CN104970291A - Beautifying flour with fruit flavor and preparation method beautifying flour - Google Patents
Beautifying flour with fruit flavor and preparation method beautifying flour Download PDFInfo
- Publication number
- CN104970291A CN104970291A CN201510448513.3A CN201510448513A CN104970291A CN 104970291 A CN104970291 A CN 104970291A CN 201510448513 A CN201510448513 A CN 201510448513A CN 104970291 A CN104970291 A CN 104970291A
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- CN
- China
- Prior art keywords
- flour
- parts
- beautifying
- wheat
- added
- 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.)
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Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000008369 fruit flavor Substances 0.000 title abstract 2
- 241000209140 Triticum Species 0.000 claims abstract description 21
- 235000021307 Triticum Nutrition 0.000 claims abstract description 21
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 9
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 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
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 241000270708 Testudinidae Species 0.000 claims abstract description 7
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 7
- 239000003292 glue Substances 0.000 claims abstract description 7
- 235000009165 saligot Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 240000001085 Trapa natans Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 230000003796 beauty Effects 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 239000000428 dust Substances 0.000 claims description 7
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 230000035784 germination Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 244000170916 Paeonia officinalis Species 0.000 claims 2
- 235000012149 noodles Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 2
- 229940082509 xanthan gum Drugs 0.000 abstract 2
- 235000010493 xanthan gum Nutrition 0.000 abstract 2
- 239000000230 xanthan gum Substances 0.000 abstract 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract 1
- 240000000038 Ziziphus mauritiana Species 0.000 abstract 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 1
- 102000004139 alpha-Amylases Human genes 0.000 abstract 1
- 108090000637 alpha-Amylases Proteins 0.000 abstract 1
- 229940024171 alpha-amylase Drugs 0.000 abstract 1
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 241000736199 Paeonia Species 0.000 description 4
- 241001083492 Trapa Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- 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 beautifying flour with a fruit flavor and a preparation method of the beautifying flour. The beautifying flour is characterized by being prepared from the following raw materials in parts by weight: 500-530 parts of wheat, 3.5-4 parts of xanthan gum, 30-34 parts of water chestnut, 35-40 parts of pawpaw, 10-12 parts of grape seeds, 8-9 parts of egg powder, 3-4 parts of peach flowers, 5-6 parts of poria cocos, 2-3 parts of Chinese dates, 3-4 parts of tortoise glue and 2-3 parts of radix paeoniae alba. In the beautifying flour, the xanthan gum is added, so that viscosity of the flour is increased, the prepared beautifying flour is suitable for making noodles, and the made noodles are stewing-resistant, elastic and chewy. In addition, part of wheat in the raw materials is ground into flour after sprout, so that the content of gamma-aminobutyric acid in the beautifying flour is increased. The sprouting wheat is subjected to microwave processing so as to reduce the activity of alpha-amylase and avoid the problem that the quality of the wheat is influenced by the sprouting treatment. Furthermore, fruits are added in the beautifying flour, so that a fragrant flavor is obtained. The added grape seeds can resist oxidation, and the traditional Chinese medicines are added, so that a beautifying effect is achieved.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of flour, particularly relate to a kind of fruity beauty treatment flour and preparation method thereof.
Background technology
Flour is a kind of powder worn into by wheat, is the staple food of north of China most area, can makes the numerous food such as noodles, steamed bun.It is low much to there is protein content in the flour now commercially sold, and the noodles made by it exist chews the problems such as strength difference, non-resistant to cook, therefore, produce a kind of can make chew strength, the flour of noodles of resistant to cook has wide market prospects.
Summary of the invention
The object of this invention is to provide a kind of fruity beauty treatment flour and preparation method thereof, the present invention has the feature of nutrient health, unique flavor.
The technical solution adopted in the present invention is:
A kind of fruity beauty treatment flour, is characterized in that being made up of the raw material of following weight portion:
Wheat 500-530, xanthans 3.5-4, water chestnut 30-34, pawpaw 35-40, grape pip 10-12, powdered egg 8-9, peach blossom 3-4, Poria cocos 5-6, date 2-3, tortoise glue 3-4, root of herbaceous peony 2-3.
The preparation method of described fruity beauty treatment flour, is characterized in that comprising the following steps:
(1) peach blossom, Poria cocos, date, tortoise glue, the root of herbaceous peony are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) pull out after the wheat clear water of 10% being soaked 4 hours and drain, In Shade, cover wet gauze, keep moistening, until wheat germination after 24 hours by gained drying materials, microwave irradiation 140-150s, then carries out abrasive dust;
(3) add water residue wheat moistening 32-38 hour, makes water content reach 15-16%, dries, abrasive dust is for subsequent use;
(4) get water chestnut, pawpaw pulp, squeeze the juice, obtain fruit juice; Grape pip is carried out defibrination with fruit juice, filter cleaner, gained filtrate is spray-dried makes powder, then mixes with step (1), (2), (3) gained material and leftover materials and mixes thoroughly, to obtain final product.
Beneficial effect of the present invention is:
The present invention with the addition of the viscosity that xanthans can increase flour, the present invention is made to be suitable for making noodles, use the more solid resistant to cook of noodles that the present invention makes, and it is flexible and chew strength, part wheat simultaneously in raw material of the present invention abrasive dust after germinateing, the content of GABA of the present invention can be increased, and the activity of AMS after wheat germination, can be reduced through microwave treatment, avoid the quality affecting wheat flour due to wheat germination process, and the present invention with the addition of various fruits, make taste delicate fragrance of the present invention, in addition the grape pip added can be anti-oxidant, Chinese medicine in collocation the present invention can play effect of beauty treatment.
Detailed description of the invention
A kind of fruity beauty treatment flour, is characterized in that being made up of the raw material of following weight portion (kilogram):
Wheat 500, xanthans 3.5, water chestnut 30, pawpaw 35, grape pip 10, powdered egg 8, peach blossom 3, Poria cocos 5, date 2, tortoise glue 3, the root of herbaceous peony 2.
The preparation method of described fruity beauty treatment flour, comprises the following steps:
(1) peach blossom, Poria cocos, date, tortoise glue, the root of herbaceous peony are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) pull out after the wheat clear water of 10% being soaked 4 hours and drain, In Shade, cover wet gauze, keep moistening, until wheat germination after 24 hours by gained drying materials, microwave irradiation 140-150s, then carries out abrasive dust;
(3) add water residue wheat moistening 32-38 hour, makes water content reach 15-16%, dries, abrasive dust is for subsequent use;
(4) get water chestnut, pawpaw pulp, squeeze the juice, obtain fruit juice; Grape pip is carried out defibrination with fruit juice, filter cleaner, gained filtrate is spray-dried makes powder, then mixes with step (1), (2), (3) gained material and leftover materials and mixes thoroughly, to obtain final product.
Claims (2)
1. a fruity beauty treatment flour, is characterized in that being made up of the raw material of following weight portion:
Wheat 500-530, xanthans 3.5-4, water chestnut 30-34, pawpaw 35-40, grape pip 10-12, powdered egg 8-9, peach blossom 3-4, Poria cocos 5-6, date 2-3, tortoise glue 3-4, root of herbaceous peony 2-3.
2. the preparation method of fruity beauty treatment flour according to claim 1, is characterized in that comprising the following steps:
(1) peach blossom, Poria cocos, date, tortoise glue, the root of herbaceous peony are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) pull out after the wheat clear water of 10% being soaked 4 hours and drain, In Shade, cover wet gauze, keep moistening, until wheat germination after 24 hours by gained drying materials, microwave irradiation 140-150s, then carries out abrasive dust;
(3) add water residue wheat moistening 32-38 hour, makes water content reach 15-16%, dries, abrasive dust is for subsequent use;
(4) get water chestnut, pawpaw pulp, squeeze the juice, obtain fruit juice; Grape pip is carried out defibrination with fruit juice, filter cleaner, gained filtrate is spray-dried makes powder, then mixes with step (1), (2), (3) gained material and leftover materials and mixes thoroughly, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510448513.3A CN104970291A (en) | 2015-07-28 | 2015-07-28 | Beautifying flour with fruit flavor and preparation method beautifying flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510448513.3A CN104970291A (en) | 2015-07-28 | 2015-07-28 | Beautifying flour with fruit flavor and preparation method beautifying flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104970291A true CN104970291A (en) | 2015-10-14 |
Family
ID=54267716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510448513.3A Withdrawn CN104970291A (en) | 2015-07-28 | 2015-07-28 | Beautifying flour with fruit flavor and preparation method beautifying flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104970291A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101786029A (en) * | 2010-02-26 | 2010-07-28 | 李玉龙 | Production method of wheat flour |
| CN103157527A (en) * | 2013-03-08 | 2013-06-19 | 河南工业大学 | Method for improving wheat quality in microwave treatment |
| CN104642898A (en) * | 2015-02-05 | 2015-05-27 | 陆伟 | Fresh rice wine flavored flour for warming middle warmer and tonifying liver and preparation method of fresh rice wine flavored flour |
-
2015
- 2015-07-28 CN CN201510448513.3A patent/CN104970291A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101786029A (en) * | 2010-02-26 | 2010-07-28 | 李玉龙 | Production method of wheat flour |
| CN103157527A (en) * | 2013-03-08 | 2013-06-19 | 河南工业大学 | Method for improving wheat quality in microwave treatment |
| CN104642898A (en) * | 2015-02-05 | 2015-05-27 | 陆伟 | Fresh rice wine flavored flour for warming middle warmer and tonifying liver and preparation method of fresh rice wine flavored flour |
Non-Patent Citations (1)
| Title |
|---|
| 田建珍等: "发芽小麦研究进展", 《粮食与油脂》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151014 |