part, mung bean 6-10 part, red bean 6-10 part, broad bean 6-10 part, buckwheat 6-15 part, the numb 6-10 part of living, flax 6-10 part, flax 2-6 part.
Further, comprising:
By weight, wheat 32-38 part, corn 12-23 part, millet 6-10 part, soya bean 6-10 part, mung bean 6-10 part, red bean 6-10 part, broad bean 6-10 part, buckwheat 8-12 part, the numb 6-10 part of living, flax 6-10 part, flax 2-6 part.
Further, comprising:
By weight, wheat 34-36 part, corn 15-20 part, millet 7-9 part, soya bean 7-9 part, mung bean 7-9 part, red bean 7-9 part, broad bean 7-9 part, buckwheat 8-12 part, the numb 6-10 part of living, flax 6-10 part, flax 2-6 part.
Further, comprising:
By weight, wheat 34-36 part, corn 15-20 part, millet 7-9 part, soya bean 7-9 part, mung bean 7-9 part, red bean 7-9 part, broad bean 7-9 part, buckwheat 9-11 part, the numb 7-9 part of living, flax 6-10 part, flax 2-6 part.
Further, comprising:
By weight, wheat 34-36 part, corn 15-20 part, millet 7-9 part, soya bean 7-9 part, mung bean 7-9 part, red bean 7-9 part, broad bean 7-9 part, buckwheat 9-11 part, the numb 7-9 part of living, flax 7-9 part, flax 3-5 part.
A kind of preparation method of flour comprises the following steps:
With wheat, corn, millet, soya bean, mung bean, red bean, broad bean, buckwheat, the fiber crops that live, flax, flax clean up respectively, drying, and co-grinding obtains flour to Powdered.
Further, the method for described drying is:
Naturally dry, or dry, or be positioned over and carry out drying in drying box.
Compared with prior art, a kind of flour provided by the invention and preparation method thereof, adopt wheat, corn, millet, soya bean, mung bean, red bean, broad bean, buckwheat, fiber crops, flax, the flax totally 11 kinds of grains of living, the Powdered flour of co-grinding in proportion, it combines the nutritional labeling of various grains as a kind of mixed flour, and make nutritional labeling reach balance, thereby reach purpose balanced in nutrition.
Description of drawings
In order to be illustrated more clearly in the specific embodiment of the present invention, the below will do simple the introduction to the accompanying drawing of required use in the specific embodiment, apparently, accompanying drawing in the following describes is some embodiments of the present invention, for those of ordinary skills, under the prerequisite of not paying creative work, can also obtain according to these accompanying drawings other accompanying drawing.
Fig. 1 is the preparation method flow chart of a kind of flour provided by the invention.
The specific embodiment
For making the purpose, technical solutions and advantages of the present invention clearer; the below will carry out clear, complete description to technical scheme of the present invention; based on the specific embodiment in the present invention; those of ordinary skills are resulting all other embodiment under the prerequisite of not making creative work, all belong to the scope that the present invention protects.
Embodiment one
A kind of flour comprises:
By weight, wheat 30-40 part, corn 10-25 part, millet 6-10 part, soya bean 6-10 part, mung bean 6-10 part, red bean 6-10 part, broad bean 6-10 part, buckwheat 6-15 part, the numb 6-10 part of living, flax 6-10 part, flax 2-6 part.
11 kinds of grains in above-mentioned flour can adopt any umber in its umber scope, and for example, wheat is 30,32,33,35, and 36,40 parts etc., corn is 10,11,12,20,25 parts etc., millet is 6,8,9, and 10 parts etc., soya bean is 6,7,8,10 parts etc., mung bean is 6,8,9, and 10 parts etc., red bean is 6,7,8,9,10 parts, broad bean is 6,8,9,10 parts etc., buckwheat is 6,10,12,15 parts etc., and the fiber crops that live are 6,8,9,10 parts etc., flax is 6,8,9,10 parts etc., and flax is 2,4,5,6 parts etc.
The present embodiment also provides the preparation method of this flour, as shown in Figure 1, comprises the following steps:
Step 101: with wheat, corn, millet, soya bean, mung bean, red bean, broad bean, buckwheat, the fiber crops that live, flax, flax clean up respectively, drying, and co-grinding obtains flour to Powdered.
Above-mentioned drying can adopt several different methods, for example: naturally dry, or dry, or be positioned over and carry out drying etc. in drying box.
Embodiment two
A kind of flour comprises:
By weight, wheat 32-38 part, corn 12-23 part, millet 6-10 part, soya bean 6-10 part, mung bean 6-10 part, red bean 6-10 part, broad bean 6-10 part, buckwheat 8-12 part, the numb 6-10 part of living, flax 6-10 part, flax 2-6 part.
The same, 11 kinds of grains in the present embodiment can adopt any umber in its umber scope.
Embodiment three
A kind of flour comprises:
By weight, wheat 34-36 part, corn 15-20 part, millet 7-9 part, soya bean 7-9 part, mung bean 7-9 part, red bean 7-9 part, broad bean 7-9 part, buckwheat 8-12 part, the numb 6-10 part of living, flax 6-10 part, flax 2-6 part.
The same, 11 kinds of grains in the present embodiment can adopt any umber in its umber scope.
Embodiment four
A kind of flour comprises:
By weight, wheat 34-36 part, corn 15-20 part, millet 7-9 part, soya bean 7-9 part, mung bean 7-9 part, red bean 7-9 part, broad bean 7-9 part, buckwheat 9-11 part, the numb 7-9 part of living, flax 6-10 part, flax 2-6 part.
The same, 11 kinds of grains in the present embodiment can adopt any umber in its umber scope.
Embodiment five
A kind of flour comprises:
By weight, wheat 34-36 part, corn 15-20 part, millet 7-9 part, soya bean 7-9 part, mung bean 7-9 part, red bean 7-9 part, broad bean 7-9 part, buckwheat 9-11 part, the numb 7-9 part of living, flax 7-9 part, flax 3-5 part.
The same, 11 kinds of grains in the present embodiment can adopt any umber in its umber scope.
Embodiment one to five all adopts wheat, corn, millet, soya bean, mung bean, red bean, broad bean, buckwheat, fiber crops, flax, the flax totally 11 kinds of grains of living, the Powdered mixed flour of co-grinding in proportion, it combines the nutritional labeling of various grains, and make nutritional labeling reach balance, thereby reach the purpose of comprehensive nutrition.
wherein, in above-mentioned five embodiment, the nutritional labeling of flour comprises the carbohydrate of makeup energy, and the B family vitamin, vitamin E, calcium, zinc, iron, magnesium, potassium, copper, selenium, zinc, manganese, molybdenum, Deng trace element, and carrotene, linoleic acid, sitosterol, lecithin, 8 seed amino acids, ware oleic acid, leukotrienes, aliphatic acid is closed in insatiable hunger, niacin, carrotene, thiamine, riboflavin, saponin, protease, palmitic acid myristic acid, and triterpene compound (cholesterine, sitosterol, avenasterol, cycloartenol), and amylase, rutin, corn oil and maltose, amylase, protein, maltose etc., these nutritional labelings make flour of the present invention have a lot of effects: long-term eating can be reduced cholesterol, and reduces hypertension, reduce blood sugar, enhance metabolism, improve immunity, fat-reducing, strengthen cytoactive, strengthen the vegetative cell property of softening, increase body immunity, strong The spleen is closely related to the stomach, nourish kidney qi, the effects such as qi-restoratives heat-clearing.In addition, prove through experiment and clinical research, use for a long time flour provided by the invention, immunity can improve more than 95%.And after patients with diabetes mellitus flour 6-9 of the present invention month, within the basicly stable range of blood sugar that reduces after taking medicine of blood sugar, tracing observation 1 year is refused to obey antidiabetic drug, and blood sugar is without the rising symptom.
This shows, flour comprehensive nutrition provided by the invention is balanced, has good health-care effect, and market application foreground is wide.
It should be noted that at last: above specific embodiment only in order to technical scheme of the present invention to be described, is not intended to limit; Although with reference to aforementioned specific embodiment, the present invention is had been described in detail, those of ordinary skill in the art is to be understood that: it still can be modified to the technical scheme that aforementioned embodiments is put down in writing, and perhaps part technical characterictic wherein is equal to replacement; And these modifications or replacement do not make essence disengaging each embodiment of the present invention of appropriate technical solution and the spirit and scope of specific embodiment technical scheme.
Claims (7)
1. a flour, is characterized in that, comprising:
By weight, wheat 30-40 part, corn 10-25 part, millet 6-10 part, soya bean 6-10 part, mung bean 6-10 part, red bean 6-10 part, broad bean 6-10 part, buckwheat 6-15 part, the numb 6-10 part of living, flax 6-10 part, flax 2-6 part.
2. a kind of flour as claimed in claim 1, is characterized in that, comprising:
By weight, wheat 32-38 part, corn 12-23 part, millet 6-10 part, soya bean 6-10 part, mung bean 6-10 part, red bean 6-10 part, broad bean 6-10 part, buckwheat 8-12 part, the numb 6-10 part of living, flax 6-10 part, flax 2-6 part.
3. a kind of flour as claimed in claim 1, is characterized in that, comprising:
By weight, wheat 34-36 part, corn 15-20 part, millet 7-9 part, soya bean 7-9 part, mung bean 7-9 part, red bean 7-9 part, broad bean 7-9 part, buckwheat 8-12 part, the numb 6-10 part of living, flax 6-10 part, flax 2-6 part.
4. a kind of flour as claimed in claim 1, is characterized in that, comprising:
By weight, wheat 34-36 part, corn 15-20 part, millet 7-9 part, soya bean 7-9 part, mung bean 7-9 part, red bean 7-9 part, broad bean 7-9 part, buckwheat 9-11 part, the numb 7-9 part of living, flax 6-10 part, flax 2-6 part.
5. a kind of flour as claimed in claim 1, is characterized in that, comprising:
By weight, wheat 34-36 part, corn 15-20 part, millet 7-9 part, soya bean 7-9 part, mung bean 7-9 part, red bean 7-9 part, broad bean 7-9 part, buckwheat 9-11 part, the numb 7-9 part of living, flax 7-9 part, flax 3-5 part.
6. the preparation method of the described a kind of flour of claim 1-5 any one, is characterized in that, comprises the following steps:
With wheat, corn, millet, soya bean, mung bean, red bean, broad bean, buckwheat, the fiber crops that live, flax, flax clean up respectively, drying, and co-grinding obtains flour to Powdered.
7. the preparation method of a kind of flour as claimed in claim 6, is characterized in that, the method for described drying is:
Naturally dry, or dry, or be positioned over and carry out drying in drying box.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100487376A CN103081962A (en) | 2013-02-06 | 2013-02-06 | Flour and manufacturing method of the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100487376A CN103081962A (en) | 2013-02-06 | 2013-02-06 | Flour and manufacturing method of the same |
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| Publication Number | Publication Date |
|---|---|
| CN103081962A true CN103081962A (en) | 2013-05-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100487376A Pending CN103081962A (en) | 2013-02-06 | 2013-02-06 | Flour and manufacturing method of the same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090455A (en) * | 2018-08-07 | 2018-12-28 | 前郭尔罗斯蒙古族自治县十粮酒业有限公司 | A kind of nutrition balanced type flour and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161023C (en) * | 2001-02-21 | 2004-08-11 | 孙光华 | Diatotherapeutic flour series with added Chinese herbal medicine and non-wheat grains components |
| CN1875720A (en) * | 2006-07-03 | 2006-12-13 | 杨兆岭 | A eight-ingredient flour |
| CN101653255A (en) * | 2009-08-27 | 2010-02-24 | 杨波 | Flour suitable for patients with diabetes mellitus |
-
2013
- 2013-02-06 CN CN2013100487376A patent/CN103081962A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161023C (en) * | 2001-02-21 | 2004-08-11 | 孙光华 | Diatotherapeutic flour series with added Chinese herbal medicine and non-wheat grains components |
| CN1875720A (en) * | 2006-07-03 | 2006-12-13 | 杨兆岭 | A eight-ingredient flour |
| CN101653255A (en) * | 2009-08-27 | 2010-02-24 | 杨波 | Flour suitable for patients with diabetes mellitus |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090455A (en) * | 2018-08-07 | 2018-12-28 | 前郭尔罗斯蒙古族自治县十粮酒业有限公司 | A kind of nutrition balanced type flour and preparation method thereof |
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Application publication date: 20130508 |