CN107319294A - A kind of Mulberry-leaf Tea flour and preparation method thereof - Google Patents
A kind of Mulberry-leaf Tea flour and preparation method thereof Download PDFInfo
- Publication number
- CN107319294A CN107319294A CN201710602897.9A CN201710602897A CN107319294A CN 107319294 A CN107319294 A CN 107319294A CN 201710602897 A CN201710602897 A CN 201710602897A CN 107319294 A CN107319294 A CN 107319294A
- Authority
- CN
- China
- Prior art keywords
- mulberry
- leaf
- mulberries
- leaf tea
- millet
- 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.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 45
- 240000000249 Morus alba Species 0.000 claims abstract description 23
- 241000218231 Moraceae Species 0.000 claims abstract description 22
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 13
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 13
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 235000019713 millet Nutrition 0.000 claims abstract description 13
- 210000000582 semen Anatomy 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241000209140 Triticum Species 0.000 claims description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 241000381142 Pachydermia Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- IKGXIBQEEMLURG-UHFFFAOYSA-N Rutin Chemical compound OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000004881 tumor cell Anatomy 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
- 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
- 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 belongs to diet domain, and in particular to a kind of Mulberry-leaf Tea flour and preparation method thereof.Raw material is by weight：Including 5 parts of wheat, 1 part of mulberry leaf, 1 part of corn, 1 part of millet, 0.5 part of mulberries, 0.5 part of black soya bean, 0.5 part of sorghum, 0.5 part of Semen sesami nigrum.Including Mulberry-leaf Tea flour preparation method and eating method.It is low that this kind of Mulberry-leaf Tea flour of the present invention makes simple, cost, nutritious, in good taste, instant edible, with strengthening the spleen and stomach is aid digestion, nourishing liver and kidney, preventing hypertension high fat of blood, pre- preventing tumor, cosmetology etc. there is higher health-care effect to human body.
Description
Technical field
The invention belongs to diet domain, and in particular to a kind of Mulberry-leaf Tea flour and preparation method thereof.
Background technology
Chinese Gu has " Silk Road ", also has saying for " time brings great changes to the world ", mulberry account for significant proportion in traditional agriculture.At all times
Ancient books and records prove that mulberry leaf are the kings of plant, the good reputation mulberry leaf for having " ginseng is vulcanized, and mulberry leaf are mended clearly ", are that health ministry confirms
" integration of drinking and medicinal herbs " plant, is included in " one of big health food of mankind's 21 century ten " by international food health organization, green as the mankind
The new food source of color.
Mulberries are mulberry tree mellow fruits, nutritive value quite abundant, aliphatic acid are contained in mulberries, mainly by sub- oil
Acid, stearic acid and oleic acid composition, with reducing fat, reduce blood fat, prevent vascular sclerosis etc. from acting on；In mulberries containing tannic acid,
The nutriments such as aliphatic acid, malic acid, can help the digestion of fat, protein and starch, therefore have the aid digestion work(of strengthening the spleen and stomach, can
For treating because being suffered from diarrhoea caused by indigestion；Contain substantial amounts of carbohydrate, multivitamin, carrotene in mulberries
And the essential trace elements of the human body etc., it can effectively expand the blood volume of human body, and mend and oiliness, it is suitable for hypertension, woman
Female's patient's dietotherapy；The nutrient wanted in mulberries rich in a large amount of needed by human body, also contains black hair pigment, can make your hair becomes
It is black and glossy, eat mulberries and may further be used to beauty；Contained rutin sophorin, anthocyanidin, glucose, fructose, malic acid, calcium in mulberries
The compositions such as matter, inorganic salts, carrotene, multivitamin and nicotinic acid, have prevention tumour cell diffusion, it is to avoid what cancer occurred
Effect.
In summary, mulberry leaf and mulberries have higher nutrition health-care functions to human body, but there is directly edible inconvenience
Problem.
The content of the invention
The present invention in order to mulberry leaf and mulberries can instant edible there is provided a kind of Mulberry-leaf Tea flour and preparation method thereof.
The technical solution adopted by the present invention is：
A kind of Mulberry-leaf Tea flour, it is made up of the raw material of following weight parts：5 parts of wheat, 1 part of mulberry leaf, 1 part of corn, millet 1
0.5 part of part, 0.5 part of mulberries, 0.5 part of black soya bean, 0.5 part of sorghum and Semen sesami nigrum.
The preparation method of the Mulberry-leaf Tea flour, it comprises the following steps：
(1) wheat, corn, millet, black soya bean, sorghum and Semen sesami nigrum are fried to half-mature with pachydermia iron pan small fire respectively and produces perfume (or spice)
Taste, you can the spreading for cooling that takes the dish out of the pot is stand-by to room temperature；
(2) it is put into after high-quality Frost's Descent mulberry leaf being cleaned into dehydration in conventional equipment, steam is carried out at a temperature of 150 DEG C and is killed
Green grass or young crops, takes out, room temperature is dried by micro-wave oven again after drying, and sloughs more than 90% moisture stand-by after mulberry leaf soften entirely；
(3) mulberries are rinsed well with drinking water and dried, by stand-by after micro-wave oven heat drying；
(4) by the wheat got ready through above step, corn, millet, black soya bean, sorghum, Semen sesami nigrum, mulberry leaf and mulberries by described
Parts by weight in formula are weighed and stirred；
(5) wheat stirred, corn, millet, black soya bean, sorghum, Semen sesami nigrum, mulberry leaf and mulberries are used into conventional flour
Processing equipment is processed into after edible Mulberry-leaf Tea flour that to carry out packaging and storage with the packaging bag of different size weight respectively for sale.
The present invention has the advantages that：
It is low that the present invention makes simple, cost, nutritious, in good taste, instant edible, with strengthening the spleen and stomach is aid digestion, nourishing
The health-care effect higher to human body such as liver kidney, preventing hypertension high fat of blood, pre- preventing tumor, cosmetology.
Embodiment
Embodiment
A kind of Mulberry-leaf Tea flour in the present embodiment, it is made up of the raw material of following weight parts：5 parts of wheat, 1 part of mulberry leaf,
0.5 part of 1 part of corn, 1 part of millet, 0.5 part of mulberries, 0.5 part of black soya bean, 0.5 part of sorghum and Semen sesami nigrum.
The preparation method of above-mentioned Mulberry-leaf Tea flour, it comprises the following steps：
(1) wheat, corn, millet, black soya bean, sorghum and Semen sesami nigrum are fried to half-mature with pachydermia iron pan small fire respectively and produces perfume (or spice)
Taste, you can the spreading for cooling that takes the dish out of the pot is stand-by to room temperature；
(2) it is put into after high-quality Frost's Descent mulberry leaf being cleaned into dehydration in conventional equipment, steam is carried out at a temperature of 150 DEG C and is killed
Green grass or young crops, takes out, room temperature is dried by micro-wave oven again after drying, and sloughs more than 90% moisture stand-by after mulberry leaf soften entirely；
(3) mulberries are rinsed well with drinking water and dried, by stand-by after micro-wave oven heat drying；
(4) by the wheat got ready through above step, corn, millet, black soya bean, sorghum, Semen sesami nigrum, mulberry leaf and mulberries by described
Parts by weight in formula are weighed and stirred；
(5) wheat stirred, corn, millet, black soya bean, sorghum, Semen sesami nigrum, mulberry leaf and mulberries are used into conventional flour
Processing equipment is processed into after edible Mulberry-leaf Tea flour that to carry out packaging and storage with the packaging bag of different size weight respectively for sale.
The present invention eating method be：
(1) according to the boiled appropriate plain boiled water of each required Mulberry-leaf Tea flour consumption when eating；
(2) with (1) step simultaneously, after being weighed according to each required Mulberry-leaf Tea flour consumption, it is put into food container, plus
Enter appropriate cold water to stir to flowable pasty state；
(3) the Mulberry-leaf Tea flour paste being stirred is poured into plain boiled water pot, slowly stirs to Mulberry-leaf Tea flour paste exist in time
After sending out thick in pot, then boil and can cease fire within 3-5 minutes edible.
Claims (2)
1. a kind of Mulberry-leaf Tea flour, it is characterized in that：It is made up of the raw material of following weight parts：5 parts of wheat, 1 part of mulberry leaf, 1 part of corn,
0.5 part of 1 part of millet, 0.5 part of mulberries, 0.5 part of black soya bean, 0.5 part of sorghum and Semen sesami nigrum.
2. according to the preparation method of Mulberry-leaf Tea flour described in claim 1, it is characterised in that：Comprise the following steps：
(1) wheat, corn, millet, black soya bean, sorghum and Semen sesami nigrum are fried to half-mature with pachydermia iron pan small fire respectively and produce fragrance,
The spreading for cooling that can take the dish out of the pot is stand-by to room temperature；
(2) it is put into after high-quality Frost's Descent mulberry leaf being cleaned into dehydration in conventional equipment, steam beating is carried out at a temperature of 150 DEG C, is treated
Mulberry leaf are taken out after softening entirely, and room temperature is dried by micro-wave oven again after drying, and sloughs more than 90% moisture stand-by；
(3) mulberries are rinsed well with drinking water and dried, by stand-by after micro-wave oven heat drying；
(4) by the wheat got ready through above step, corn, millet, black soya bean, sorghum, Semen sesami nigrum, mulberry leaf and mulberries by the formula
In parts by weight weighed and stirred；
(5) wheat stirred, corn, millet, black soya bean, sorghum, Semen sesami nigrum, mulberry leaf and mulberries are processed using conventional flour
It is machined into after edible Mulberry-leaf Tea flour that to carry out packaging and storage with the packaging bag of different size weight respectively for sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710602897.9A CN107319294A (en) | 2017-07-21 | 2017-07-21 | A kind of Mulberry-leaf Tea flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710602897.9A CN107319294A (en) | 2017-07-21 | 2017-07-21 | A kind of Mulberry-leaf Tea flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319294A true CN107319294A (en) | 2017-11-07 |
Family
ID=60199708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710602897.9A Pending CN107319294A (en) | 2017-07-21 | 2017-07-21 | A kind of Mulberry-leaf Tea flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319294A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101003A (en) * | 2019-06-13 | 2019-08-09 | 杨亮 | A kind of mulberry leaf flour and preparation method thereof |
| CN110692907A (en) * | 2018-07-09 | 2020-01-17 | 天津红花峪农业科技有限公司 | Mulberry flour production process |
| CN111480831A (en) * | 2019-01-28 | 2020-08-04 | 姜宏杰 | Compound anticancer dietary therapy health-preserving nutritional meal formula |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578181A (en) * | 2012-03-09 | 2012-07-18 | 西南大学 | Preparation method of mulberry leaf noodle |
| CN104473177A (en) * | 2014-11-22 | 2015-04-01 | 山西景坤大地贸易有限公司 | Mint-pinellia tuber instant cereal flour and preparation method thereof |
| KR20150142558A (en) * | 2014-06-12 | 2015-12-22 | 김길남 | Mulberry leaf mugwort |
| CN106261628A (en) * | 2016-08-24 | 2017-01-04 | 广东中科国丝生物科技有限公司 | A kind of hypoglycemic noodles |
-
2017
- 2017-07-21 CN CN201710602897.9A patent/CN107319294A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578181A (en) * | 2012-03-09 | 2012-07-18 | 西南大学 | Preparation method of mulberry leaf noodle |
| KR20150142558A (en) * | 2014-06-12 | 2015-12-22 | 김길남 | Mulberry leaf mugwort |
| CN104473177A (en) * | 2014-11-22 | 2015-04-01 | 山西景坤大地贸易有限公司 | Mint-pinellia tuber instant cereal flour and preparation method thereof |
| CN106261628A (en) * | 2016-08-24 | 2017-01-04 | 广东中科国丝生物科技有限公司 | A kind of hypoglycemic noodles |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692907A (en) * | 2018-07-09 | 2020-01-17 | 天津红花峪农业科技有限公司 | Mulberry flour production process |
| CN111480831A (en) * | 2019-01-28 | 2020-08-04 | 姜宏杰 | Compound anticancer dietary therapy health-preserving nutritional meal formula |
| CN110101003A (en) * | 2019-06-13 | 2019-08-09 | 杨亮 | A kind of mulberry leaf flour and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104799176A (en) | Pressure lowering and lipid lowering sweet corn soup and preparation method thereof | |
| CN107319294A (en) | A kind of Mulberry-leaf Tea flour and preparation method thereof | |
| CN103919109B (en) | A kind of preparation method of mushroom sauce | |
| CN103891916B (en) | Industrialized processing method of selenium-rich acorn bean curd/dried selenium-rich acorn bean curd | |
| CN103932319A (en) | Red raspberry-coix seed composite health beverage, and preparation method thereof | |
| CN105104658A (en) | Soybean coffee and production technology | |
| CN104738398A (en) | Salted black glutinous rice and millet and preparation method | |
| CN106261874A (en) | A kind of stewed duck with bean sauce manufacture method | |
| CN106262597A (en) | A kind of Siniperca chuatsi Seasoning gravy and preparation method thereof | |
| CN107686786A (en) | A kind of passion fruit fresh fruit rice makes brewage process | |
| CN104473191A (en) | Fried mutton jerky with cumin and processing method thereof | |
| CN104522123A (en) | Nourishing lily pigs' feet cake and processing method thereof | |
| CN103918975A (en) | Method for preparing vermicelli | |
| CN104207262B (en) | Mung bean sprouts lotus delicate fragrance beverage made of fruits or vegetables and preparation method thereof | |
| CN106690014A (en) | Instant red date coarse grain powder | |
| CN106212610A (en) | A kind of self-control Semen arachidis hypogaeae brain tonic biscuit and preparation method thereof | |
| CN106305937A (en) | Homemade fructus lycii eye care biscuit and preparation method thereof | |
| CN106262786A (en) | A kind of stew in soy sauce Lentinus Edodes and preparation method thereof | |
| CN105166665A (en) | Solid and convenient hangover alleviating eight-treasure porridge and preparation method thereof | |
| CN104982830A (en) | Black compound nutrient rice and preparation method thereof | |
| CN103820275A (en) | Purple yam rice wine and manufacturing method thereof | |
| CN103815455A (en) | Fruity peanut and preparation method thereof | |
| CN110876455A (en) | Bean and rice mixed soup powder and preparation method thereof | |
| CN108703357A (en) | A kind of auxotype capsicum paste and preparation method thereof | |
| CN108220065A (en) | A kind of brewing method of lichee fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171107 |