CN104161241A - Flour for benefitting qi and enriching blood and preparation method thereof - Google Patents
Flour for benefitting qi and enriching blood and preparation method thereof Download PDFInfo
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- CN104161241A CN104161241A CN201410343352.7A CN201410343352A CN104161241A CN 104161241 A CN104161241 A CN 104161241A CN 201410343352 A CN201410343352 A CN 201410343352A CN 104161241 A CN104161241 A CN 104161241A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims description 9
- 239000008280 blood Substances 0.000 title abstract description 14
- 210000004369 blood Anatomy 0.000 title abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 39
- 235000021307 Triticum Nutrition 0.000 claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241000234435 Lilium Species 0.000 claims abstract description 9
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 9
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 9
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 8
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- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 8
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 8
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- 241000132012 Atractylodes Species 0.000 claims abstract description 7
- 241001070941 Castanea Species 0.000 claims abstract description 7
- 235000014036 Castanea Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000009736 wetting Methods 0.000 claims abstract description 7
- 235000014347 soups Nutrition 0.000 claims description 19
- 244000144725 Amygdalus communis Species 0.000 claims description 9
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 9
- 235000020224 almond Nutrition 0.000 claims description 9
- 239000012752 auxiliary agent Substances 0.000 claims description 9
- 235000021028 berry Nutrition 0.000 claims description 9
- 235000011837 pasties Nutrition 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 240000004638 Dendrobium nobile Species 0.000 claims description 7
- 241000521581 Millettia Species 0.000 claims description 7
- 240000004371 Panax ginseng Species 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 235000008671 Calycanthus floridus Nutrition 0.000 claims description 6
- 244000025311 Calycanthus occidentalis Species 0.000 claims description 6
- 235000008670 Calycanthus occidentalis Nutrition 0.000 claims description 6
- 241001546929 Campsis grandiflora Species 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 244000067456 Chrysanthemum coronarium Species 0.000 claims description 6
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims description 6
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 235000004520 Lindera benzoin Nutrition 0.000 claims description 6
- 235000008262 Lindera benzoin var. benzoin Nutrition 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 230000001186 cumulative effect Effects 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 241000411851 herbal medicine Species 0.000 abstract description 6
- 235000008429 bread Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 241001523681 Dendrobium Species 0.000 abstract 2
- 241000913745 Spatholobus Species 0.000 abstract 2
- 244000241872 Lycium chinense Species 0.000 abstract 1
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- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 244000000626 Daucus carota Species 0.000 description 4
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- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 206010025476 Malabsorption Diseases 0.000 description 1
- 208000004155 Malabsorption Syndromes Diseases 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 208000008469 Peptic Ulcer Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
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- 238000012423 maintenance Methods 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000011906 peptic ulcer disease Diseases 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- 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
The invention relates to flour for benefitting qi and enriching blood. The flour is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of wheat grains, 20-30 parts of red date powder, 15-20 parts of red bean flour, 10-14 parts of carrot juice, 20-24 parts of sugar-cane juice, 10-15 parts of chestnut powder, 8-10 parts of ginseng, 6-8 parts of bighead atractylodes rhizomes, 15-18 parts of mulberry roots, 5-7 parts of spatholobus stems, 7-10 parts of lilies, 4-6 parts of dendrobium, 6-10 parts of Chinese wolfberry, 4-5 parts of addition agents, and an appropriate amount of water. The invention relates to the flour for benefitting qi and enriching the blood. The flour is prepared through the following steps: firstly, using cooking liquor decocted by specially-made Chinese herbal medicines for wetting wheat, then performing microwave slaking, finally crushing the raw materials into powder, and adding auxiliary materials to obtain the flour. The formula of the added Chinese herbal medicines includes the spatholobus stems, the lilies, the dendrobium and the like, which have the efficacies of enriching the blood and benefitting qi. Through a wheat wetting process and a microwave slaking stage, the functional compositions of the Chinese herbal medicines are infiltrated into the flour, so that the flour has the efficacy of health care. The auxiliary materials consist of some red dates, the red bean powder, the carrot juice and the like, which also have the function of relieving deficiency. The invention aims to begin focusing on the raw materials for making food so as to avoid the use of additives, and the flour has a very high application valve in the respects of making bread, cooked wheaten food and the like.
Description
Technical field
The present invention is flour of a kind of blood-enrich and preparation method thereof, belongs to the processing technology of flour in food.
Background technology
Carrot is enriched blood splendid, is commonly called as carrot, and it makes ginseng Japan's person.Carrot contains abundant bata-carotene, and this nutrition, to the splendid benefit of having enriched blood, can be boiled soup by multiplex carrot usually, allows your drink of soup after the meal become the blood-enriching soup product that just can drink at ordinary times.Hypoferric anemia is our modal anaemia, except supplementing irony by tonic or chalybeate, cause the behind reason that iron-deficient is enriched blood also should note, picture menorrhalgia, peptic ulcer, malabsorption, conceived, the long-term blood etc. of contributing, is applicable to mode for different selecting factors and improves Status of Anemia, also very important.
Red date is the holy product of blood-enriching face-nourishing, red jujube blood-enriching as you know, red date contains abundant vitamin, fructose and each seed amino acid, and the traditional Chinese medical science thinks that red date is warm, guarantor's blood nourishes blood, can improve blood circulation, pharmacological research finds, some contained composition of red date can increase erythrocytic content in blood, strengthen marrow and make to function, make of pink and healthy-looking.With longan collocation, not only enrich blood and foster the spirit of nobility, can also skin maintenance.
Quite be subject to the trace element that sugarcane that people like also has volume, comprise iron, zinc, calcium, phosphorus, manganese etc., wherein the highest with the content of iron, per kilogram can occupy the hat of fruit up to nine milligrams, thereby has had the title of the fruit of enriching blood.
The wheat of wheat is mainly comprised of three parts: wheat bran is wrapped in the outer 18%-25% that grain is heavy that accounts for; The wheat wheat germ germinateing of relying only accounts for 1%-2%; Endosperm accounts for 80%.Between endosperm and wheat bran, also has aleurone adhesion.Wheat makes wheat bran, wheat germ and endosperm separated and by the edible flour of the levigate people of making of endosperm through flouring technology processing.Flour processing be physical separating process do not change the original chemical characteristic He Shui of wheat endosperm and after dough rheological characteristics.
From affect flour edible quality because usually seeing that protein content and quality are the most important factors that determines its edible quality, processing quality and market value.For example making bread will be good in the hope of the large mouthfeel of loaf volume with high gluten wheat flour; Make noodles, boiled dumpling will use in strong gluten wheat powder in the hope of its " chewiness ", smooth; And the cake made from low-gluten wheat flour is soft, biscuit is crisp.The demand of the visible various wheat flour speciallies of development of producing along with food industrialization is more and more higher and its deciding factor is exactly flour " protein content and quality ".
Summary of the invention
A flour for blood-enrich, is characterized in that being made by the raw material of following weight portion: wheat berry 500 ~ 550, red date powder 20 ~ 30, red bean powder 15 ~ 20, carrot juice 10 ~ 14, sugar-cane juice 20 ~ 24, chest nut powder 10 ~ 15, ginseng 8 ~ 10, the bighead atractylodes rhizome 6 ~ 8, Mulberry Roots 15 ~ 18, reticulate millettia 5 ~ 7, lily 7 ~ 10, the stem of noble dendrobium 4 ~ 6, matrimony vine 6 ~ 10, auxiliary agent 4 ~ 5 and appropriate water;
Described auxiliary agent has the raw material of following weight portion to make: leaf of GAIGUO 4 ~ 6, Chinese trumpet creeper 5 ~ 7, red date skin 14 ~ 18, combined spicebush fruit 8 ~ 10, rose 5 ~ 7, honeysuckle 5 ~ 6, almond powder 25 ~ 30, pineapple peel 12 ~ 15, yellow cinnamon leaf 6 ~ 8, wheat stalk 4 ~ 6, crowndaisy chrysanthemum 4 ~ 5, lotus leaf 6 ~ 7 and appropriate water; Preparation method is: (1) mixes leaf of GAIGUO, Chinese trumpet creeper, combined spicebush fruit, rose, honeysuckle and crowndaisy chrysanthemum, adds 1.5 ~ 2.5 times to the water of cumulative volume, decocts to little fire after boiling, to boil 60 ~ 70min and obtain condensed soup juice, filters to obtain soup juice; (2) by the soup juice that adds (1) to obtain after almond powder frying 3 ~ 5min, furnishing pasty state; (3) mixture of red fructus corni, pineapple peel, yellow cinnamon leaf, wheat stalk and lotus leaf, added after water did not have material 6 ~ 8cm and boil, and stifling (2) described pasty state almond powder, continues 30 ~ 40min simultaneously, completes post-drying and pulverizes and get final product.
A preparation method for the flour of blood-enrich, is characterized in that comprising following step:
(1) mix ginseng, the bighead atractylodes rhizome, Mulberry Roots, reticulate millettia, lily, the stem of noble dendrobium, matrimony vine, auxiliary agent and other following residual components not relating to, add 3 ~ 4 times to the water of cumulative volume, decoct to turning little fire after boiling and boil 70 ~ 80min, filter to obtain concentrated rear soup juice;
(2) selected drying wheat particle, is sprayed at the soup juice (1) Suo Shu on wheat berry, continues to spray after dry, keeps wheat surface wettability to carry out wheat wetting, continues 10 ~ 15h left and right, and the microwave of then putting into 0.4 ~ 0.8kw carries out slaking, continues 6 ~ 10min;
(3) wheat berry of (2) gained is carried out to abrasive dust, after sieve powder, obtain batch flour;
(4) mix red date powder, red bean powder and chest nut powder, frying 5 ~ 8min is added in the flour of (3) afterwards together with carrot juice, sugar-cane juice, adds water tune and mixes with pasty state, is finally dried and pulverizes to obtain.
Advantage of the present invention: the present invention is a kind of flour of blood-enrich, it is first with the soup juice of special Chinese herbal medicine decoction, to carry out wheat wetting, then carry out microwave ripening, last abrasive dust also adds auxiliary material and completes, the Chinese herbal medicine formula wherein adding has reticulate millettia, lily, the stem of noble dendrobium etc., the effect all with blood yiqi, utilize the stage of wheat wetting process and microwave ripening, allow the functional component of Chinese herbal medicine infiltrate in flour, play the effect of health care, auxiliary material is also by some red dates, the composition such as red bean powder and carrot juice, the function that has equally qi-restoratives, the present invention is intended to start to pick up from doing the raw material of food, avoid the use of additive, at aspects such as bread processed and wheaten food, there is very high application.
The specific embodiment
Embodiment 1:
A flour for blood-enrich, is characterized in that by following weight portion (unit: raw material g) is made: wheat berry 500 ~ 550, red date powder 20 ~ 30, red bean powder 15 ~ 20, carrot juice 10 ~ 14, sugar-cane juice 20 ~ 24, chest nut powder 10 ~ 15, ginseng 8 ~ 10, the bighead atractylodes rhizome 6 ~ 8, Mulberry Roots 15 ~ 18, reticulate millettia 5 ~ 7, lily 7 ~ 10, the stem of noble dendrobium 4 ~ 6, matrimony vine 6 ~ 10, auxiliary agent 4 ~ 5 and appropriate water;
Described auxiliary agent has the raw material of following weight portion to make: leaf of GAIGUO 4 ~ 6, Chinese trumpet creeper 5 ~ 7, red date skin 14 ~ 18, combined spicebush fruit 8 ~ 10, rose 5 ~ 7, honeysuckle 5 ~ 6, almond powder 25 ~ 30, pineapple peel 12 ~ 15, yellow cinnamon leaf 6 ~ 8, wheat stalk 4 ~ 6, crowndaisy chrysanthemum 4 ~ 5, lotus leaf 6 ~ 7 and appropriate water; Preparation method is: (1) mixes leaf of GAIGUO, Chinese trumpet creeper, combined spicebush fruit, rose, honeysuckle and crowndaisy chrysanthemum, adds 1.5 ~ 2.5 times to the water of cumulative volume, decocts to little fire after boiling, to boil 60 ~ 70min and obtain condensed soup juice, filters to obtain soup juice; (2) by the soup juice that adds (1) to obtain after almond powder frying 3 ~ 5min, furnishing pasty state; (3) mixture of red fructus corni, pineapple peel, yellow cinnamon leaf, wheat stalk and lotus leaf, added after water did not have material 6 ~ 8cm and boil, and stifling (2) described pasty state almond powder, continues 30 ~ 40min simultaneously, completes post-drying and pulverizes and get final product.
A preparation method for the flour of blood-enrich, is characterized in that comprising following step:
(1) mix ginseng, the bighead atractylodes rhizome, Mulberry Roots, reticulate millettia, lily, the stem of noble dendrobium, matrimony vine, auxiliary agent and other following residual components not relating to, add 3 ~ 4 times to the water of cumulative volume, decoct to turning little fire after boiling and boil 70 ~ 80min, filter to obtain concentrated rear soup juice;
(2) selected drying wheat particle, is sprayed at the soup juice (1) Suo Shu on wheat berry, continues to spray after dry, keeps wheat surface wettability to carry out wheat wetting, continues 10 ~ 15h left and right, and the microwave of then putting into 0.4 ~ 0.8kw carries out slaking, continues 6 ~ 10min;
(3) wheat berry of (2) gained is carried out to abrasive dust, after sieve powder, obtain batch flour;
(4) mix red date powder, red bean powder and chest nut powder, frying 5 ~ 8min is added in the flour of (3) afterwards together with carrot juice, sugar-cane juice, adds water tune and mixes with pasty state, is finally dried and pulverizes to obtain.
Claims (2)
1. a flour for blood-enrich, is characterized in that being made by the raw material of following weight portion: wheat berry 500 ~ 550, red date powder 20 ~ 30, red bean powder 15 ~ 20, carrot juice 10 ~ 14, sugar-cane juice 20 ~ 24, chest nut powder 10 ~ 15, ginseng 8 ~ 10, the bighead atractylodes rhizome 6 ~ 8, Mulberry Roots 15 ~ 18, reticulate millettia 5 ~ 7, lily 7 ~ 10, the stem of noble dendrobium 4 ~ 6, matrimony vine 6 ~ 10, auxiliary agent 4 ~ 5 and appropriate water;
Described auxiliary agent has the raw material of following weight portion to make: leaf of GAIGUO 4 ~ 6, Chinese trumpet creeper 5 ~ 7, red date skin 14 ~ 18, combined spicebush fruit 8 ~ 10, rose 5 ~ 7, honeysuckle 5 ~ 6, almond powder 25 ~ 30, pineapple peel 12 ~ 15, yellow cinnamon leaf 6 ~ 8, wheat stalk 4 ~ 6, crowndaisy chrysanthemum 4 ~ 5, lotus leaf 6 ~ 7 and appropriate water; Preparation method is: (1) mixes leaf of GAIGUO, Chinese trumpet creeper, combined spicebush fruit, rose, honeysuckle and crowndaisy chrysanthemum, adds 1.5 ~ 2.5 times to the water of cumulative volume, decocts to little fire after boiling, to boil 60 ~ 70min and obtain condensed soup juice, filters to obtain soup juice; (2) by the soup juice that adds (1) to obtain after almond powder frying 3 ~ 5min, furnishing pasty state; (3) mixture of red fructus corni, pineapple peel, yellow cinnamon leaf, wheat stalk and lotus leaf, added after water did not have material 6 ~ 8cm and boil, and stifling (2) described pasty state almond powder, continues 30 ~ 40min simultaneously, completes post-drying and pulverizes and get final product.
2. a kind of preparation method of flour of blood-enrich according to claim 1, is characterized in that comprising following step:
(1) mix ginseng, the bighead atractylodes rhizome, Mulberry Roots, reticulate millettia, lily, the stem of noble dendrobium, matrimony vine, auxiliary agent and other following residual components not relating to, add 3 ~ 4 times to the water of cumulative volume, decoct to turning little fire after boiling and boil 70 ~ 80min, filter to obtain concentrated rear soup juice;
(2) selected drying wheat particle, is sprayed at the soup juice (1) Suo Shu on wheat berry, continues to spray after dry, keeps wheat surface wettability to carry out wheat wetting, continues 10 ~ 15h left and right, and the microwave of then putting into 0.4 ~ 0.8kw carries out slaking, continues 6 ~ 10min;
(3) wheat berry of (2) gained is carried out to abrasive dust, after sieve powder, obtain batch flour;
(4) mix red date powder, red bean powder and chest nut powder, frying 5 ~ 8min is added in the flour of (3) afterwards together with carrot juice, sugar-cane juice, adds water tune and mixes with pasty state, is finally dried and pulverizes to obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410343352.7A CN104161241A (en) | 2014-07-18 | 2014-07-18 | Flour for benefitting qi and enriching blood and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410343352.7A CN104161241A (en) | 2014-07-18 | 2014-07-18 | Flour for benefitting qi and enriching blood and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104161241A true CN104161241A (en) | 2014-11-26 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410343352.7A Pending CN104161241A (en) | 2014-07-18 | 2014-07-18 | Flour for benefitting qi and enriching blood and preparation method thereof |
Country Status (1)
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|---|---|
| CN (1) | CN104161241A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473018A (en) * | 2014-12-18 | 2015-04-01 | 蒙城县科技创业服务中心 | Hamimelon flavored oat flour and preparation method thereof |
| CN104585614A (en) * | 2015-01-13 | 2015-05-06 | 凤阳瑞诚食品科技有限公司 | Honey flour capable of enriching blood |
| CN104783053A (en) * | 2015-04-10 | 2015-07-22 | 安徽金麦乐面业有限公司 | Fructus lycii dumpling flour and preparation method thereof |
| CN104824523A (en) * | 2015-04-10 | 2015-08-12 | 安徽金麦乐面业有限公司 | Health-preserving steamed bread powder and preparation method thereof |
| CN104855813A (en) * | 2015-04-21 | 2015-08-26 | 安徽三泰面粉有限责任公司 | Egg noodles and preparation method thereof |
| CN105211882A (en) * | 2015-11-20 | 2016-01-06 | 务川自治县华达食品厂 | A kind of blood-enrich lily root flour and preparation method thereof |
| CN105794903A (en) * | 2016-03-31 | 2016-07-27 | 济南高瑞生物科技有限公司 | Bread flour capable of enhancing immunity |
| CN106173838A (en) * | 2016-07-12 | 2016-12-07 | 凤台县龙泰面粉有限责任公司 | A kind of leaf of Fructus Citri grandis is enriched blood sugar-free flour and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473018A (en) * | 2014-12-18 | 2015-04-01 | 蒙城县科技创业服务中心 | Hamimelon flavored oat flour and preparation method thereof |
| CN104585614A (en) * | 2015-01-13 | 2015-05-06 | 凤阳瑞诚食品科技有限公司 | Honey flour capable of enriching blood |
| CN104783053A (en) * | 2015-04-10 | 2015-07-22 | 安徽金麦乐面业有限公司 | Fructus lycii dumpling flour and preparation method thereof |
| CN104824523A (en) * | 2015-04-10 | 2015-08-12 | 安徽金麦乐面业有限公司 | Health-preserving steamed bread powder and preparation method thereof |
| CN104855813A (en) * | 2015-04-21 | 2015-08-26 | 安徽三泰面粉有限责任公司 | Egg noodles and preparation method thereof |
| CN105211882A (en) * | 2015-11-20 | 2016-01-06 | 务川自治县华达食品厂 | A kind of blood-enrich lily root flour and preparation method thereof |
| CN105794903A (en) * | 2016-03-31 | 2016-07-27 | 济南高瑞生物科技有限公司 | Bread flour capable of enhancing immunity |
| CN106173838A (en) * | 2016-07-12 | 2016-12-07 | 凤台县龙泰面粉有限责任公司 | A kind of leaf of Fructus Citri grandis is enriched blood sugar-free flour and preparation method thereof |
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