CN107156633A - A kind of five cereals flour and preparation method thereof - Google Patents
A kind of five cereals flour and preparation method thereof Download PDFInfo
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- CN107156633A CN107156633A CN201710533981.XA CN201710533981A CN107156633A CN 107156633 A CN107156633 A CN 107156633A CN 201710533981 A CN201710533981 A CN 201710533981A CN 107156633 A CN107156633 A CN 107156633A
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- Prior art keywords
- jujube
- sorghum
- peanut
- semen coicis
- gorgon fruit
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- 235000013312 flour Nutrition 0.000 title claims abstract description 33
- 235000013339 cereals Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 24
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 24
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 24
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 24
- 244000268590 Euryale ferox Species 0.000 claims abstract description 24
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 24
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 24
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 24
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 24
- 240000008042 Zea mays Species 0.000 claims abstract description 24
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 24
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 24
- 235000005822 corn Nutrition 0.000 claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 235000020232 peanut Nutrition 0.000 claims abstract description 24
- 210000000582 semen Anatomy 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 20
- 235000019991 rice wine Nutrition 0.000 claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 claims abstract description 18
- 239000000052 vinegar Substances 0.000 claims abstract description 18
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 14
- 238000001802 infusion Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241000209072 Sorghum Species 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 238000005498 polishing Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 208000003643 Callosities Diseases 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 11
- 230000036541 health Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or 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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of coarse cereals flour, it is made up of raw materials such as soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corns, area of the present invention remains the shell and kernel of raw material, add nutrient and flavour, also increase medicinal efficacy, avoid wasting, add light-coloured vinegar and rice wine, the nutrient of material can be made more fully to discharge.First infusion, then low temperature baking originally is incited somebody to action, the nutrient of raw material is sufficiently discharged, also increases local flavor, mouthfeel is more aromatic, flour is tasted softer, more fragrant, such processing mode also makes follow-up polishing lighter simultaneously, more time saving and energy saving, polishing it is thinner.
Description
Technical field：
The present invention relates to food processing field, and in particular to a kind of five cereals flour and preparation method thereof.
Background technology：
Modern society is due to the raising of quality of life, the popularization of health care knowledge, and people are in the fight with various diseases
In recognize that better-off polished rice fine flour is eaten to differ long and surely eat health, mutually instead eat the various chronic diseases for being difficult to eradicate.
People constantly adjust diet structure, change bad life habits, one eat coarse food grain, eat the nutrition of five cereals overall balance,
The new fashion of health care is gradually formed.Because coarse food grain, five cereals include nutrient needed by human, especially dietary fiber and people
It is micro- necessary to body.
In the process of cereal, decortication process is had, the paddy skin taken off is used to be used as the products such as feed.And modern study
It was found that, contain various trace elements in paddy skin in fact, can be for absorption of human body, after discarding then more unfortunately, economic benefit is not yet
It is high.
The content of the invention：
It is an object of the present invention to provide a kind of more Ensure Liquid, mouthfeel is more preferable, five cereals flour with health role and its making
Method.
Technical scheme is as follows：
A kind of five cereals flour, the raw material matched by following parts by weight is made：
Soya bean：40-60,
Red bean：20-30,
Sorghum：10-15,
Gorgon fruit：8-12,
Jujube：5-10,
Peanut：5-10,
Semen Coicis：4-8,
Corn：3-6,
Light-coloured vinegar：2-5,
Rice wine：4-8,
Edible oil：5-10.
Preferably, the raw material that the five cereals flour is matched by following parts by weight is made：
Soya bean：45-55,
Red bean：23-27,
Sorghum：11-14,
Gorgon fruit：9-11,
Jujube：6-9,
Peanut：6-8,
Semen Coicis：5-7,
Corn：4-6,
Light-coloured vinegar：3-4,
Rice wine：5-7,
Edible oil：6-9.
Preferably, the raw material that the five cereals flour is matched by following parts by weight is made：
Soya bean：50,
Red bean：25,
Sorghum：13,
Gorgon fruit：10,
Jujube：8,
Peanut：7,
Semen Coicis：6,
Corn：5,
Light-coloured vinegar：3,
Rice wine：6,
Edible oil：8.
The preparation method of above-mentioned five cereals flour, comprises the following steps：
A, soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn cleaned, impurity is removed, with 40-60 degree
Hot-water soak 30-40 minutes；
B, soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn cleaned and be added to the water infusion, in water
Add light-coloured vinegar and rice wine, infusion 50-60 minutes；
C, well-done material will be endured in step b and filter out；
D, the step c materials filtered out are sprinkled to vegetable oil it is put in progress low temperature baking in baking box；
E, material baked in step d using usual manner is polished into flour.
Further, the baking temperature of the step f is 100-120 degree, and baking time is 30-40 minutes.
Beneficial effects of the present invention：
1st, area of the present invention remains soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn hull and kernel, increases
Nutrient and flavour is added, has also increased medicinal efficacy, it is to avoid wasted, add light-coloured vinegar and rice wine, the nutrient of material can be made
More fully discharge.
2nd, will first infusion, then low temperature baking originally, the nutrient of raw material is sufficiently discharged, also increase wind
Taste, mouthfeel is more aromatic, flour is tasted softer, more fragrant, while such processing mode also makes follow-up polishing lighter,
It is more time saving and energy saving, polishing it is thinner.
Embodiment：
Technical scheme is clearly and completely described below in conjunction with specific embodiment, it is clear that described
Embodiment be only one of embodiment of the invention, rather than whole embodiment.Based on the embodiment in the present invention, sheet
The every other embodiment that field those of ordinary skill is obtained under the premise of creative work is not made, belongs to the present invention
The scope of protection.
Embodiment 1
A kind of five cereals flour, the raw material matched by following parts by weight is made：
Soya bean：40,
Red bean：20,
Sorghum：10,
Gorgon fruit：8,
Jujube：5,
Peanut：5,
Semen Coicis：4,
Corn：3,
Light-coloured vinegar：2,
Rice wine：4,
Edible oil：5.
The preparation method of above-mentioned five cereals flour, comprises the following steps：
A, soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn cleaned, impurity is removed, with 40 degree of hot water
Immersion 30 minutes；
B, soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn cleaned and be added to the water infusion, in water
Add light-coloured vinegar and rice wine, infusion 50 minutes；
C, well-done material will be endured in step b and filter out；
D, the step c materials filtered out are sprinkled to vegetable oil it is put in progress low temperature baking in baking box；
E, material baked in step d using usual manner is polished into flour.
Embodiment 2
A kind of five cereals flour, the raw material matched by following parts by weight is made：
Soya bean：60,
Red bean：30,
Sorghum：15,
Gorgon fruit：12,
Jujube：10,
Peanut：10,
Semen Coicis：8,
Corn：6,
Light-coloured vinegar：5,
Rice wine：8,
Edible oil：10.
The preparation method of above-mentioned five cereals flour, comprises the following steps：
A, soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn cleaned, impurity is removed, with 60 degree of hot water
Immersion 40 minutes；
B, soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn cleaned and be added to the water infusion, in water
Add light-coloured vinegar and rice wine, infusion 60 minutes；
C, well-done material will be endured in step b and filter out；
D, the step c materials filtered out are sprinkled to vegetable oil it is put in progress low temperature baking in baking box；
E, material baked in step d using usual manner is polished into flour.
Embodiment 3
A kind of five cereals flour, the raw material matched by following parts by weight is made：
Soya bean：45,
Red bean：23,
Sorghum：11,
Gorgon fruit：9,
Jujube：6,
Peanut：6,
Semen Coicis：5,
Corn：4,
Light-coloured vinegar：3,
Rice wine：5,
Edible oil：6.
The preparation method of above-mentioned five cereals flour, comprises the following steps：
A, soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn cleaned, impurity is removed, with 50 degree of hot water
Immersion 35 minutes；
B, soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn cleaned and be added to the water infusion, in water
Add light-coloured vinegar and rice wine, infusion 55 minutes；
C, well-done material will be endured in step b and filter out；
D, the step c materials filtered out are sprinkled to vegetable oil it is put in progress low temperature baking in baking box；
E, material baked in step d using usual manner is polished into flour.
Embodiment 4
A kind of five cereals flour, the raw material matched by following parts by weight is made：
Soya bean：55,
Red bean：27,
Sorghum：14,
Gorgon fruit：11,
Jujube：9,
Peanut：8,
Semen Coicis：7,
Corn：6,
Light-coloured vinegar：4,
Rice wine：7,
Edible oil：9.
The preparation method of above-mentioned five cereals flour, comprises the following steps：
A, soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn cleaned, impurity is removed, with 60 degree of hot water
Immersion 40 minutes；
B, soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn cleaned and be added to the water infusion, in water
Add light-coloured vinegar and rice wine, infusion 60 minutes；
C, well-done material will be endured in step b and filter out；
D, the step c materials filtered out are sprinkled to vegetable oil it is put in progress low temperature baking in baking box；
E, material baked in step d using usual manner is polished into flour.
The preferred embodiments of the present invention are the foregoing is only, are not thereby limited the scope of the invention, in the present invention
The equivalent substitution done on the basis of specification, improve, or be used in other related technical fields directly, indirectly, similarly wrap
Include within protection scope of the present invention.
Claims (5)
1. a kind of five cereals flour, the raw material matched by following parts by weight is made：
Soya bean：40-60,
Red bean：20-30,
Sorghum：10-15,
Gorgon fruit：8-12,
Jujube：5-10,
Peanut：5-10,
Semen Coicis：4-8,
Corn：3-6,
Light-coloured vinegar：2-5,
Rice wine：4-8,
Edible oil：5-10.
2. five cereals flour according to claim 1, it is characterised in that:The five cereals flour is matched by following parts by weight
Raw material is made：
Soya bean：45-55,
Red bean：23-27,
Sorghum：11-14,
Gorgon fruit：9-11,
Jujube：6-9,
Peanut：6-8,
Semen Coicis：5-7,
Corn：4-6,
Light-coloured vinegar：3-4,
Rice wine：5-7,
Edible oil：6-9.
3. five cereals flour according to claim 1, it is characterised in that:The five cereals flour is matched by following parts by weight
Raw material is made：
Soya bean：50,
Red bean：25,
Sorghum：13,
Gorgon fruit：10,
Jujube：8,
Peanut：7,
Semen Coicis：6,
Corn：5,
Light-coloured vinegar：3,
Rice wine：6,
Edible oil：8.
4. the preparation method of the five cereals flour according to claim any one of 1-3, it is characterised in that comprise the following steps：
A, soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn cleaned, impurity is removed, with the hot water of 40-60 degree
Immersion 30-40 minutes；
B, soya bean, red bean, sorghum, Gorgon fruit, jujube, peanut, Semen Coicis, corn cleaned and be added to the water infusion, added in water
Light-coloured vinegar and rice wine, infusion 50-60 minutes；
C, well-done material will be endured in step b and filter out；
D, the step c materials filtered out are sprinkled to vegetable oil it is put in progress low temperature baking in baking box；
E, material baked in step d using usual manner is polished into flour.
5. the preparation method of five cereals flour according to claim 4, it is characterised in that：The baking temperature of the step f is
100-120 degree, baking time is 30-40 minutes.
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| CN201710533981.XA CN107156633A (en) | 2017-07-03 | 2017-07-03 | A kind of five cereals flour and preparation method thereof |
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Cited By (1)
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| CN107996977A (en) * | 2018-01-22 | 2018-05-08 | 黄奕增 | A kind of coarse cereals nutrition flour and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996977A (en) * | 2018-01-22 | 2018-05-08 | 黄奕增 | A kind of coarse cereals nutrition flour and preparation method thereof |
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