CN105558775A - Nut flour and preparation method thereof - Google Patents
Nut flour and preparation method thereof Download PDFInfo
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- CN105558775A CN105558775A CN201510948950.1A CN201510948950A CN105558775A CN 105558775 A CN105558775 A CN 105558775A CN 201510948950 A CN201510948950 A CN 201510948950A CN 105558775 A CN105558775 A CN 105558775A
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- parts
- powder
- juice
- nutrition
- flour
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- 235000013312 flour Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 241000238557 Decapoda Species 0.000 claims abstract description 17
- 235000016709 nutrition Nutrition 0.000 claims abstract description 17
- 230000035764 nutrition Effects 0.000 claims abstract description 15
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 11
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 11
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 11
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 11
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 11
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 9
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 9
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 9
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 9
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 240000004922 Vigna radiata Species 0.000 claims abstract description 9
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 9
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 9
- 235000020232 peanut Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract description 6
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 6
- 235000020279 black tea Nutrition 0.000 claims abstract description 6
- 235000014103 egg white Nutrition 0.000 claims abstract description 6
- 210000000969 egg white Anatomy 0.000 claims abstract description 6
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 6
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000001579 Cirsium arvense Species 0.000 claims description 8
- 235000005918 Cirsium arvense Nutrition 0.000 claims description 8
- 241000801434 Eruca Species 0.000 claims description 8
- 240000002924 Platycladus orientalis Species 0.000 claims description 8
- 241001534869 Terminalia Species 0.000 claims description 8
- 235000000183 arugula Nutrition 0.000 claims description 8
- 239000003814 drug Substances 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 244000144725 Amygdalus communis Species 0.000 claims description 5
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 5
- 235000020224 almond Nutrition 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000005453 pelletization Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 235000014571 nuts Nutrition 0.000 abstract 4
- 244000024675 Eruca sativa Species 0.000 abstract 1
- 235000014755 Eruca sativa Nutrition 0.000 abstract 1
- 206010022998 Irritability Diseases 0.000 abstract 1
- 241000208467 Macadamia Species 0.000 abstract 1
- 244000134540 Polymnia sonchifolia Species 0.000 abstract 1
- 235000003406 Polymnia sonchifolia Nutrition 0.000 abstract 1
- 244000018633 Prunus armeniaca Species 0.000 abstract 1
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract 1
- 241000001522 Terminalia chebula Species 0.000 abstract 1
- 235000011517 Terminalia chebula Nutrition 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000020113 brazil nut Nutrition 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 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 discloses nut flour and a preparation method thereof. The nut flour is prepared from the following raw materials in parts by weight: 45-60 parts of mung bean meal, 12-18 parts of coarse rice powder, 5-7 parts of peanut kernels, 3-5 parts of lophatherum gracile, 4-6 parts of semen boitae, 7-8 parts of macadamia nuts, 4-5 parts of Chinese yam, 2-4 parts of sea-buckthorn, 4-5 parts of herba cepbalanoplosis segeti, 7-9 parts of egg white powder, 3-4 parts of terminalia chebula leaves, 2-4 parts of brazil nuts, 6-8 parts of black tea juice, 6-8 parts of smallanthus sonchifolius, 6-9 parts of malt syrup, 10-15 parts of roquette seeds, 5-6 parts of apricot kernel powder, 2-4 parts of sunflower seed powder and 6-8 parts of nutritional shrimp juice. The nut flour has the characteristics of rich nutrition, novel taste, attractive color, convenience in eating, no chemical additive and the like, has good effects of clearing heart, inducing diuresis and removing irritability since lophatherum gracile, Chinese yam and other pure traditional Chinese medicinal herbs are added, and is rich in massive nutrition since the nutritional shrimp juice is added, and is beneficial to body health of users after being taken.
Description
Technical field
The present invention relates to a kind of kernel flour and preparation method thereof, belong to food processing technology field.
Background technology
The application of the common attention traditional food of the our people masses, traditional food kind is wide, nutritious, meet the multifarious requirement of people's diet, particularly most Speciality Foods are to the effect for the treatment of chronic disease, as Chinese sorghum can be detoxified, along with improving constantly of people's living standard, health food also more and more causes the concern of people, people to the taste of food and the requirement of health-care effect also more and more higher, existing flour can not meet the demand of people.
Summary of the invention
The object of the present invention is to provide a kind of kernel flour and preparation method thereof.
The present invention adopts following technical scheme:
Kernel flour, the weight portion of its constitutive material is: mung bean flour 45-60, coarse rice powder 12-18, shelled peanut 5-7, lophatherum gracile 3-5, seed of Oriental arborvitae 4-6, Hawaii kernel 7-8, Chinese yam rhizome 4-5, sea-buckthorn 2-4, field thistle 4-5, egg-white powder 7-9, medicine terminalia leaf 3-4, abalone fruit 2-4, black tea draw-off juice 6-8, Smallantus sonchifolium 6-8, malt syrup 6-9, rocket salad 10-15, almond powder 5-6, sunflower seed powder 2-4 and nutrition peeled shrimp juice 6-8.
Kernel flour, the weight portion of its constitutive material is: mung bean flour 50, coarse rice powder 15, shelled peanut 6, lophatherum gracile 4, the seed of Oriental arborvitae 5, Hawaii kernel 7.5, Chinese yam rhizome 4.5, sea-buckthorn 3, field thistle 4.5, egg-white powder 8, medicine terminalia leaf 3.5, abalone fruit 3, black tea draw-off juice 7, Smallantus sonchifolium 7, malt syrup 8, rocket salad 12, almond powder 5.5, sunflower seed powder 3 and nutrition peeled shrimp juice 7.
The preparation method of kernel flour, comprises following content:
(1) preparation method of nutrition peeled shrimp juice: get new fresh shrimp, pelletizing after cleaning, be immersed in water temperature 25-30 DEG C, concentration is in the salt solution of 8-10%, soak more than two hours, then put in the mixed solution of the acetic acid containing 0.1-0.2% sodium acid carbonate and 5-8%, be heated to 50-60 DEG C, soak 8-10 minute, through cleaning, drying abrasive dust; The juice finally put into containing salt 2.5-3.0%, white sugar 2.0-2.5%, yellow rice wine 1.2-1.5%, vitamin C 0.2-0.5%, citric acid 0.03-0.04% mixes, and is heated to boiling;
(2) take rocket salad, shelled peanut, the seed of Oriental arborvitae, Hawaii kernel, abalone fruit, Smallantus sonchifolium, boil after chopping, smash into pureed to pieces, for subsequent use;
(3) take lophatherum gracile, Chinese yam rhizome, medicine terminalia leaf, sea-buckthorn, field thistle, add appropriate deionized water, water extraction 2-3 time, merge water intaking extract, for subsequent use;
(4) take mung bean flour, coarse rice powder, mixed 100-120 mesh sieve, then add step (1) nutrition peeled shrimp juice, step (2), (3) standby material, and other residue constitutive materials, be uniformly mixed, dry, then abrasive dust.
Beneficial effect of the present invention:
Kernel flour of the present invention is nutritious, taste is novel, attractive color, instant, without features such as chemistry interpolations, and the pure herbal medicine such as lophatherum gracile, Chinese yam rhizome wherein, can play well clear away heart-fire, diuresis, irritated effect of dispelling, and the nutrition peeled shrimp juice added, containing a large amount of nutrition, after edible, contribute to the healthy of people.
Detailed description of the invention
Embodiment 1: kernel flour, the weight portion (jin) of its constitutive material is: mung bean flour 50, coarse rice powder 15, shelled peanut 6, lophatherum gracile 4, the seed of Oriental arborvitae 5, Hawaii kernel 7.5, Chinese yam rhizome 4.5, sea-buckthorn 3, field thistle 4.5, egg-white powder 8, medicine terminalia leaf 3.5, abalone fruit 3, black tea draw-off juice 7, Smallantus sonchifolium 7, malt syrup 8, rocket salad 12, almond powder 5.5, sunflower seed powder 3 and nutrition peeled shrimp juice 7.
The preparation method of kernel flour, comprises following content:
(1) preparation method of nutrition peeled shrimp juice: get new fresh shrimp, pelletizing after cleaning, be immersed in water temperature 25-30 DEG C, concentration is in the salt solution of 8-10%, soak more than two hours, then put into containing 0.15% sodium acid carbonate and 6% acetic acid mixed solution in, be heated to 55 DEG C, soak 8-10 minute, through cleaning, drying abrasive dust; The juice finally put into containing salt 2.8%, white sugar 2.2%, yellow rice wine 1.3%, vitamin C 0.3%, citric acid 0.035% mixes, and is heated to boiling;
(2) take rocket salad, shelled peanut, the seed of Oriental arborvitae, Hawaii kernel, abalone fruit, Smallantus sonchifolium, boil after chopping, smash into pureed to pieces, for subsequent use;
(3) take lophatherum gracile, Chinese yam rhizome, medicine terminalia leaf, sea-buckthorn, field thistle, add appropriate deionized water, water extraction 2-3 time, merge water intaking extract, for subsequent use;
(4) take mung bean flour, coarse rice powder, mixed 100-120 mesh sieve, then add step (1) nutrition peeled shrimp juice, step (2), (3) standby material, and other residue constitutive materials, be uniformly mixed, dry, then abrasive dust.
Claims (3)
1. a kernel flour, is characterized in that the weight portion of its constitutive material is: mung bean flour 45-60, coarse rice powder 12-18, shelled peanut 5-7, lophatherum gracile 3-5, seed of Oriental arborvitae 4-6, Hawaii kernel 7-8, Chinese yam rhizome 4-5, sea-buckthorn 2-4, field thistle 4-5, egg-white powder 7-9, medicine terminalia leaf 3-4, abalone fruit 2-4, black tea draw-off juice 6-8, Smallantus sonchifolium 6-8, malt syrup 6-9, rocket salad 10-15, almond powder 5-6, sunflower seed powder 2-4 and nutrition peeled shrimp juice 6-8.
2. kernel flour according to claim 1, is characterized in that the weight portion of its constitutive material is: mung bean flour 50, coarse rice powder 15, shelled peanut 6, lophatherum gracile 4, the seed of Oriental arborvitae 5, Hawaii kernel 7.5, Chinese yam rhizome 4.5, sea-buckthorn 3, field thistle 4.5, egg-white powder 8, medicine terminalia leaf 3.5, abalone fruit 3, black tea draw-off juice 7, Smallantus sonchifolium 7, malt syrup 8, rocket salad 12, almond powder 5.5, sunflower seed powder 3 and nutrition peeled shrimp juice 7.
3. a preparation method for kernel flour as claimed in claim 1, is characterized in that comprising following content:
(1) preparation method of nutrition peeled shrimp juice: get new fresh shrimp, pelletizing after cleaning, be immersed in water temperature 25-30 DEG C, concentration is in the salt solution of 8-10%, soak more than two hours, then put in the mixed solution of the acetic acid containing 0.1-0.2% sodium acid carbonate and 5-8%, be heated to 50-60 DEG C, soak 8-10 minute, through cleaning, drying abrasive dust; The juice finally put into containing salt 2.5-3.0%, white sugar 2.0-2.5%, yellow rice wine 1.2-1.5%, vitamin C 0.2-0.5%, citric acid 0.03-0.04% mixes, and is heated to boiling;
(2) take rocket salad, shelled peanut, the seed of Oriental arborvitae, Hawaii kernel, abalone fruit, Smallantus sonchifolium, boil after chopping, smash into pureed to pieces, for subsequent use;
(3) take lophatherum gracile, Chinese yam rhizome, medicine terminalia leaf, sea-buckthorn, field thistle, add appropriate deionized water, water extraction 2-3 time, merge water intaking extract, for subsequent use;
(4) take mung bean flour, coarse rice powder, mixed 100-120 mesh sieve, then add step (1) nutrition peeled shrimp juice, step (2), (3) standby material, and other residue constitutive materials, be uniformly mixed, dry, then abrasive dust.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510948950.1A CN105558775A (en) | 2015-12-18 | 2015-12-18 | Nut flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510948950.1A CN105558775A (en) | 2015-12-18 | 2015-12-18 | Nut flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558775A true CN105558775A (en) | 2016-05-11 |
Family
ID=55869892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510948950.1A Pending CN105558775A (en) | 2015-12-18 | 2015-12-18 | Nut flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105558775A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010000069A (en) * | 2008-06-18 | 2010-01-07 | Kumiko Kumakawa | Raw material flour for processed food |
| CN103461864A (en) * | 2013-08-02 | 2013-12-25 | 程月银 | Mung bean flour capable of clearing liver and improving vision |
| CN104187261A (en) * | 2014-07-05 | 2014-12-10 | 青阳县四方食品有限责任公司 | Perilla health-care flour and preparation method thereof |
| CN104256299A (en) * | 2014-09-17 | 2015-01-07 | 合肥市晶谷米业有限公司 | Wild rice and oat flour capable of preserving health, and preparation method thereof |
| CN104473001A (en) * | 2014-11-11 | 2015-04-01 | 明光市白云面粉有限公司 | Corn flour capable of reducing blood fat and preparation method thereof |
| CN104585615A (en) * | 2015-01-13 | 2015-05-06 | 凤阳瑞诚食品科技有限公司 | Anti-aging health maintenance flour |
-
2015
- 2015-12-18 CN CN201510948950.1A patent/CN105558775A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010000069A (en) * | 2008-06-18 | 2010-01-07 | Kumiko Kumakawa | Raw material flour for processed food |
| CN103461864A (en) * | 2013-08-02 | 2013-12-25 | 程月银 | Mung bean flour capable of clearing liver and improving vision |
| CN104187261A (en) * | 2014-07-05 | 2014-12-10 | 青阳县四方食品有限责任公司 | Perilla health-care flour and preparation method thereof |
| CN104256299A (en) * | 2014-09-17 | 2015-01-07 | 合肥市晶谷米业有限公司 | Wild rice and oat flour capable of preserving health, and preparation method thereof |
| CN104473001A (en) * | 2014-11-11 | 2015-04-01 | 明光市白云面粉有限公司 | Corn flour capable of reducing blood fat and preparation method thereof |
| CN104585615A (en) * | 2015-01-13 | 2015-05-06 | 凤阳瑞诚食品科技有限公司 | Anti-aging health maintenance flour |
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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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160511 |