CN103892184A - Flour containing ginkgetin and preparation method of flour - Google Patents
Flour containing ginkgetin and preparation method of flour Download PDFInfo
- Publication number
- CN103892184A CN103892184A CN201410141657.XA CN201410141657A CN103892184A CN 103892184 A CN103892184 A CN 103892184A CN 201410141657 A CN201410141657 A CN 201410141657A CN 103892184 A CN103892184 A CN 103892184A
- Authority
- CN
- China
- Prior art keywords
- flour
- wheat
- humidity
- ginkgo
- flavonoid glycoside
- 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
- 235000013312 flour Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- SQGLUEWZRKIEGS-UHFFFAOYSA-N Ginkgetin Natural products C1=CC(OC)=CC=C1C1=CC(=O)C2=C(O)C=C(OC)C(C=3C(=CC=C(C=3)C=3OC4=CC(O)=CC(O)=C4C(=O)C=3)O)=C2O1 SQGLUEWZRKIEGS-UHFFFAOYSA-N 0.000 title 1
- 229930045534 Me ester-Cyclohexaneundecanoic acid Natural products 0.000 title 1
- AIFCFBUSLAEIBR-UHFFFAOYSA-N ginkgetin Chemical compound C=1C(OC)=CC(O)=C(C(C=2)=O)C=1OC=2C(C=1)=CC=C(OC)C=1C1=C(O)C=C(O)C(C(C=2)=O)=C1OC=2C1=CC=C(O)C=C1 AIFCFBUSLAEIBR-UHFFFAOYSA-N 0.000 title 1
- 229930182486 flavonoid glycoside Natural products 0.000 claims abstract description 18
- 150000007955 flavonoid glycosides Chemical class 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000003513 alkali Substances 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 241000218628 Ginkgo Species 0.000 claims description 32
- 235000011201 Ginkgo Nutrition 0.000 claims description 32
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 32
- 210000001161 mammalian embryo Anatomy 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 229930182470 glycoside Natural products 0.000 claims description 5
- 150000002338 glycosides Chemical class 0.000 claims description 5
- 235000005911 diet Nutrition 0.000 claims description 4
- 230000000378 dietary effect Effects 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 2
- 239000000428 dust Substances 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000005496 tempering Methods 0.000 claims description 2
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 201000001429 Intracranial Thrombosis Diseases 0.000 abstract description 3
- 230000002490 cerebral effect Effects 0.000 abstract description 3
- 208000029078 coronary artery disease Diseases 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract 4
- 206010003210 Arteriosclerosis Diseases 0.000 abstract 1
- 206010008132 Cerebral thrombosis Diseases 0.000 abstract 1
- 244000194101 Ginkgo biloba Species 0.000 abstract 1
- 208000012902 Nervous system disease Diseases 0.000 abstract 1
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 230000017531 blood circulation Effects 0.000 abstract 1
- 210000004088 microvessel Anatomy 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 208000034189 Sclerosis Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 241000218631 Coniferophyta Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000000422 nocturnal effect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000009261 transgenic effect Effects 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
- 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
- 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
The invention discloses nutritional flour containing gingko and a preparation method of the flour. The preparation method comprises the following main steps: pretreating wheat germs, then uniformly mixing with flavonoid glycosides, refined salt, edible alkali, water and edible gum with certain weight percentages, and performing low-temperature and low-humidity drying process to finally obtain the nutritional flour. The nutritional flour produced by the invention maintains the own color of flour basically, and the flavonoid glycosides has special preventing and treating effects for diseases such as hypertension, arteriosclerosis, coronary heart disease, cerebral thrombosis, cerebral hypofunction and nervous system disease, so that the edible value of the flour is greatly improved. By frequently eating, the nutritional flour disclosed by the invention has the effects of expanding microvessels, promoting blood circulation and enabling the skin of a person to be ruddy and the mind to be refreshed, and has an excellent health-care function.
Description
Technical field
The present invention relates to a kind of ginkgo flavonoid glycoside flour and preparation method thereof, be specifically related to a kind ofly add ginkgo flavonoid glycoside to production method in flour, belong to food and add field.
Background technology
Bread is the staff of life, and food is being related to everyone life and health, and along with the raising of modern life level and security concepts, the people more and more pay attention to food security, how to eat relieved, eat safely, the health of eating, become one of matter of utmost importance that the people pay close attention to.Just current Evaluation on China Food Safety Status hi Quo, allows people worry really.The excessive use of agricultural chemicals, food additives, low-quality goods emerges in an endless stream, and also undetermined etc. the problem moment is affecting ordinary citizen's the heart to transgenic foods safety.People's health idea is strengthened gradually, panoramic health food is entered into the market, but we have but ignored a problem, does health food really keep healthy? eat natural tonic and be only mankind's peak demand, science is more progressive, and industrial or agricultural reaches all the more, and chemicals is more, human diseases is more, and the requirement going back to nature is just stronger.Natural tonic is that the mankind are necessary, historical guiding, psychological needs, the vogue of the day.Here it is, and we propose the precondition of the present invention.
Ginkgo is the most ancient gymnosperm carrying over after quaternary glacier motion, and it was come from before several hundred million years, and it becomes extinct all with the every other plant of guiding principle.Ginkgo can be rated as the venerable old man or lady in tree, very precious.The feature such as the not sick insect pest of ginkgo, tolerance to cold are strong, has illustrated that ginkgo has good gene, and this is also the major reason under it can survive after ice movement.
Glycosides displayed in ginkgo has special prevention and result for the treatment of to diseases such as hypertension, artery sclerosis, coronary heart disease, cerebral thrombus, Aging, nervous systems.Ginkgo has high edibility, medical value and health care to be worth.In flour, contain rich in protein, carbohydrate, ginkgo is applied in Flour production and can realizes nutrient complementation.Greatly increase the edibility of flour.
Because machining accuracy is high, nutrient content in flour is lower, along with the raising of living standards of the people, more and more higher to the requirement of food value, in other types Flour production process, additive is easy to change, or causes taste quality to decline, although add color stabilizer or pigment, the variation in chain of command pink colour pool, but the interpolation of chemical reagent, not only improves production cost, and may cause unsafe factor to produce.The composition containing in ginkgo can play astringing lung for relieving asthma, eliminating dampness is stopped the effects such as band, supplementing the kidney to control the nocturnal, antibechic removing toxic substances, can meet the high demand of people to food.Meanwhile, ginkgo powder color and flour are close, and mouthfeel does not have large difference yet.The inaccurate chemical salt that uses of this patent, all raw materials all must be from biology.
Tancheng is that China ginkgo few in number is concentrated one of producing region, is one of four large ginkgo producing regions, the whole nation, has " ginkgo the first county all over the world " good reputation.The domestic ginkgo in Tancheng exceedes 7,000,000 strains, produces ginkgo per year more than 2,000,000 kilograms, cheap and easy to get.
The ginkgo flavonoid glycoside relating in the present invention extracts the ginkgo from Tancheng Area.
Summary of the invention
The object of the present invention is to provide a kind of ginkgo flavonoid glycoside flour and preparation method thereof, do not using on the basis of pigment and color stabilizer, make the ginkgo flavonoid glycoside flour of producing can keep natural color and luster, local flavor, improve health performance and the mouthfeel of ginkgo flavonoid glycoside flour.
The present invention adopts following technical scheme for achieving the above object:
Ginkgo flavonoid glycoside flour, the weight part ratio of its constitutive material is: wheat 50-65%, wheat embryo 25-35%, glycosides displayed 0.5-2%, other auxiliary refined salt 0.8-1.5%, dietary alkali 0.2-0.5%, edible glue 0.1-0.3% and water 2-5%.
Ginkgo flavonoid glycoside flour, described auxiliary material is all by the percentage of flour total amount.
The preparation method of ginkgo flavonoid glycoside flour, comprises the following steps:
(1) wheat and wheat embryo are cleaned, and tempering time is 30-38 hour, makes water content 15.5-15.8%, then wheat and wheat embryo are dried, sterilizing, and abrasive dust, crosses 60-120 sieve.
(2) ginkgo flavonoid glycoside is added in the wheat and wheat embryo of certain part by weight, after premixed 5-10 minute, the weight part ratio of pressing constitutive material adds water, refined salt, dietary alkali and edible glue, first under the speed of 90-100rpm/min, mix 4-5 minute, under the speed of 115-125rpm/min, mix 8-12 minute again, obtain compound.
(3) low temperature and low humidity is dry processes: the humidity of first stage: 90-91% and 28-30 degree celsius temperature; The humidity of second stage: 80-85% and 35-38 degree celsius temperature; The humidity of phase III: 55-60% and 38-40 degree celsius temperature; The humidity of fourth stage: 45-50% and 30-35 degree celsius temperature.
Beneficial effect of the present invention:
Modern medicine study shows, the glycosides displayed containing in ginkgo has unobstructed blood vessel, improves cerebral function, delays brain aging, strengthens memory, treats the effects such as cerebral blood supply insufficiency, and the diseases such as cerebral thrombus, hypertension, high fat of blood, coronary heart disease, artery sclerosis are also had to prevention and result for the treatment of.Glycosides displayed directly adds in flour for the production of ginkgo flavonoid glycoside flour, does not add any pigment and color stabilizer in production, by pretreatment and adjusting process parameter, makes the flour-based of producing originally can keep original color and luster and mouthfeel.
Claims (3)
1. a ginkgo flavonoid glycoside flour, is characterized in that the weight part ratio of its constitutive material is: wheat 50-65%, wheat embryo 25-35%, glycosides displayed 0.5-2%, other auxiliary refined salt 0.8-1.5%, dietary alkali 0.2-0.5%, edible glue 0.1-0.3% and water 2-5%.
2. ginkgo flavonoid glycoside flour according to claim 1, is characterized in that: described auxiliary material is all by the percentage of flour total amount.
3. the preparation method of ginkgo flavonoid glycoside flour according to claim 1, is characterized in that comprising the following steps:
(1) wheat and wheat embryo are cleaned, and tempering time is 30-38 hour, makes water content 15.5-15.8%, then wheat and wheat embryo are dried, sterilizing, and abrasive dust, crosses 60-120 sieve;
(2) ginkgo flavonoid glycoside is added in the wheat and wheat embryo of certain part by weight, after premixed 5-10 minute, the weight part ratio of pressing constitutive material adds water, refined salt, dietary alkali and edible glue, first under the speed of 90-100rpm/min, mix 4-5 minute, under the speed of 115-125rpm/min, mix 8-12 minute again, obtain compound;
(3) low temperature and low humidity is dry processes: the humidity of first stage: 90-91% and 28-30 degree celsius temperature; The humidity of second stage: 80-85% and 35-38 degree celsius temperature; The humidity of phase III: 55-60% and 38-40 degree celsius temperature; The humidity of fourth stage: 45-50% and 30-35 degree celsius temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410141657.XA CN103892184A (en) | 2014-04-10 | 2014-04-10 | Flour containing ginkgetin and preparation method of flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410141657.XA CN103892184A (en) | 2014-04-10 | 2014-04-10 | Flour containing ginkgetin and preparation method of flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892184A true CN103892184A (en) | 2014-07-02 |
Family
ID=50984014
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410141657.XA Pending CN103892184A (en) | 2014-04-10 | 2014-04-10 | Flour containing ginkgetin and preparation method of flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892184A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011073A (en) * | 2006-12-12 | 2007-08-08 | 南京农业大学 | Ginko-wheat composite powder and its producing technology |
| CN102696715A (en) * | 2012-05-08 | 2012-10-03 | 王桂琴 | Fruit nutritive flour and preparation method thereof |
| CN102696713A (en) * | 2012-05-08 | 2012-10-03 | 王桂琴 | Freeze-dried flour and preparation method thereof |
| CN102696714A (en) * | 2012-05-08 | 2012-10-03 | 王桂琴 | Nutritional flour and preparation method thereof |
| CN102696716A (en) * | 2012-05-23 | 2012-10-03 | 涡阳县雪莲面粉有限责任公司 | Fruit nutrient flour and preparation method thereof |
-
2014
- 2014-04-10 CN CN201410141657.XA patent/CN103892184A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011073A (en) * | 2006-12-12 | 2007-08-08 | 南京农业大学 | Ginko-wheat composite powder and its producing technology |
| CN102696715A (en) * | 2012-05-08 | 2012-10-03 | 王桂琴 | Fruit nutritive flour and preparation method thereof |
| CN102696713A (en) * | 2012-05-08 | 2012-10-03 | 王桂琴 | Freeze-dried flour and preparation method thereof |
| CN102696714A (en) * | 2012-05-08 | 2012-10-03 | 王桂琴 | Nutritional flour and preparation method thereof |
| CN102696716A (en) * | 2012-05-23 | 2012-10-03 | 涡阳县雪莲面粉有限责任公司 | Fruit nutrient flour and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into 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: 20140702 |