CN104351619A - 一种健脾益胃的面粉及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种健脾益胃的面粉及其制备方法,是由面粉、小米、茭白、花生、水蜜桃、板栗粉、鸡腿菇、芦荟汁、黑芝麻油、人参菜、葡萄籽粉、玉米粉、甜面酱、香芋粉、酥瓜、荆芥、欧李、芝麻叶、拐枣、党参、腊梅花、海马、茯苓、枳实等原料组成。本发明有益效果为:本发明的复合面粉,以面粉、小米、板栗粉等为主要食材,不仅具有明显的健脾益胃的作用,而且还有补肾虚、强身健体的保健功效。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种面粉及其制备方法。
背景技术
面粉是中国北方大部分地区的主食,以面粉制成的食物品种繁多,花样百出,风味迥异,受到大众人群的喜爱。面粉多是由小麦加工而成,一般精制的面粉只含小麦胚乳,营养成分单一;而在加工过程中将口感较为粗糙却富含营养物质的麦麸、麦胚脱去,这些面粉在营养方面其营养素不能满足人体需要,产品比较单一。随着现代生活水平和安全理念的提高,人们越来越重视食品的营养与安全,以及养生保健功效,本发明将多种天然食材相结合,进行科学配比,为人们提供一种绿色健康的面粉制品。
发明内容
本发明的目的是在于提供一种健脾益胃的面粉及其制备方法,方便人们的生活。
为解决这一问题,本发明所采取的技术方案为:健脾益胃的面粉由以下重量份的原料组成:面粉360-366、小米110-115、茭白34-35、花生11-12、水蜜桃23-24、板栗粉45-46、鸡腿菇27-28、芦荟汁7-8、黑芝麻油1-2、人参菜15-16、葡萄籽粉3-4、玉米粉20-21、甜面酱4-5、香芋粉11-12、酥瓜21-22、荆芥2-3、欧李10-11、芝麻叶18-19、拐枣23-24、党参3-4、腊梅花2-3、海马1-2、茯苓2-3、枳实1-2、保健添加剂11-12、水适量。
其中保健添加剂由以下重量份的原料组成:紫薯全粉62-64、香蕉粉14-15、黑豆粉27-28、菊花晶5-6、蜂王浆2-3、花生酱9-10、扁豆花4-5、八仙草2-3、月季花根7-8、荔枝草1-2、荷梗3-4、紫苏叶2-3、水适量。
本发明的健脾益胃的面粉制备过程按以下步骤进行:
(1)小米、花生洗净,党参、腊梅花、海马、茯苓、枳实用纱布包起,一同用小火煮制3-4小时,去除纱布包后连同汤水冷却至室温后打磨成浆,得营养浓浆;
(2)茭白洗净切片,鸡腿菇、人参菜、荆芥、芝麻叶洗净,用开水焯烫熟后捞出冷凉加适量水打磨成浆,得蔬菜浆液;
(3)水蜜桃、欧李、拐枣、酥瓜取果肉加适量水打磨成浆,得混合水果浆液;
(4)面粉过50-60目筛,与步骤(1)营养浓浆、步骤(2)蔬菜浆液、步骤(3)的混合水果浆液及其他剩余成分混合搅拌均匀,烘干后冷却,磨粉过80-100目筛即可。
另外,保健添加剂的制作方法为:将扁豆花、八仙草、月季花根、荔枝草、荷梗、紫苏叶加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀静置2-3小时后用烘干机烘干,研磨成细粉即可。
本发明的有益效果:本发明的复合面粉,以面粉、小米、板栗粉等为主要食材,不仅具有明显的健脾益胃的作用,而且还有补肾虚、强身健体的保健功效。
具体实施方式
健脾益胃的面粉,由以下重量份(千克)的原料组成:
面粉360、小米115、茭白34、花生12、水蜜桃23、板栗粉45、鸡腿菇28、芦荟汁7、黑芝麻油1、人参菜16、葡萄籽粉3、玉米粉20、甜面酱4、香芋粉11、酥瓜21、荆芥2、欧李10、芝麻叶18、拐枣23、党参4、腊梅花2、海马1、茯苓2、枳实2、保健添加剂11、水适量。
其中保健添加剂由以下重量份(千克)的原料组成:紫薯全粉62、香蕉粉15、黑豆粉28、菊花晶6、蜂王浆2、花生酱10、扁豆花5、八仙草2、月季花根7、荔枝草1、荷梗4、紫苏叶2、水适量。
制备方法,包括如下步骤:
(1)小米、花生洗净,党参、腊梅花、海马、茯苓、枳实用纱布包起,一同用小火煮制3小时,去除纱布包后连同汤水冷却至室温后打磨成浆,得营养浓浆;
(2)茭白洗净切片,鸡腿菇、人参菜、荆芥、芝麻叶洗净,用开水焯烫熟后捞出冷凉加适量水打磨成浆,得蔬菜浆液;
(3)水蜜桃、欧李、拐枣、酥瓜取果肉加适量水打磨成浆,得混合水果浆液;
(4)面粉过50目筛,与步骤(1)营养浓浆、步骤(2)蔬菜浆液、步骤(3)的混合水果浆液及其他剩余成分混合搅拌均匀,烘干后冷却,磨粉过80目筛即可。
另外,保健添加剂的制作方法为:将扁豆花、八仙草、月季花根、荔枝草、荷梗、紫苏叶加适量水煎煮1小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀静置3小时后用烘干机烘干,研磨成细粉即可。
Claims (2)
1.一种健脾益胃的面粉,其特征在于,由以下重量份的原料组成:面粉360-366、小米110-115、茭白34-35、花生11-12、水蜜桃23-24、板栗粉45-46、鸡腿菇27-28、芦荟汁7-8、黑芝麻油1-2、人参菜15-16、葡萄籽粉3-4、玉米粉20-21、甜面酱4-5、香芋粉11-12、酥瓜21-22、荆芥2-3、欧李10-11、芝麻叶18-19、拐枣23-24、党参3-4、腊梅花2-3、海马1-2、茯苓2-3、枳实1-2、保健添加剂11-12、水适量;其中保健添加剂由下列重量份的原料组成:紫薯全粉62-64、香蕉粉14-15、黑豆粉27-28、菊花晶5-6、蜂王浆2-3、花生酱9-10、扁豆花4-5、八仙草2-3、月季花根7-8、荔枝草1-2、荷梗3-4、紫苏叶2-3、水适量;制备方法为:将扁豆花、八仙草、月季花根、荔枝草、荷梗、紫苏叶加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀静置2-3小时后用烘干机烘干,研磨成细粉即可。
2.根据权利要求l所述的健脾益胃的面粉的制备方法,其特征在于包括如下步骤:
(1)小米、花生洗净,党参、腊梅花、海马、茯苓、枳实用纱布包起,一同用小火煮制3-4小时,去除纱布包后连同汤水冷却至室温后打磨成浆,得营养浓浆;
(2)茭白洗净切片,鸡腿菇、人参菜、荆芥、芝麻叶洗净,用开水焯烫熟后捞出冷凉加适量水打磨成浆,得蔬菜浆液;
(3)水蜜桃、欧李、拐枣、酥瓜取果肉加适量水打磨成浆,得混合水果浆液;
(4)面粉过50-60目筛,与步骤(1)营养浓浆、步骤(2)蔬菜浆液、步骤(3)的混合水果浆液及其他剩余成分混合搅拌均匀,烘干后冷却,磨粉过80-100目筛即可。
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CN107811208A (zh) * | 2017-11-25 | 2018-03-20 | 明光市绿园粮油贸易有限公司 | 一种治疗消化不良的面粉及其制备方法 |
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