CN104146203A - 一种苋菜养颜面粉及其制备方法 - Google Patents
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- 240000001592 Amaranthus caudatus Species 0.000 title claims abstract description 32
- 235000009328 Amaranthus caudatus Nutrition 0.000 title claims abstract description 32
- 235000012735 amaranth Nutrition 0.000 title claims abstract description 32
- 239000004178 amaranth Substances 0.000 title claims abstract description 32
- 235000013312 flour Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000003796 beauty Effects 0.000 claims abstract description 16
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 10
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 10
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 235000019693 cherries Nutrition 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 244000189799 Asimina triloba Species 0.000 claims abstract description 7
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 7
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000270666 Testudines Species 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000015742 Nephelium litchi Nutrition 0.000 claims description 6
- 240000005790 Oroxylum indicum Species 0.000 claims description 6
- 235000012920 Oroxylum indicum Nutrition 0.000 claims description 6
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 6
- 240000005001 Paeonia suffruticosa Species 0.000 claims description 6
- 235000003889 Paeonia suffruticosa Nutrition 0.000 claims description 6
- 241000287420 Pyrus x nivalis Species 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 241000133134 Saussurea Species 0.000 claims description 6
- 235000014364 Trapa natans Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000009165 saligot Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000835 fiber Substances 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241000382455 Angelica sinensis Species 0.000 abstract 2
- 244000298697 Actinidia deliciosa Species 0.000 abstract 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000008855 peristalsis Effects 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 241001083492 Trapa Species 0.000 description 4
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
Classifications
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- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开了一种苋菜养颜面粉及其制备方法,是由下述重量份的原料制成:苋菜籽10-20、苋菜叶10-20、小麦面粉80-100、土豆淀粉20-30、冬虫夏草1-3、当归2-3、红景天1-2、木瓜子2-3、荔枝叶1-2、西柚3-5、奇异果3-5、樱桃3-5、柠檬汁8-10、营养添加剂6-9;本发明提供了一种苋菜养颜面粉及其制备方法,该苋籽面粉含有丰富的食物纤维,能够充分促进胃肠道的蠕动,帮助人体排出毒素,同时添加冬虫夏草、当归等具有美容作用的中药材,有很好的美容驻颜的作用,是广大爱美女性的理想保健食品。
Description
技术领域
本发明涉及一种苋菜养颜面粉及其制备方法,属于食品加工技术领域。
背景技术
面粉是我国北方的主食,传统面粉都是单一由小麦制成,能满足人们的基本需求,但是随着人们生活水平的不断提高,对食品的营养成分和保健作用要求越来越高,传统的面粉已经难以满足市场需求,不符合消费者的需要。
发明内容
本发明克服了现有技术中的不足,提供了一种苋菜养颜面粉及其制备方法。
本发明是通过以下技术方案实现的:
一种苋菜养颜面粉,其特征在于是由以下重量份的原料组成:苋菜籽10-20、苋菜叶10-20、小麦面粉80-100、土豆淀粉20-30、冬虫夏草1-3、当归2-3、红景天1-2、木瓜子2-3、荔枝叶1-2、西柚3-5、奇异果3-5、樱桃3-5、柠檬汁8-10、营养添加剂6-9;
所述营养添加剂由下列重量份的原料制成:木蝴蝶0.6-1、雪莲花0.8-1.5、生知母1-2、黄精0.7-1、丹皮2-3、鳖甲壳12-15、雪梨5-8、荸荠5-8、黄酒10-12、白砂糖3-5;
制备方法为:(1)将木蝴蝶、雪莲花、生知母、黄精,用薄纱布包裹,然后放入黄酒中,浸泡20-30天,取出药包,得保健酒;
(2)将鳖甲壳、丹皮与保健酒一起放入锅中,加热焖煮,至水被蒸发完后,取出鳖甲壳,粉碎;
(3)将雪梨、荸荠去皮后切碎,加入适量白砂糖进行腌制,腌制完成后打碎,然后经低温烘干后磨粉。与步骤(2)所得物料混合拌匀,即得。
所述的苋菜养颜面粉的制备方法,其特征在于包括以下步骤:
(1)将苋菜洗净后,去除烂叶、黄叶,放入沸水中淖2-3分钟,然后放至日光下暴晒,晒干后研磨成粉;苋菜籽晒干后磨成细粉;
(2)将西柚、奇异果、樱桃洗净,用柠檬汁浸泡20-30分钟后捞出;
(3)将冬虫夏草、当归、红景天、木瓜子、荔枝叶用薄纱布包裹,然后与处理后的西柚、奇异果、樱桃一起加入2-4倍水中加热煮沸25-35分钟,停止加热,取出纱布,剩余部分磨浆后喷雾干燥,得混合粉;
(4)将上述的粉体合并,然后将小麦面粉、土豆淀粉、营养添加剂等剩余成分加入其中,充分搅拌混合后灭菌、封装即可。
本发明的优点是:
本发明提供了一种苋菜养颜面粉及其制备方法,该苋籽面粉含有丰富的食物纤维,能够充分促进胃肠道的蠕动,帮助人体排出毒素,同时添加冬虫夏草、当归等具有美容作用的中药材,有很好的美容驻颜的作用,是广大爱美女性的理想保健食品。
具体实施方式
实施例1:
一种苋菜养颜面粉,其特征在于是由以下重量份的原料组成:苋菜籽20、苋菜叶20、小麦面粉100、土豆淀粉30、冬虫夏草2、当归3、红景天1、木瓜子2、荔枝叶2、西柚5、奇异果5、樱桃5、柠檬汁8、营养添加剂9;
所述营养添加剂由下列重量份的原料制成:木蝴蝶0.8、雪莲花1.2、生知母2、黄精0.8、丹皮2、鳖甲壳15、雪梨8、荸荠8、黄酒10-12、白砂糖3-5;
制备方法为:(1)将木蝴蝶、雪莲花、生知母、黄精,用薄纱布包裹,然后放入黄酒中,浸泡30天,取出药包,得保健酒;
(2)将鳖甲壳、丹皮与保健酒一起放入锅中,加热焖煮,至水被蒸发完后,取出鳖甲壳,粉碎;
(3)将雪梨、荸荠去皮后切碎,加入适量白砂糖进行腌制,腌制完成后打碎,然后经低温烘干后磨粉。与步骤(2)所得物料混合拌匀,即得。
所述的苋菜养颜面粉的制备方法,其特征在于包括以下步骤:
(1)将苋菜洗净后,去除烂叶、黄叶,放入沸水中淖2分钟,然后放至日光下暴晒,晒干后研磨成粉;苋菜籽晒干后磨成细粉;
(2)将西柚、奇异果、樱桃洗净,用柠檬汁浸泡20分钟后捞出;
(3)将冬虫夏草、当归、红景天、木瓜子、荔枝叶用薄纱布包裹,然后与处理后的西柚、奇异果、樱桃一起加入2-4倍水中加热煮沸30分钟,停止加热,取出纱布,剩余部分磨浆后喷雾干燥,得混合粉;
(4)将上述的粉体合并,然后将小麦面粉、土豆淀粉、营养添加剂等剩余成分加入其中,充分搅拌混合后灭菌、封装即可。
本发明提供了一种苋菜养颜面粉及其制备方法,该苋籽面粉含有丰富的食物纤维,能够充分促进胃肠道的蠕动,帮助人体排出毒素,同时添加冬虫夏草、当归等具有美容作用的中药材,有很好的美容驻颜的作用,是广大爱美女性的理想保健食品。
Claims (2)
1.一种苋菜养颜面粉,其特征在于是由以下重量份的原料组成:苋菜籽10-20、苋菜叶10-20、小麦面粉80-100、土豆淀粉20-30、冬虫夏草1-3、当归2-3、红景天1-2、木瓜子2-3、荔枝叶1-2、西柚3-5、奇异果3-5、樱桃3-5、柠檬汁8-10、营养添加剂6-9;
所述营养添加剂由下列重量份的原料制成:木蝴蝶0.6-1、雪莲花0.8-1.5、生知母1-2、黄精0.7-1、丹皮2-3、鳖甲壳12-15、雪梨5-8、荸荠5-8、黄酒10-12、白砂糖3-5;
制备方法为:(1)将木蝴蝶、雪莲花、生知母、黄精,用薄纱布包裹,然后放入黄酒中,浸泡20-30天,取出药包,得保健酒;
(2)将鳖甲壳、丹皮与保健酒一起放入锅中,加热焖煮,至水被蒸发完后,取出鳖甲壳,粉碎;
(3)将雪梨、荸荠去皮后切碎,加入适量白砂糖进行腌制,腌制完成后打碎,然后经低温烘干后磨粉;与步骤(2)所得物料混合拌匀,即得。
2.一种如权利要求1所述的苋菜养颜面粉的制备方法,其特征在于包括以下步骤:
(1)将苋菜洗净后,去除烂叶、黄叶,放入沸水中淖2-3分钟,然后放至日光下暴晒,晒干后研磨成粉;苋菜籽晒干后磨成细粉;
(2)将西柚、奇异果、樱桃洗净,用柠檬汁浸泡20-30分钟后捞出;
(3)将冬虫夏草、当归、红景天、木瓜子、荔枝叶用薄纱布包裹,然后与处理后的西柚、奇异果、樱桃一起加入2-4倍水中加热煮沸25-35分钟,停止加热,取出纱布,剩余部分磨浆后喷雾干燥,得混合粉;
(4)将上述的粉体合并,然后将小麦面粉、土豆淀粉、营养添加剂等剩余成分加入其中,充分搅拌混合后灭菌、封装即可。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104585610A (zh) * | 2015-01-13 | 2015-05-06 | 凤阳瑞诚食品科技有限公司 | 一种雪莲菌利肠道养生面粉 |
CN109156709A (zh) * | 2018-09-03 | 2019-01-08 | 内蒙古谷语现代农业科技有限公司 | 一种苋菜面粉及其制备方法 |
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CN101411474A (zh) * | 2007-10-15 | 2009-04-22 | 赵春 | 十味营养粉的制作方法 |
CN102599208A (zh) * | 2012-03-22 | 2012-07-25 | 杨树春 | 一种苋菜面粉 |
CN103689329A (zh) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | 一种补肾益脾面粉及其制备方法 |
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2014
- 2014-05-24 CN CN201410223840.4A patent/CN104146203A/zh active Pending
Patent Citations (5)
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CN1117796A (zh) * | 1994-08-11 | 1996-03-06 | 英兆和 | 多功能保健面粉及其制作方法 |
CN1830266A (zh) * | 2005-05-06 | 2006-09-13 | 邓忠元 | 蔬菜野菜全营养强化面粉 |
CN101411474A (zh) * | 2007-10-15 | 2009-04-22 | 赵春 | 十味营养粉的制作方法 |
CN102599208A (zh) * | 2012-03-22 | 2012-07-25 | 杨树春 | 一种苋菜面粉 |
CN103689329A (zh) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | 一种补肾益脾面粉及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104585610A (zh) * | 2015-01-13 | 2015-05-06 | 凤阳瑞诚食品科技有限公司 | 一种雪莲菌利肠道养生面粉 |
CN109156709A (zh) * | 2018-09-03 | 2019-01-08 | 内蒙古谷语现代农业科技有限公司 | 一种苋菜面粉及其制备方法 |
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