CN103549258A - Coarse cereal flour and preparation method thereof - Google Patents
Coarse cereal flour and preparation method thereof Download PDFInfo
- Publication number
- CN103549258A CN103549258A CN201310496796.XA CN201310496796A CN103549258A CN 103549258 A CN103549258 A CN 103549258A CN 201310496796 A CN201310496796 A CN 201310496796A CN 103549258 A CN103549258 A CN 103549258A
- Authority
- CN
- China
- Prior art keywords
- parts
- cereal flour
- coarse cereal
- red
- lotus seeds
- Prior art date
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 25
- 235000013312 flour Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 10
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 10
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 10
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 10
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 10
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000019713 millet Nutrition 0.000 claims abstract description 10
- 235000011201 Ginkgo Nutrition 0.000 claims description 10
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 10
- 244000242564 Osmanthus fragrans Species 0.000 claims description 10
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 9
- 240000004922 Vigna radiata Species 0.000 claims description 9
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 9
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- 208000003643 Callosities Diseases 0.000 claims description 6
- 241000592346 Ginkgophyta Species 0.000 claims description 6
- 206010020649 Hyperkeratosis Diseases 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000000470 constituent Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 244000194101 Ginkgo biloba Species 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019082 Osmanthus Nutrition 0.000 abstract 2
- 241000333181 Osmanthus Species 0.000 abstract 2
- 241001247821 Ziziphus Species 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 241000266501 Ormosia ormondii Species 0.000 abstract 1
- 240000006394 Sorghum bicolor Species 0.000 abstract 1
- 235000015505 Sorghum bicolor subsp. bicolor Nutrition 0.000 abstract 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 235000021331 green beans Nutrition 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Cosmetics (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses coarse cereal flour which comprises the following raw materials in parts by mass: 50-70 parts of wheat, 10-25 parts of yellow beans, 10-15 parts of green beans, 5-12 parts of red beans, 12-18 parts of millet, 15-30 parts of maize, 5-10 parts of broomcorn, 10-12 parts of buckwheat, 3-5 parts of red jujubes, 5-8 parts of lotus seeds, 3-6 parts of gingkoes and 1-2 parts of sweet-scented osmanthus. The coarse cereal flour disclosed by the invention contains various coarse cereals; nutritional ingredients in the coarse cereal flour are optimally matched to fully meet the demands of a human body on various nutritional ingredients; in addition, the red jujubes, the lotus seeds, the gingkoes and the sweet-scented osmanthus are especially added for improving the mouth feel of the coarse cereal flour and further increasing the nutritional proportion of the coarse cereal flour, so that the coarse cereal flour is relatively rich and comprehensive in nutrition.
Description
Technical field
The present invention relates to a kind of coarse cereals flour, be specifically related to coarse cereals flour of a kind of health care and preparation method thereof.
Background technology
Health care is more and more focused in modern's life, and market is in order to cater to consumer demand, not only has special health products, also has various health food, is applicable to people's daily life edible, without the special health products that arrange, takes plan.
Flour, as northerner's staple food, mainly be take wheat flour as main, and kind is single, and long-term eating easily caused micro-disappearance, is unfavorable for healthy.At present, in market, also have coarse cereals Flour product, but due to proportioning science not, mouthfeel is bad.
Summary of the invention
Technical problem to be solved by this invention is: a kind of have nutritious, balance, coarse cereals flour that mouthfeel is good are provided.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of coarse cereals flour, according to the mass fraction, it consists of: 50～70 parts of wheats, soya bean 10-25 part, mung bean 10-15 part, 5～12 parts of red beans, 12～18 parts of millets, 15～30 parts of corns, 5～10 parts of Chinese sorghums, 10～12 parts, buckwheat, red date 3-5 part, 5～8 parts, lotus seeds, 3～6 parts of ginkgoes, sweet osmanthus 1-2 part.
Described coarse cereals flour, according to mass fraction, its preferred group becomes: 60～70 parts of wheats, soya bean 15-25 part, mung bean 12-15 part, 8～12 parts of red beans, 12～16 parts of millets, 20～30 parts of corns, 5～10 parts of Chinese sorghums, 10～12 parts, buckwheat, red date 3-5 part, 5～8 parts, lotus seeds, 3～6 parts of ginkgoes, sweet osmanthus 1-2 part.
Described coarse cereals flour, according to mass fraction, its preferred group becomes: 60～70 parts of wheats, soya bean 15-25 part, mung bean 12-15 part, 8～12 parts of red beans, 12～16 parts of millets, 20～30 parts of corns, 5～10 parts of Chinese sorghums, 10～12 parts, buckwheat, 5 parts of red dates, 8 parts, lotus seeds, 6 parts of ginkgoes, 2 parts of sweet osmanthus.
The second technical problem to be solved by this invention is: the preparation method that a kind of coarse cereals flour is provided.
For solving second technical problem, the technical solution used in the present invention is: a kind of preparation method of coarse cereals flour, the steps include: according to constituent mass relation batching, and dry after cleaning, then carry out abrasive dust, then dry to water content and be less than 3%.
Beneficial effect of the present invention: coarse cereals flour disclosed by the invention, contained multiple coarse cereals, wherein nutritional labeling is optimized proportioning, fully meets the demand of human body to various nutritional labelings; In addition, for increasing the mouthfeel of coarse cereals flour, and further improve its nutrition-allocated proportion, also added especially red date, lotus seeds, ginkgo, sweet osmanthus, make its nutrition more comprehensively abundant.
Specific embodiment
Embodiment 1
By wheat 70Kg, soya bean 15Kg, mung bean 11Kg, red bean 12Kg, millet 15Kg, corn 25Kg, Chinese sorghum 8Kg, buckwheat 12Kg, red date 3Kg, lotus seeds 8Kg, ginkgo 3Kg, dry after sweet osmanthus 1.5Kg cleans, then carry out abrasive dust, then dry to water content and be less than 3%.
Embodiment 2
By wheat 65Kg, soya bean 25Kg, mung bean 15Kg, red bean 10Kg, millet 12Kg, corn 30Kg, Chinese sorghum 10Kg, buckwheat 10Kg, red date 5Kg, lotus seeds 5Kg, ginkgo 5Kg, dry after sweet osmanthus 1Kg cleans, then carry out abrasive dust, then dry to water content and be less than 3%.
Embodiment 3
By wheat 65Kg, soya bean 15Kg, mung bean 12Kg, red bean 8Kg, millet 16Kg, corn 20Kg, Chinese sorghum 5Kg, buckwheat 11Kg, red date 5Kg, lotus seeds 8Kg, ginkgo 6Kg, dry after sweet osmanthus 2Kg cleans, then carry out abrasive dust, then dry to water content and be less than 3%.
Claims (4)
1. a coarse cereals flour, according to the mass fraction, it consists of: 50～70 parts of wheats, soya bean 10-25 part, mung bean 10-15 part, 5～12 parts of red beans, 12～18 parts of millets, 15～30 parts of corns, 5～10 parts of Chinese sorghums, 10～12 parts, buckwheat, red date 3-5 part, 5～8 parts, lotus seeds, 3～6 parts of ginkgoes, sweet osmanthus 1-2 part.
2. a kind of coarse cereals flour according to claim 1, according to mass fraction, it consists of: 60～70 parts of wheats, soya bean 15-25 part, mung bean 12-15 part, 8～12 parts of red beans, 12～16 parts of millets, 20～30 parts of corns, 5～10 parts of Chinese sorghums, 10～12 parts, buckwheat, red date 3-5 part, 5～8 parts, lotus seeds, 3～6 parts of ginkgoes, sweet osmanthus 1-2 part.
3. a kind of coarse cereals flour according to claim 1, according to mass fraction, it consists of: 60～70 parts of wheats, soya bean 15-25 part, mung bean 12-15 part, 8～12 parts of red beans, 12～16 parts of millets, 20～30 parts of corns, 5～10 parts of Chinese sorghums, 10～12 parts, buckwheat, 5 parts of red dates, 8 parts, lotus seeds, 6 parts of ginkgoes, 2 parts of sweet osmanthus.
4. the preparation method of the coarse cereals flour described in arbitrary claim in claims 1 to 3: according to constituent mass relation batching, dry after cleaning, then carry out abrasive dust, then dry to water content and be less than 3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310496796.XA CN103549258A (en) | 2013-10-21 | 2013-10-21 | Coarse cereal flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310496796.XA CN103549258A (en) | 2013-10-21 | 2013-10-21 | Coarse cereal flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549258A true CN103549258A (en) | 2014-02-05 |
Family
ID=50003765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310496796.XA Pending CN103549258A (en) | 2013-10-21 | 2013-10-21 | Coarse cereal flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549258A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171856A (en) * | 2014-07-23 | 2014-12-03 | 安徽金麦乐面业有限公司 | Coarse cereal flour with effect of soothing nerves and preparation method thereof |
| CN104473177A (en) * | 2014-11-22 | 2015-04-01 | 山西景坤大地贸易有限公司 | Mint-pinellia tuber instant cereal flour and preparation method thereof |
| CN107232485A (en) * | 2017-06-20 | 2017-10-10 | 普定县明祥农产品加工专业合作社 | A kind of Buckwheat flour and preparation method thereof |
| CN107594352A (en) * | 2017-08-07 | 2018-01-19 | 合肥市晶谷米业有限公司 | A kind of coarse cereals flour |
| CN107616414A (en) * | 2017-09-21 | 2018-01-23 | 岳献周 | A kind of three high food therapeutic healths and its eating method of conditioning |
| CN108029944A (en) * | 2017-12-09 | 2018-05-15 | 苏州鲜动力食品科技有限公司 | A kind of preparation method of coarse cereals flour and mixed grain steamed bread |
| CN108112874A (en) * | 2017-12-20 | 2018-06-05 | 张源 | A kind of compound full grain flour and preparation method thereof |
| CN109198448A (en) * | 2018-11-07 | 2019-01-15 | 深圳市云来居餐饮有限公司 | A kind of vermicelli composition and preparation method thereof |
| CN110367447A (en) * | 2019-08-19 | 2019-10-25 | 三门峡市众喜面业有限公司 | A kind of five cereals flour and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757285A (en) * | 2004-10-08 | 2006-04-12 | 孙怀珠 | Natural raw material low sugar nutrition porridge or nutrient flour, and prepn. method therefor |
| CN101564158A (en) * | 2008-04-23 | 2009-10-28 | 刘泳宏 | Natural five-color sugar-reducing nutritious noodle and method for preparing same |
| CN101889688A (en) * | 2010-07-14 | 2010-11-24 | 陕西杨凌麦力祺食品科技有限公司 | Natural grain-coarse cereal composite nutritional flour and production method thereof |
| CN103329958A (en) * | 2013-07-25 | 2013-10-02 | 重庆市万州区食品工业研究所 | Kudzuvine root and cereal flour and preparation method thereof |
-
2013
- 2013-10-21 CN CN201310496796.XA patent/CN103549258A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757285A (en) * | 2004-10-08 | 2006-04-12 | 孙怀珠 | Natural raw material low sugar nutrition porridge or nutrient flour, and prepn. method therefor |
| CN101564158A (en) * | 2008-04-23 | 2009-10-28 | 刘泳宏 | Natural five-color sugar-reducing nutritious noodle and method for preparing same |
| CN101889688A (en) * | 2010-07-14 | 2010-11-24 | 陕西杨凌麦力祺食品科技有限公司 | Natural grain-coarse cereal composite nutritional flour and production method thereof |
| CN103329958A (en) * | 2013-07-25 | 2013-10-02 | 重庆市万州区食品工业研究所 | Kudzuvine root and cereal flour and preparation method thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171856A (en) * | 2014-07-23 | 2014-12-03 | 安徽金麦乐面业有限公司 | Coarse cereal flour with effect of soothing nerves and preparation method thereof |
| CN104473177A (en) * | 2014-11-22 | 2015-04-01 | 山西景坤大地贸易有限公司 | Mint-pinellia tuber instant cereal flour and preparation method thereof |
| CN107232485A (en) * | 2017-06-20 | 2017-10-10 | 普定县明祥农产品加工专业合作社 | A kind of Buckwheat flour and preparation method thereof |
| CN107594352A (en) * | 2017-08-07 | 2018-01-19 | 合肥市晶谷米业有限公司 | A kind of coarse cereals flour |
| CN107616414A (en) * | 2017-09-21 | 2018-01-23 | 岳献周 | A kind of three high food therapeutic healths and its eating method of conditioning |
| CN108029944A (en) * | 2017-12-09 | 2018-05-15 | 苏州鲜动力食品科技有限公司 | A kind of preparation method of coarse cereals flour and mixed grain steamed bread |
| CN108112874A (en) * | 2017-12-20 | 2018-06-05 | 张源 | A kind of compound full grain flour and preparation method thereof |
| CN109198448A (en) * | 2018-11-07 | 2019-01-15 | 深圳市云来居餐饮有限公司 | A kind of vermicelli composition and preparation method thereof |
| CN110367447A (en) * | 2019-08-19 | 2019-10-25 | 三门峡市众喜面业有限公司 | A kind of five cereals flour and preparation method thereof |
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Legal Events
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20140205 |