CN107252039A - A kind of preparation method of root of kudzu vine composite flour - Google Patents
A kind of preparation method of root of kudzu vine composite flour Download PDFInfo
- Publication number
- CN107252039A CN107252039A CN201710528581.XA CN201710528581A CN107252039A CN 107252039 A CN107252039 A CN 107252039A CN 201710528581 A CN201710528581 A CN 201710528581A CN 107252039 A CN107252039 A CN 107252039A
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- China
- Prior art keywords
- root
- kudzu vine
- flour
- preparation
- wheat flour
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- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 57
- 244000046146 Pueraria lobata Species 0.000 title claims abstract description 48
- 235000010575 Pueraria lobata Nutrition 0.000 title claims abstract description 48
- 239000002131 composite material Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 28
- 235000021307 Triticum Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000001256 tonic effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 238000003306 harvesting Methods 0.000 description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 235000013372 meat Nutrition 0.000 description 11
- 238000001035 drying Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 238000010411 cooking Methods 0.000 description 6
- 238000000227 grinding Methods 0.000 description 6
- 240000008042 Zea mays Species 0.000 description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 5
- 235000005822 corn Nutrition 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- FLNXBVJLPJNOSI-UHFFFAOYSA-N 1-[2-[(4-chlorophenyl)-phenylmethoxy]ethyl]piperidine Chemical compound C1=CC(Cl)=CC=C1C(C=1C=CC=CC=1)OCCN1CCCCC1 FLNXBVJLPJNOSI-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000003643 Callosities Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 229960002544 cloperastine Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000968 medical method and process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000009566 rice Nutrition 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of preparation method of root of kudzu vine composite flour, it is characterised in that：It is to be mixed by the wheat flour of 100 parts by weight and the root of kudzu vine composite powder uniform stirring of 10 30 parts by weight.The present invention adds the root of kudzu vine composite powder of preparation in flour, the various wheaten foods such as steamed bun, steamed twisted roll, steamed stuffed bun, dumpling, crisp chip can be made, the need for people's diet can be met, the nutrition health-care functions of wheat flour are added again, it is often edible to be conducive to people's healthy, with nutrition health-care functions, the effects such as also particularly there is bushing brain tonic, anti-aging, increasingly focusing on today of tonic, the market potential of the present invention is huge, and has great role to improving domestic economy and living standards of the people.
Description
Technical field
The present invention relates to food, belong to food technology field, be related to a kind of preparation method of root of kudzu vine composite flour.
Background technology
Wheat flour be it is a kind of by wheat be the powder worn into of raw material, by flour protein content number, Ke Yifen
For Strong flour, Self- raising flour and without gluten flour.Wheat flour is the staple food of north of China most area.It is made with wheat flour
Food variety it is a lot, make a lot of variety, local flavor is totally different.
Currently marketed wheat flour is various in style, such as bread wheat flour specially, boiled dumpling wheat flour specially, Se-rich wheat face
Powder, increasing calcium wheat flour, rich iron wheat flour etc..But it there are no what kudzu-vine root powder and wheat flour were made on domestic and international market
Nourishing health care flour is listed, and also has no the domestic and international patent report related to having on document.If can be in the method for science by Pueraria lobota
A kind of nourishing health care flour is made with wheat flour in root powder, plays the need for can meeting people's diet, battalion can be played again
Health-care effect is supported, will undoubtedly be had with wide selling market potentiality, and to improving domestic economy and living standards of the people
Great role.
The content of the invention
The present invention is not enough in order to make up existing market, and in order to meet consumer demand, there is provided a kind of root of kudzu vine composite surface
The preparation method of powder, on the basis of just original flour application is protected, adds the nutrition health-care functions of flour,
The present invention adopts the following technical scheme that realization：
A kind of preparation method of root of kudzu vine composite flour, it is characterised in that：It is the wheat flour and 10-30 weight by 100 parts by weight
The root of kudzu vine composite powder uniform stirring of part is mixed.
Described a kind of root of kudzu vine composite flour, it is characterised in that steamed bun, steamed twisted roll, steamed stuffed bun, dumpling, crisp chip wheaten food can be made
Product.
Described root of kudzu vine composite powder is, using root of kudzu vine meat as raw material, to add 10-30% corns and insert in 5 times of water, immersion 6 is small
Shi Hou, is pulled out, is taken out with steamer atmospheric cooking to after well-done, is placed in drying room drying to water content ＜ 7%, and ultramicro grinding is into 300
Fine powder more than mesh is produced.
The described root of kudzu vine is the raw material cleaned up to harvest the commercially available root of kudzu vine.
Described corn is the raw material cleaned up to harvest commercially available corn.
Advantages of the present invention：
The root of kudzu vine, corn, wheat flour raw material used in the present invention are natural, aboundresources, await Devoting Major Efforts To Developing utilization, can improve
Raw materials used value.
The present invention have selected the root of kudzu vine, jade with traditional chinese medicine, modern nutriology, biology, the principle of bromatology
Rice, each raw material components of wheat flour have carried out scientific compatibility, and have selected has benefiting qi and nourishing blood, moistening dryness and resolving phlegm, warm lung using the root of kudzu vine
Ease constipation, true cloperastine are breathed heavily, bushing brain tonic, the effects such as prevent and treat artery sclerosis, anti-aging, be make use of the corn in component to have and promoted
Gastrointestinal peristalsis, enhancing metabolism, reduction serum cholesterol, reduction blood fat, function of delaying senility, while using modern food with
Medical process technology, be made it is natural, efficient, conveniently, safety, fine mouthfeel the features such as mung bean composite flour.
The present invention adds the root of kudzu vine composite powder of preparation in flour, can make steamed bun, steamed twisted roll, steamed stuffed bun, dumpling etc. each
Wheaten food is planted, the need for people's diet can be met, the nutrition health-care functions of wheat flour are added again, it is often edible
Be conducive to people's healthy, with nutrition health-care functions, the effects such as also particularly there is bushing brain tonic, anti-aging,
Increasingly focus on today of tonic, market potential of the invention is huge, and have to improving domestic economy and living standards of the people
There is great role.
This technology is further described with reference to specific embodiment.
Embodiment：
Embodiment 1：
Harvesting weighs commercially available root of kudzu vine meat, is cleaned up, standby；
Harvesting weighs commercially available iblet, is cleaned up, standby；
Weigh the root of kudzu vine meat 87% cleaned up, iblet 13% to shred, in the water for inserting 5 times, after soaking 6 hours, pull out, with steaming
Pot atmospheric cooking is placed in drying room and dried to water content 5%, root of kudzu vine composite powder 27 of the ultramicro grinding into 300 mesh to well-done rear taking-up
Kilogram, it is standby；
Harvesting weighs 73 kilograms of wheat flour, standby；
27 kilograms of 73 kilograms of above-mentioned wheat flour and root of kudzu vine composite powder are weighed, its uniform stirring is mixed to one kind of the present invention
Root of kudzu vine composite flour, then makes steamed bun products with the flour made from preparation method of the present invention.
Embodiment 2：
Harvesting weighs commercially available root of kudzu vine meat, is cleaned up, standby；
Harvesting weighs commercially available iblet, is cleaned up, standby；
Weigh the root of kudzu vine meat 81% cleaned up, iblet 19% to shred, in the water for inserting 5 times, after soaking 6 hours, pull out, with steaming
Pot atmospheric cooking is placed in drying room and dried to water content 6%, root of kudzu vine composite powder 23 of the ultramicro grinding into 300 mesh to well-done rear taking-up
Kilogram, it is standby；
Harvesting weighs 77 kilograms of wheat flour, standby；
23 kilograms of 77 kilograms of above-mentioned wheat flour and root of kudzu vine composite powder are weighed, its uniform stirring is mixed to one kind of the present invention
Root of kudzu vine composite flour, then makes steamed twisted roll product with the flour made from preparation method of the present invention.
Embodiment 3：
Harvesting weighs commercially available root of kudzu vine meat, is cleaned up, standby；
Harvesting weighs commercially available iblet, is cleaned up, standby；
Weigh the root of kudzu vine meat 78% cleaned up, iblet 22% to shred, in the water for inserting 5 times, after soaking 6 hours, pull out, with steaming
Pot atmospheric cooking is placed in drying room and dried to water content 7%, root of kudzu vine composite powder 27 of the ultramicro grinding into 300 mesh to well-done rear taking-up
Kilogram, it is standby；
Harvesting weighs 73 kilograms of wheat flour, standby；
27 kilograms of 73 kilograms of above-mentioned wheat flour and root of kudzu vine composite powder are weighed, its uniform stirring is mixed to one kind of the present invention
Root of kudzu vine composite flour, then makes steamed stuffed bun product with the flour made from preparation method of the present invention.
Embodiment 4：
Harvesting weighs commercially available root of kudzu vine meat, is cleaned up, standby；
Harvesting weighs commercially available iblet, is cleaned up, standby；
Weigh the root of kudzu vine meat 84% cleaned up, iblet 16% to shred, in the water for inserting 5 times, after soaking 6 hours, pull out, with steaming
Pot atmospheric cooking is placed in drying room and dried to water content 5%, root of kudzu vine composite powder 25 of the ultramicro grinding into 300 mesh to well-done rear taking-up
Kilogram, it is standby；
Harvesting weighs 75 kilograms of wheat flour, standby；
25 kilograms of 75 kilograms of above-mentioned wheat flour and root of kudzu vine composite powder are weighed, its uniform stirring is mixed to one kind of the present invention
Root of kudzu vine composite flour, then makes dumpling wheaten food with the flour made from preparation method of the present invention.
Embodiment 5：
Harvesting weighs commercially available root of kudzu vine meat, is cleaned up, standby；
Harvesting weighs commercially available iblet, is cleaned up, standby；
Weigh the root of kudzu vine meat 78% cleaned up, iblet 22% to shred, in the water for inserting 5 times, after soaking 6 hours, pull out, with steaming
Pot atmospheric cooking is placed in drying room and dried to water content 7%, root of kudzu vine composite powder 27 of the ultramicro grinding into 300 mesh to well-done rear taking-up
Kilogram, it is standby；
Harvesting weighs 73 kilograms of wheat flour, standby；
27 kilograms of 73 kilograms of above-mentioned wheat flour and root of kudzu vine composite powder are weighed, its uniform stirring is mixed to one kind of the present invention
Root of kudzu vine composite flour, then makes crisp chip wheaten food with the flour made from preparation method of the present invention.
Claims (2)
1. a kind of preparation method of root of kudzu vine composite flour, it is characterised in that：It is wheat flour and the 10-30 weight by 100 parts by weight
The root of kudzu vine composite powder uniform stirring of amount part is mixed.
2. the preparation method of a kind of root of kudzu vine composite flour according to claim 1, it is characterised in that the described root of kudzu vine is combined
Flour can make steamed bun, steamed twisted roll, steamed stuffed bun, dumpling, crisp chip wheaten food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710528581.XA CN107252039A (en) | 2017-06-29 | 2017-06-29 | A kind of preparation method of root of kudzu vine composite flour |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710528581.XA CN107252039A (en) | 2017-06-29 | 2017-06-29 | A kind of preparation method of root of kudzu vine composite flour |
| CN201710516444.4A CN107198104A (en) | 2017-06-29 | 2017-06-29 | A kind of preparation method of root of kudzu vine composite flour |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710516444.4A Division CN107198104A (en) | 2017-06-29 | 2017-06-29 | A kind of preparation method of root of kudzu vine composite flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107252039A true CN107252039A (en) | 2017-10-17 |
Family
ID=59910467
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710528581.XA Pending CN107252039A (en) | 2017-06-29 | 2017-06-29 | A kind of preparation method of root of kudzu vine composite flour |
| CN201710516444.4A Pending CN107198104A (en) | 2017-06-29 | 2017-06-29 | A kind of preparation method of root of kudzu vine composite flour |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710516444.4A Pending CN107198104A (en) | 2017-06-29 | 2017-06-29 | A kind of preparation method of root of kudzu vine composite flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN107252039A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292671A (en) * | 2007-04-24 | 2008-10-29 | 王金城 | Composite flour |
| JP4253033B1 (en) * | 2008-06-18 | 2009-04-08 | 久美子 隈川 | Raw powder for processed food |
| CN103329958A (en) * | 2013-07-25 | 2013-10-02 | 重庆市万州区食品工业研究所 | Kudzuvine root and cereal flour and preparation method thereof |
| CN105325852A (en) * | 2015-11-26 | 2016-02-17 | 威海新异生物科技有限公司 | Preparation method of Chinese yam compound flour |
| CN105962023A (en) * | 2016-02-19 | 2016-09-28 | 安徽省诚食品有限公司 | Low-gluten flour capable of enriching blood and nourishing skin as well as preparation method thereof |
| CN106418140A (en) * | 2016-08-23 | 2017-02-22 | 济南东旭食品有限公司 | Tartary buckwheat and lotus leaf healthy flour and product thereof |
-
2017
- 2017-06-29 CN CN201710528581.XA patent/CN107252039A/en active Pending
- 2017-06-29 CN CN201710516444.4A patent/CN107198104A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292671A (en) * | 2007-04-24 | 2008-10-29 | 王金城 | Composite flour |
| JP4253033B1 (en) * | 2008-06-18 | 2009-04-08 | 久美子 隈川 | Raw powder for processed food |
| CN103329958A (en) * | 2013-07-25 | 2013-10-02 | 重庆市万州区食品工业研究所 | Kudzuvine root and cereal flour and preparation method thereof |
| CN105325852A (en) * | 2015-11-26 | 2016-02-17 | 威海新异生物科技有限公司 | Preparation method of Chinese yam compound flour |
| CN105962023A (en) * | 2016-02-19 | 2016-09-28 | 安徽省诚食品有限公司 | Low-gluten flour capable of enriching blood and nourishing skin as well as preparation method thereof |
| CN106418140A (en) * | 2016-08-23 | 2017-02-22 | 济南东旭食品有限公司 | Tartary buckwheat and lotus leaf healthy flour and product thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107198104A (en) | 2017-09-26 |
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Application publication date: 20171017 |