CN104273422A - High-protein fruit-vegetable flour and preparation method thereof - Google Patents
High-protein fruit-vegetable flour and preparation method thereof Download PDFInfo
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- CN104273422A CN104273422A CN201410501223.6A CN201410501223A CN104273422A CN 104273422 A CN104273422 A CN 104273422A CN 201410501223 A CN201410501223 A CN 201410501223A CN 104273422 A CN104273422 A CN 104273422A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 48
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 17
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 17
- 230000036541 health Effects 0.000 claims abstract description 13
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 9
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 9
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000004153 Hibiscus sabdariffa Species 0.000 claims abstract description 7
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims abstract description 7
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 7
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000009165 saligot Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 4
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 4
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 4
- 240000001085 Trapa natans Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 235000015097 nutrients Nutrition 0.000 claims description 8
- 239000003814 drug Substances 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 240000000588 Hericium erinaceus Species 0.000 claims description 6
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 6
- 241000251511 Holothuroidea Species 0.000 claims description 6
- 244000078118 Ilex latifolia Species 0.000 claims description 6
- 235000008706 Ilex latifolia Nutrition 0.000 claims description 6
- 240000000759 Lepidium meyenii Species 0.000 claims description 6
- 235000000421 Lepidium meyenii Nutrition 0.000 claims description 6
- 240000004674 Papaver rhoeas Species 0.000 claims description 6
- 240000007263 Pinus koraiensis Species 0.000 claims description 6
- 235000011615 Pinus koraiensis Nutrition 0.000 claims description 6
- 240000007164 Salvia officinalis Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000010495 camellia oil Substances 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 235000012902 lepidium meyenii Nutrition 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000007846 Papaver rhoeas Nutrition 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 244000134540 Polymnia sonchifolia Species 0.000 abstract 2
- 235000003406 Polymnia sonchifolia Nutrition 0.000 abstract 2
- 241000209035 Ilex Species 0.000 abstract 1
- 235000003332 Ilex aquifolium Nutrition 0.000 abstract 1
- 235000002296 Ilex sandwicensis Nutrition 0.000 abstract 1
- 235000002294 Ilex volkensiana Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 235000008242 dietary patterns Nutrition 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 241001083492 Trapa Species 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002787 reinforcement 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses high-protein fruit-vegetable flour. The high-protein fruit-vegetable flour is characterized by comprising the following raw materials in parts by weight: 300 to 310 parts of flour, 13 to 15 parts of corn protein powder, 40 to 45 parts of cucumber, 30 to 40 parts of plum, 30 to 35 parts of smallanthus sonchifolius, 3 to 4 parts of lotus powder, 15 to 20 parts of cassava, 10 to 12 parts of roselle, 2 to 3 parts of cocoa bean powder, 18 to 20 parts of grape wine, 8 to 9 parts of water chestnut, 3 to 4 parts of honeyed folium eriobotryae, 5 to 6 parts of radix pseudostellariae, 8 to 10 parts of broadleaf holly leaves and 9 to 10 parts of nutritional additives. The high-protein fruit-vegetable flour has beneficial effects that high-protein food raw materials such as corn protein powder, smallanthus sonchifolius and cassava are added in the flour, so that the protein content in the flour is increased, and the daily protein of people can be satisfied; by adding the fruits and vegetables such as cucumber and plum, the dietary pattern is improved, so that the high-protein fruit-vegetable flour is easier to digest by the human body; by adding the traditional Chinese herbs, a good health effect can be achieved, and the body health of people can be improved when people eat the flour for a long time.
Description
Invention field
The present invention relates to food processing field, specifically relate to a kind of high protein fruit vegetable flour and preparation method thereof.
Background technology
Flour refers to a kind of powder worn into by wheat, and it is the staple food of north of China most area.Various with the food variety that flour is made, make a lot of variety, local flavor is totally different, is one of major dietary of liking of Chinese people.Present people is along with the raising of Living Water product and food quality, and the reinforcement of health care consciousness, and people are more and more deep for the concept of health, and the staple food with health care is more and more welcomed by the people.Simple flour can not meet the make earnest efforts pursuit with health of people for diet, and flour mainly wheat flour in the market, the needs that its heat is low, nutrient can not meet people.The present invention just flour carries out processing improvement, adds various food, also with the addition of the medicinal herb components with medical care effect especially, thus the nutrition and health care that improve flour are worth, and meet the pursuit of modern people to high nutrient health health food.
Summary of the invention
For solving the problem, the object of this invention is to provide a kind of high protein fruit vegetable flour and preparation method thereof.
The technical solution used in the present invention is:
A kind of high protein fruit vegetable flour, it is characterized in that, be made up of the raw material of following weight portion: flour 300-310, corn protein powder 13-15, cucumber 40-45, plum 30-40, Smallantus sonchifolium 30-35, lotus powder 3-4, cassava 15-20, roselle 10-12, cocoa nib 2-3, grape wine 18-20, water chestnut 8-9, honeyed folium eriobotryae 3-4, radix pseudostellariae 5-6, Ilex Latifolia Thunb 8-10, nourishing additive agent 9-10, wherein nourishing additive agent is made up of the raw material of following weight portion: lemon freeze-dried powder 3-4, tea oil 2-3, corn poppy's pollen 1-2, maca powder 1-2, honey 20-25, Korean pine seed powder 4-5, lotus root starch 8-10, sea cucumber 15-20, RHIZOMA ET RADIX VALERIANAE JATNANSI 2-3, red sage root 3-4, Hericium erinaceus 5-7, folium panacis japonici cum caule 6-8, preparation method is: by sea cucumber, RHIZOMA ET RADIX VALERIANAE JATNANSI, the red sage root, Hericium erinaceus, folium panacis japonici cum caule adds suitable quantity of water and boils rear slow fire boiling 40-50 minute, decoction liquor is obtained after elimination residue, then lemon freeze-dried powder is added, tea oil, corn poppy's pollen, maca powder, honey, Korean pine seed powder, lotus root starch continues heating and is concentrated into 1/5th of decoction liquor volume, dry rear pulverizing and get final product.
The preparation method of described a kind of high protein fruit vegetable flour, is characterized in that, comprise the following steps:
(1) honeyed folium eriobotryae, radix pseudostellariae, Ilex Latifolia Thunb are added 5-6 water slow fire boiling 50-60 minute doubly, filter cleaner, then little fire is endured thick, and pulverize after drying, obtains health care Chinese medicine powder;
(2) Smallantus sonchifolium, cassava are put into water after cleaning and soak 20-30 minute, and put cage after pulling out together into and steam ripe perfume (or spice), then put into water and grind pulping, add grape wine after filter and remove residue, then spraying dry obtains nutrient powder;
(3) get water chestnut, plum pulp, roselle, cucumber add suitable quantity of water together after cleaning and are polished into slurries, then carry out decatize slaking, send into freeze drier after cooling, and grinds after dry, obtains local flavor freeze-dried powder;
(4) by flour and step (1) health care Chinese medicine powder, step (2) nutrient powder, step (3) local flavor freeze-dried powder and other residual components mixing and stirring, cross 80-100 mesh sieve, dry rear cooling and get final product.
Beneficial effect of the present invention: the present invention with the addition of the raw-food material of the high protein such as corn protein powder, Smallantus sonchifolium, cassava in flour, protein content in flour is increased, meet people daily needed for, with the addition of the fruits and vegetables such as cucumber, plum, improve diet structure, make it be easier to absorption of human body, the traditional Chinese medicine ingredients of adding, have good health-care effect, long-term taking flour of the present invention, can improve the healthy of people.
Detailed description of the invention
A kind of high protein fruit vegetable flour, it is characterized in that, be made up of the raw material of following weight portion (g): flour 300, corn protein powder 13, cucumber 40, plum 30, Smallantus sonchifolium 30, lotus powder 3, cassava 15, roselle 10, cocoa nib 2, grape wine 18, water chestnut 8, honeyed folium eriobotryae 3, radix pseudostellariae 5, Ilex Latifolia Thunb 8, nourishing additive agent 9, wherein nourishing additive agent is made up of the raw material of following weight portion: lemon freeze-dried powder 4, tea oil 3, corn poppy's pollen 2, maca powder 2, honey 25, Korean pine seed powder 5, lotus root starch 10, sea cucumber 20, RHIZOMA ET RADIX VALERIANAE JATNANSI 3, the red sage root 4, Hericium erinaceus 7, folium panacis japonici cum caule 8, preparation method is: by sea cucumber, RHIZOMA ET RADIX VALERIANAE JATNANSI, the red sage root, Hericium erinaceus, folium panacis japonici cum caule adds suitable quantity of water and boils rear slow fire boiling 40-50 minute, decoction liquor is obtained after elimination residue, then lemon freeze-dried powder is added, tea oil, corn poppy's pollen, maca powder, honey, Korean pine seed powder, lotus root starch continues heating and is concentrated into 1/5th of decoction liquor volume, dry rear pulverizing and get final product.
The preparation method of described a kind of high protein fruit vegetable flour, is characterized in that, comprise the following steps:
(1) honeyed folium eriobotryae, radix pseudostellariae, Ilex Latifolia Thunb are added 5-6 water slow fire boiling 50-60 minute doubly, filter cleaner, then little fire is endured thick, and pulverize after drying, obtains health care Chinese medicine powder;
(2) Smallantus sonchifolium, cassava are put into water after cleaning and soak 20-30 minute, and put cage after pulling out together into and steam ripe perfume (or spice), then put into water and grind pulping, add grape wine after filter and remove residue, then spraying dry obtains nutrient powder;
(3) get water chestnut, plum pulp, roselle, cucumber add suitable quantity of water together after cleaning and are polished into slurries, then carry out decatize slaking, send into freeze drier after cooling, and grinds after dry, obtains local flavor freeze-dried powder;
(4) by flour and step (1) health care Chinese medicine powder, step (2) nutrient powder, step (3) local flavor freeze-dried powder and other residual components mixing and stirring, cross 80-100 mesh sieve, dry rear cooling and get final product.
Claims (2)
1. a high protein fruit vegetable flour, it is characterized in that, be made up of the raw material of following weight portion: flour 300-310, corn protein powder 13-15, cucumber 40-45, plum 30-40, Smallantus sonchifolium 30-35, lotus powder 3-4, cassava 15-20, roselle 10-12, cocoa nib 2-3, grape wine 18-20, water chestnut 8-9, honeyed folium eriobotryae 3-4, radix pseudostellariae 5-6, Ilex Latifolia Thunb 8-10, nourishing additive agent 9-10, wherein nourishing additive agent is made up of the raw material of following weight portion: lemon freeze-dried powder 3-4, tea oil 2-3, corn poppy's pollen 1-2, maca powder 1-2, honey 20-25, Korean pine seed powder 4-5, lotus root starch 8-10, sea cucumber 15-20, RHIZOMA ET RADIX VALERIANAE JATNANSI 2-3, red sage root 3-4, Hericium erinaceus 5-7, folium panacis japonici cum caule 6-8, preparation method is: by sea cucumber, RHIZOMA ET RADIX VALERIANAE JATNANSI, the red sage root, Hericium erinaceus, folium panacis japonici cum caule adds suitable quantity of water and boils rear slow fire boiling 40-50 minute, decoction liquor is obtained after elimination residue, then lemon freeze-dried powder is added, tea oil, corn poppy's pollen, maca powder, honey, Korean pine seed powder, lotus root starch continues heating and is concentrated into 1/5th of decoction liquor volume, dry rear pulverizing and get final product.
2. the preparation method of a kind of high protein fruit vegetable flour according to claim 1, is characterized in that, comprise the following steps:
(1) honeyed folium eriobotryae, radix pseudostellariae, Ilex Latifolia Thunb are added 5-6 water slow fire boiling 50-60 minute doubly, filter cleaner, then little fire is endured thick, and pulverize after drying, obtains health care Chinese medicine powder;
(2) Smallantus sonchifolium, cassava are put into water after cleaning and soak 20-30 minute, and put cage after pulling out together into and steam ripe perfume (or spice), then put into water and grind pulping, add grape wine after filter and remove residue, then spraying dry obtains nutrient powder;
(3) get water chestnut, plum pulp, roselle, cucumber add suitable quantity of water together after cleaning and are polished into slurries, then carry out decatize slaking, send into freeze drier after cooling, and grinds after dry, obtains local flavor freeze-dried powder;
(4) by flour and step (1) health care Chinese medicine powder, step (2) nutrient powder, step (3) local flavor freeze-dried powder and other residual components mixing and stirring, cross 80-100 mesh sieve, dry rear cooling and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410501223.6A CN104273422A (en) | 2014-09-26 | 2014-09-26 | High-protein fruit-vegetable flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410501223.6A CN104273422A (en) | 2014-09-26 | 2014-09-26 | High-protein fruit-vegetable flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104273422A true CN104273422A (en) | 2015-01-14 |
Family
ID=52249162
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410501223.6A Pending CN104273422A (en) | 2014-09-26 | 2014-09-26 | High-protein fruit-vegetable flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104273422A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504193A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Purple sweet potato fruit and vegetable flour and preparation method thereof |
| CN103719675A (en) * | 2013-11-26 | 2014-04-16 | 明光市白云面粉有限公司 | Fruit and vegetable health-care flour and preparation method thereof |
| CN103749593A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | High-protein fruit flour and preparation method thereof |
| CN103976242A (en) * | 2014-05-30 | 2014-08-13 | 佘延英 | Preparation method of fruit and vegetable flour |
-
2014
- 2014-09-26 CN CN201410501223.6A patent/CN104273422A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504193A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Purple sweet potato fruit and vegetable flour and preparation method thereof |
| CN103719675A (en) * | 2013-11-26 | 2014-04-16 | 明光市白云面粉有限公司 | Fruit and vegetable health-care flour and preparation method thereof |
| CN103749593A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | High-protein fruit flour and preparation method thereof |
| CN103976242A (en) * | 2014-05-30 | 2014-08-13 | 佘延英 | Preparation method of fruit and vegetable flour |
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| CN104273422A (en) | High-protein fruit-vegetable flour and preparation method thereof |
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Application publication date: 20150114 |
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