CN103609945A - Flours prepared from five types of grains and one type of beans - Google Patents
Flours prepared from five types of grains and one type of beans Download PDFInfo
- Publication number
- CN103609945A CN103609945A CN201310544270.4A CN201310544270A CN103609945A CN 103609945 A CN103609945 A CN 103609945A CN 201310544270 A CN201310544270 A CN 201310544270A CN 103609945 A CN103609945 A CN 103609945A
- Authority
- CN
- China
- Prior art keywords
- flours
- meal
- percent
- rice
- flour
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides flours prepared from five types of grains and one type of beans and belongs to the technical field of flours. The flours consist of the components in percentage by weight: 60-70 percent of wheatmeal, 10-14 percent of millet flours, 9-13 percent of corn meal, 2-6 percent of sorghum rice flours, 1-5 percent of rice meal and 3-7 percent of soybean meal, wherein sticky corn meal accounts for 30-37 percent of the corn meal. The flours prepared from five types of grains and one type of beans are prepared by the wheatmeal, the millet flours, the corn meal, the sorghum rice flours, the rice meal and the soybean meal; the wheatmeal, the millet flours, the corn meal, the sorghum rice flours and the rice meal come from wheats, millet, corns, sorghums and rice which are the five cereals. The saying that a cereal nourishes an internal organ is popular in the ancient China; the five cereals correspond to the five internal organs of a human body; furthermore, due to the soybeans serving as a nutritional component, the flours are favorable for the nutrition balance of the human body. The flours can be used for making dumplings, noodles, steamed buns, steamed stuffed buns and baked pancakes. The flours disclosed by the invention is in light yellow, tastes slightly sweet and has the dual advantages that the flours can be steamed and cooked.
Description
Technical field
The present invention relates to a kind of flour of being made by five grain one beans, belong to flour technical field.
Background technology
For the nutritional labeling in comprehensive flour, also take into account and improve mouthfeel simultaneously, on market, there is being much mixed with the flour of coarse cereals, thereby enriched widely the kind of wheaten food, enriched the common people's dining table.But existing a kind of common fault of flour ubiquity of mixing coarse cereals, is applicable to the steamed wheaten foods that is not suitable for of cooking, be applicable to steamed wheaten foods be not suitable for again cook.Such as being applicable to, the wheaten food honeycomb that the flour of steamed wheaten foods is steamed out is evenly abundant, rises warm and sunny flexiblely, if for cooking, noodles easily disconnected bar, dumpling wrapper easily boil brokenly; Noodles resistant to cook, chewiness that the flour that is applicable to cooking is made, the musculus cutaneus softness of making dumplings, to boil skin for a long time broken, and with such flour steamed sweet bun, the dead fourth of the steamed bun being steamed out, a little is not soft and springy, not soft, there is no elasticity.
Summary of the invention
The object of the invention is the problem existing in order to solve above-mentioned prior art, the flour that is applicable to cooking is not suitable for steamed wheaten foods, and the flour that is applicable to steamed wheaten foods is not suitable for cooking.And then provide a kind of flour of being made by five grain one beans.
The object of the invention is to be achieved through the following technical solutions:
A flour of being made by five grain one beans, is comprised of wheat flour 60～70%, millet powder 10～14%, corn flour 9～13%, Chinese sorghum ground rice 2～6%, rice meal 1～5% and analysis for soybean powder 3～7% by weight percentage, and wherein in corn flour, glutinous corn powder accounts for 30～37%.
The present invention adopts wheat flour, millet powder, corn flour, Chinese sorghum ground rice, rice meal and analysis for soybean powder processing and fabricating to become five grain one bean flours, wherein wheat flour, millet powder, corn flour, Chinese sorghum ground rice, rice meal come from wheat, millet, corn, jowar and paddy rice, are called five cereals.Ancient Chinese has a paddy to support dirty saying, the five internal organs of the corresponding human body of five cereals of the present invention are added the nutritional labeling of soya bean, are conducive to the balanced in nutrition of human body.The feature of flour of the present invention is: be both applicable to steamed wheaten foods and be also applicable to cook, for making boiled dumpling, noodles, steamed bun, steamed stuffed bun, also can be used for pancake.The noodles resistant to cook of making, mouthfeel chewiness, the musculus cutaneus softness of making dumplings, boil not broken skin for a long time, boils rear sticky mutually; The wheaten food honeycomb being steamed out is evenly abundant, rises warm and sunny flexible.The micro-Huang of flour color and luster of the present invention, mouthfeel is micro-sweet, has steamed wheaten foods, a two-fold advantage of the flour of cooking.
Flour of the present invention is not used any additive.
After testing, every hectogram nutritional labeling is five grain one bean flours of the present invention: energy 1497 kilojoules, 11.7 grams, protein, 1.3 grams, fat, 73.6 grams, carbohydrate, 13 milligrams, sodium.
The product quality of the present invention's five grain one bean flours is through Harbin City product quality supervision and inspection institute according to Q/HXM0001S-2012 standard test, and institute's inspection project all meets standard-required (survey report numbering: 2013SP03773).
The specific embodiment
Below the present invention is described in further detail: the present embodiment is implemented take technical solution of the present invention under prerequisite, provided detailed embodiment, but protection scope of the present invention is not limited to following embodiment.
A kind of flour of being made by five grain one beans that the present embodiment is related, wheat flour 60～70%, millet powder 10～14%, corn flour 9～13%, Chinese sorghum ground rice 2～6%, rice meal 1～5% and analysis for soybean powder 3～7%, consist of by weight percentage, wherein glutinous in corn flour (gluing) corn flour accounts for 30～37%.
Preparation method is, wheat flour, millet powder, corn flour, Chinese sorghum ground rice, rice meal and the analysis for soybean powder of milled respectively proportionally put together to packing after stir, sieve (No. CQ10 sieve).Can be packaged into 1 kilogram, 1.5 kilograms and 5 kilograms several.
A kind of flour of being made by five grain one beans, wheat flour 63～68%, millet powder 11～13%, corn flour 10～12%, Chinese sorghum ground rice 3～5%, rice meal 2～4% and analysis for soybean powder 4～6%, consist of by weight percentage, wherein glutinous in corn flour (gluing) corn flour accounts for 31～36%.
A flour of being made by five grain one beans, is comprised of wheat flour 65%, millet powder 12%, corn flour 11%, Chinese sorghum ground rice 4%, rice meal 3% and analysis for soybean powder 5% by weight percentage, and wherein glutinous in corn flour (gluing) corn flour accounts for 33%.
The above; it is only the preferably specific embodiment of the present invention; these specific embodiment are all the different implementations based under general idea of the present invention; and protection scope of the present invention is not limited to this; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; the variation that can expect easily or replacement, within all should being encompassed in protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.
Claims (3)
1. a flour of being made by five grain one beans, it is characterized in that, wheat flour 60～70%, millet powder 10～14%, corn flour 9～13%, Chinese sorghum ground rice 2～6%, rice meal 1～5% and analysis for soybean powder 3～7%, consist of by weight percentage, wherein in corn flour, glutinous corn powder accounts for 30～37%.
2. the flour of being made by five grain one beans according to claim 1, it is characterized in that, wheat flour 63～68%, millet powder 11～13%, corn flour 10～12%, Chinese sorghum ground rice 3～5%, rice meal 2～4% and analysis for soybean powder 4～6%, consist of by weight percentage, wherein in corn flour, glutinous corn powder accounts for 31～36%.
3. the flour of being made by five grain one beans according to claim 1, it is characterized in that, wheat flour 65%, millet powder 12%, corn flour 11%, Chinese sorghum ground rice 4%, rice meal 3% and analysis for soybean powder 5%, consist of by weight percentage, wherein in corn flour, glutinous corn powder accounts for 33%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310544270.4A CN103609945A (en) | 2013-11-06 | 2013-11-06 | Flours prepared from five types of grains and one type of beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310544270.4A CN103609945A (en) | 2013-11-06 | 2013-11-06 | Flours prepared from five types of grains and one type of beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103609945A true CN103609945A (en) | 2014-03-05 |
Family
ID=50160680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310544270.4A Pending CN103609945A (en) | 2013-11-06 | 2013-11-06 | Flours prepared from five types of grains and one type of beans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103609945A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381845A (en) * | 2014-10-31 | 2015-03-04 | 张鹏 | Steamed bun with wheat germ and vegetables |
| CN104957493A (en) * | 2015-06-08 | 2015-10-07 | 丁邦友 | Tomato flavored corn dumpling wrapper and preparation method thereof |
| CN105285668A (en) * | 2015-09-02 | 2016-02-03 | 吴正成 | Liver tonifying corn flour and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096635A (en) * | 1993-06-21 | 1994-12-28 | 张子飙 | Mixed nutrient steamed sponge cake powder |
| CN101390585A (en) * | 2008-11-21 | 2009-03-25 | 王斌 | Coarse food mixing bean flour |
| CN103125546A (en) * | 2011-11-28 | 2013-06-05 | 薄宇新 | Whole meal |
-
2013
- 2013-11-06 CN CN201310544270.4A patent/CN103609945A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096635A (en) * | 1993-06-21 | 1994-12-28 | 张子飙 | Mixed nutrient steamed sponge cake powder |
| CN101390585A (en) * | 2008-11-21 | 2009-03-25 | 王斌 | Coarse food mixing bean flour |
| CN103125546A (en) * | 2011-11-28 | 2013-06-05 | 薄宇新 | Whole meal |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381845A (en) * | 2014-10-31 | 2015-03-04 | 张鹏 | Steamed bun with wheat germ and vegetables |
| CN104957493A (en) * | 2015-06-08 | 2015-10-07 | 丁邦友 | Tomato flavored corn dumpling wrapper and preparation method thereof |
| CN105285668A (en) * | 2015-09-02 | 2016-02-03 | 吴正成 | Liver tonifying corn flour and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103404798B (en) | Spring multi-grain porridge powder and manufacturing method thereof | |
| CN101416727A (en) | Five elements balancing health-preserving beverage drink (series) | |
| CN1951200A (en) | Coarse cereal powder | |
| CN103535405B (en) | Whole-wheat bread and production method thereof | |
| CN104187401A (en) | Preparation method of whole highland barley grain cereals and complex cereals | |
| CN103814999B (en) | A kind of high beta glucan highland barley Graham cracker and preparation method thereof | |
| CN104137967A (en) | Oat premix powder | |
| Oso et al. | Nutritional composition of grain and seed proteins | |
| CN103535605A (en) | Multi-grain steamed bread and preparation method thereof | |
| CN105249240A (en) | Whole-grain composite additive, preparation thereof and application thereof to whole-grain flour preparing | |
| CN107801909A (en) | A kind of vegetable noodles processing method and preparation method thereof | |
| Campos-Vega et al. | Dry beans: Processing and nutritional effects | |
| CN101467540A (en) | Corn cake and method for producing the same | |
| KR20180038670A (en) | fermented liquid starter for bread making using sweet potato and manufacturing method of bread | |
| CN103609945A (en) | Flours prepared from five types of grains and one type of beans | |
| CN108887566B (en) | Meal replacement powder composition without gluten and preparation method thereof | |
| CN1951199A (en) | Coarse cereal powder for treating anaemia | |
| KR20150057065A (en) | Method for manufacturing functional crust of overcooked rice | |
| WO2017063173A1 (en) | Staple food and production method thereof | |
| CN109393329A (en) | A kind of resistant starch barley seedling powder rice cake and preparation method thereof | |
| Collar | Barley, maize, sorghum, millet, and other cereal grains | |
| Baruah et al. | Formulation and quality evaluation of ricebean (Vigna umbellata) based convenient food multi mixes | |
| CN102894052A (en) | Hulless oat health-care cake and preparation method thereof | |
| KR100644153B1 (en) | Food composition with unpolished rice as the principal material | |
| CN101444234A (en) | Buckwheat bakery food and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140305 |