CN103689355A - 一种豆渣茯苓面粉及其制备方法 - Google Patents
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- 244000197580 Poria cocos Species 0.000 title claims abstract description 32
- 235000008599 Poria cocos Nutrition 0.000 title claims abstract description 32
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 26
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 26
- 235000013312 flour Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 32
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- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
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- 244000179886 Moringa oleifera Species 0.000 claims abstract description 7
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 7
- 241000219764 Dolichos Species 0.000 claims abstract description 6
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- 241001571466 Potentilla discolor Species 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000020551 Helianthus annuus Species 0.000 claims abstract description 4
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- 240000006432 Carica papaya Species 0.000 claims description 12
- 235000001188 Peltandra virginica Nutrition 0.000 claims description 6
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- 238000003756 stirring Methods 0.000 claims description 6
- 235000015506 Solanum lyratum Nutrition 0.000 claims description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
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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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
Abstract
本发明公开了一种豆渣茯苓面粉及其制备方法,是由下述重量份的原料制成:全麦粉350-400、豆渣40-60、黄瓜籽粉5-10、辣木籽粉4-6、纳豆10-15、木瓜8-12、茯苓6-8、向日葵花盘1-2、桑白皮2-3、穿心莲1-2、党参1-2、翻白草1-2、扁豆花1-2、白毛藤2-3、葡萄酒20-30;本发明面粉,充分利用豆渣,泡入葡萄酒,调节口感同时增强消化能力,同时配方中还增加了中药成分,其中,翻白草、白毛藤等均具清热解毒的作用,茯苓具有益脾和胃、宁心安神的功效,扁豆花具有和胃健脾的功效,配伍合理,有效改善脾胃功能。
Description
技术领域
本发明涉及一种面粉,尤其涉及一种豆渣茯苓面粉及其制备方法。
背景技术
当今社会,人们生活水平的不断提高,食品以精米、面为主,但由于精细加工,精粮损失了麸皮(小麦)、米糠(谷物),从而损失了其中的大量B族维生素以及可常溶性和非可溶性纤维素等营养物质。缺少这些营养素容易患很多慢性退行性病症等,如便秘、结肠癌、神经衰弱、贫血、糖尿病甚至心脑血管疾病、脚气病等等。本发明添加豆渣、茯苓等原料,最大程度保留营养成分,强化营养结构,增强保健功效,改善精制面粉的不足。
发明内容
本发明克服了现有技术不足,提供了一种豆渣茯苓面粉及其制备方法。
本发明是通过以下技术方案实现的:
一种豆渣茯苓面粉,由下述重量份的原料制成:全麦粉350-400、豆渣40-60、黄瓜籽粉5-10、辣木籽粉4-6、纳豆10-15、木瓜8-12、茯苓6-8、向日葵花盘1-2、桑白皮2-3、穿心莲1-2、党参1-2、翻白草1-2、扁豆花1-2、白毛藤2-3、葡萄酒20-30。
所述的豆渣茯苓面粉的制备方法,包括以下步骤:
(1)、将豆渣冲洗干净,入笼蒸制熟香,冷却后与葡萄酒搅拌均匀,浸泡30-50分钟,入锅翻炒至干,烘焙干燥,研磨至120-160目,得豆渣粉;
(2)、将木瓜去皮去瓤洗净切块,与纳豆分别加适量水,研磨成浆,得木瓜浆、纳豆浆;
(3)、将黄瓜籽粉、辣木籽粉入锅文火炒制干香,加入纳豆浆、木瓜浆搅拌均匀,滚揉压制成片,经烘烤至熟香,再破碎研磨至160-200目,得熟香粉;
(4)、将茯苓与其他剩余中药原料混合,破碎至60-80目,加7-11倍水煎煮2-3小时,过滤去渣,滤液喷雾干燥,得茯苓保健粉;
(5)、将豆渣粉、熟香粉、茯苓保健粉、全麦粉混合均匀,即得豆渣茯苓面粉。 与现有技术相比,本发明的优点是:
本发明面粉,充分利用豆渣,泡入葡萄酒,调节口感同时增强消化能力,同时配方中还增加了中药成分,其中,翻白草、白毛藤等均具清热解毒的作用,茯苓具有益脾和胃、宁心安神的功效,扁豆花具有和胃健脾的功效,配伍合理,有效改善脾胃功能。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种豆渣茯苓面粉,由下述重量(斤)的原料制成:全麦粉400、豆渣60、黄瓜籽粉10、辣木籽粉6、纳豆15、木瓜12、茯苓8、向日葵花盘2、桑白皮2、穿心莲2、党参2、翻白草2、扁豆花2、白毛藤3、葡萄酒30。
所述的豆渣茯苓面粉的制备方法,包括以下步骤:
(1)、将豆渣冲洗干净,入笼蒸制熟香,冷却后与葡萄酒搅拌均匀,浸泡50分钟,入锅翻炒至干,烘焙干燥,研磨至160目,得豆渣粉;
(2)、将木瓜去皮去瓤洗净切块,与纳豆分别加适量水,研磨成浆,得木瓜浆、纳豆浆;
(3)、将黄瓜籽粉、辣木籽粉入锅文火炒制干香,加入纳豆浆、木瓜浆搅拌均匀,滚揉压制成片,经烘烤至熟香,再破碎研磨至200目,得熟香粉;
(4)、将茯苓与其他剩余中药原料混合,破碎至60目,加11倍水煎煮3小时,过滤去渣,滤液喷雾干燥,得茯苓保健粉;
(5)、将豆渣粉、熟香粉、茯苓保健粉、全麦粉混合均匀,即得豆渣茯苓面粉。
Claims (2)
1.一种豆渣茯苓面粉,其特征在于是由下述重量份的原料制成:全麦粉350-400、豆渣40-60、黄瓜籽粉5-10、辣木籽粉4-6、纳豆10-15、木瓜8-12、茯苓6-8、向日葵花盘1-2、桑白皮2-3、穿心莲1-2、党参1-2、翻白草1-2、扁豆花1-2、白毛藤2-3、葡萄酒20-30。
2. 一种如权利要求1所述的豆渣茯苓面粉的制备方法,其特征在于包括以下步骤:
(1)、将豆渣冲洗干净,入笼蒸制熟香,冷却后与葡萄酒搅拌均匀,浸泡30-50分钟,入锅翻炒至干,烘焙干燥,研磨至120-160目,得豆渣粉;
(2)、将木瓜去皮去瓤洗净切块,与纳豆分别加适量水,研磨成浆,得木瓜浆、纳豆浆;
(3)、将黄瓜籽粉、辣木籽粉入锅文火炒制干香,加入纳豆浆、木瓜浆搅拌均匀,滚揉压制成片,经烘烤至熟香,再破碎研磨至160-200目,得熟香粉;
(4)、将茯苓与其他剩余中药原料混合,破碎至60-80目,加7-11倍水煎煮2-3小时,过滤去渣,滤液喷雾干燥,得茯苓保健粉;
(5)、将豆渣粉、熟香粉、茯苓保健粉、全麦粉混合均匀,即得豆渣茯苓面粉。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104187328A (zh) * | 2014-08-01 | 2014-12-10 | 安徽皖雪食品有限公司 | 一种清肝利胆的面粉及其制备方法 |
CN104187321A (zh) * | 2014-07-29 | 2014-12-10 | 青阳县南阳米业有限公司 | 一种添加青钱柳叶的面粉及其制备方法 |
CN104366496A (zh) * | 2014-10-28 | 2015-02-25 | 凤台县兵玲工贸有限责任公司 | 一种具有温中暖胃作用的生姜粉丝及其加工方法 |
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CN1466882A (zh) * | 2002-07-11 | 2004-01-14 | 侯书良 | 一种抗性淀粉保健面粉 |
CN1537434A (zh) * | 2003-10-05 | 2004-10-20 | 蒋才国 | 高级果植复合营养保健面粉食品 |
CN101262782A (zh) * | 2005-09-14 | 2008-09-10 | 罗特姆斯有限公司 | 用于保健食品工业的包括豆渣的富含蛋白的预混粉料 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1466882A (zh) * | 2002-07-11 | 2004-01-14 | 侯书良 | 一种抗性淀粉保健面粉 |
CN1537434A (zh) * | 2003-10-05 | 2004-10-20 | 蒋才国 | 高级果植复合营养保健面粉食品 |
CN101262782A (zh) * | 2005-09-14 | 2008-09-10 | 罗特姆斯有限公司 | 用于保健食品工业的包括豆渣的富含蛋白的预混粉料 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104187321A (zh) * | 2014-07-29 | 2014-12-10 | 青阳县南阳米业有限公司 | 一种添加青钱柳叶的面粉及其制备方法 |
CN104187328A (zh) * | 2014-08-01 | 2014-12-10 | 安徽皖雪食品有限公司 | 一种清肝利胆的面粉及其制备方法 |
CN104366496A (zh) * | 2014-10-28 | 2015-02-25 | 凤台县兵玲工贸有限责任公司 | 一种具有温中暖胃作用的生姜粉丝及其加工方法 |
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