CN107361293A - 一种全麦面粉的制作方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000011844 whole wheat flour Nutrition 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 58
- 241000209140 Triticum Species 0.000 claims abstract description 45
- 235000021307 Triticum Nutrition 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 235000015097 nutrients Nutrition 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000011782 vitamin Substances 0.000 claims description 26
- 235000013343 vitamin Nutrition 0.000 claims description 26
- 229940088594 vitamin Drugs 0.000 claims description 26
- 229930003231 vitamin Natural products 0.000 claims description 26
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 5
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 5
- 240000001851 Artemisia dracunculus Species 0.000 claims description 5
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 5
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000001138 artemisia absinthium Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000020232 peanut Nutrition 0.000 claims description 5
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000002791 soaking Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 238000009923 sugaring Methods 0.000 abstract description 2
- 235000021147 sweet food Nutrition 0.000 abstract description 2
- 235000006180 nutrition needs Nutrition 0.000 abstract 1
- 239000000470 constituent Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000010977 jade Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 208000003643 Callosities Diseases 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
Classifications
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- 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
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Abstract
本发明提供一种全麦面粉的制作方法,包括以下步骤:(1)按照质量份数称取原料:10‑20份小麦,3‑5份营养粉;(2)将10‑20份小麦淘洗2‑3次后捞出,加20‑40份16‑20℃的水浸泡18‑24小时后控干2‑4小时至含水量为10%‑20%;(3)将控水后的小麦放入室内用遮盖物遮盖,在30‑35℃下发芽15‑18小时后,干燥3‑6小时至含水量为2%‑4%;(4)将干燥后的小麦加入小麦重量4%‑6%的水,搅拌均匀,放置24‑72小时后制成小麦粉;(5)将小麦粉与营养粉混合后,加入水和成面团;(6)将面团干燥至含水量低于5%后,粉碎成细粉。本发明的有益效果为:(1)本发明制成的小麦粉的含糖量有所提高,在制作面食或甜食时无需加糖或其他添加剂;(2)加入营养粉,可以满足多种营养需要。
Description
技术领域
本发明涉及一种全麦面粉的制作方法。
背景技术
面粉是我国北方大部分地区的主食,以面粉制成的食物品种繁多,花样百出,风味迥异。因为面食是我们的主食,长期食用,所以对我们的身体健康非常重要。随着人们生活水平的提高,对健康、养生饮食的概念越来越重视,因此仅以小麦为原料做成的面粉功能比较单一,不能提供给人们多功能的营养。如果按照不同需要制备出功能更好的面粉,对人们的健康会更佳有益。而且,针对大部分人喜爱吃甜食,在面食制作的过程中会加入糖精等添加剂来增加食品的甜度,长期食用也是对健康不利的。
发明内容
本发明的目的在于提供一种营养价值高并且健康的全麦面粉的制作方法。
为了实现上述目的,本发明的技术方案为:一种全麦面粉的制作方法,包括以下步骤:
(1)按照质量份数称取原料:10-20份小麦,3-5份营养粉,所述营养粉的组成成分为:5-10份玉米粉,5-10份山药粉,3-5份花生粉,2-3份紫薯粉,10-15份艾草粉,3-5份生姜粉,3-5份山楂粉,5-10份蔬菜粉,1.0-2.0g乳酸菌,0.50-1μg维生素A,1-2μg维生素B1 ,0.8-1.2μg维生素B2 , 2-2.5μg维生素B6,0.2-0.3μg维生素D,2-8μg维生素E;
(2)将步骤(1)中10-20份小麦淘洗2-3次后捞出,加20-40份16-20℃的水浸泡18-24小时后控干2-4小时至含水量为10%-20%;
(3)将控水后的小麦放入室内用遮盖物遮盖,在30-35℃下发芽15-18小时后,干燥3-6小时至含水量为2%-4%;
(4)将干燥后的小麦加入小麦重量4%-6%的水,搅拌均匀,放置24-72小时后制成小麦粉;
(5)将步骤(4)中制成的小麦粉与营养粉混合后,加入水和成面团;
(6)将步骤(5)中的面团干燥至含水量低于5%后,粉碎成细粉。
与现有技术相比,本发明的有益效果为:(1)本发明制成的小麦粉的含糖量有所提高,在制作面食或甜食时无需加糖或其他添加剂,更加健康;(2)加入营养粉,可以满足多种营养需要,美味养生。
具体实施方式
为了更好的理解本发明,下面结合具体实施例来进一步说明。
实施例1 一种全麦面粉的制作方法,包括以下步骤:
(1)按照质量份数称取原料:12份小麦,3.5份营养粉,所述营养粉的组成成分为:5份玉米粉,5份山药粉,3份花生粉,2份紫薯粉,10份艾草粉,3份生姜粉,3份山楂粉,5份蔬菜粉,1.0g乳酸菌,0.50μg维生素A,1μg维生素B1 ,0.8μg维生素B2 , 2μg维生素B6,0.2μg维生素D,2μg维生素E;
(2)将步骤(1)中12份小麦淘洗2次后捞出,加25份16℃的水浸泡18小时后控干2小时至含水量为10%-20%;
(3)将控水后的小麦放入室内用遮盖物遮盖,在30℃下发芽15小时后,干燥3小时至含水量为2%-4%;
(4)将干燥后的小麦加入小麦重量4%的水,搅拌均匀,放置24小时后制成小麦粉;
(5)将步骤(4)中制成的小麦粉与营养粉混合后,加入水和成面团;
(6)将步骤(5)中的面团干燥至含水量低于5%后,粉碎成细粉。
实施例2 一种全麦面粉的制作方法,包括以下步骤:
(1)按照质量份数称取原料:15份小麦,4份营养粉,所述营养粉的组成成分为:8份玉米粉,8份山药粉,4份花生粉,2.5份紫薯粉,12份艾草粉,4份生姜粉,4份山楂粉,7份蔬菜粉,1.5g乳酸菌,0.8μg维生素A,1.5μg维生素B1 ,1.0μg维生素B2 ,2.3μg维生素B6,0.25μg维生素D,5μg维生素E;
(2)将步骤(1)中15份小麦淘洗2次后捞出,加30份18℃的水浸泡20小时后控干3小时至含水量为10%-20%;
(3)将控水后的小麦放入室内用遮盖物遮盖,在33℃下发芽16小时后,干燥4小时至含水量为2%-4%;
(4)将干燥后的小麦加入小麦重量5%的水,搅拌均匀,放置36小时后制成小麦粉;
(5)将步骤(4)中制成的小麦粉与营养粉混合后,加入水和成面团;
(6)将步骤(5)中的面团干燥至含水量低于5%后,粉碎成细粉。
实施例3一种全麦面粉的制作方法,包括以下步骤:
(1)按照质量份数称取原料: 18份小麦,5份营养粉,所述营养粉的组成成分为:10份玉米粉,10份山药粉,5份花生粉,3份紫薯粉,15份艾草粉,5份生姜粉,5份山楂粉,10份蔬菜粉,2.0g乳酸菌,1μg维生素A,2μg维生素B1 ,1.2μg维生素B2 , 2.5μg维生素B6,0.3μg维生素D,8μg维生素E;
(2)将步骤(1)中18份小麦淘洗3次后捞出,加40份20℃的水浸泡24小时后控干4小时至含水量为10%-20%;
(3)将控水后的小麦放入室内用遮盖物遮盖,在35℃下发芽18小时后,干燥6小时至含水量为2%-4%;
(4)将干燥后的小麦加入小麦重量6%的水,搅拌均匀,放置56小时后制成小麦粉;
(5)将步骤(4)中制成的小麦粉与营养粉混合后,加入水和成面团;
(6)将步骤(5)中的面团干燥至含水量低于5%后,粉碎成细粉。
Claims (1)
1.一种全麦面粉的制作方法,其特征在于,包括以下步骤:
(1)按照质量份数称取原料:10-20份小麦,3-5份营养粉,所述营养粉的组
成成分为:5-10份玉米粉,5-10份山药粉,3-5份花生粉,2-3份紫薯粉,10-15份艾草粉,3-5份生姜粉,3-5份山楂粉,5-10份蔬菜粉,1.0-2.0g乳酸菌,0.50-1μg维生素A,1-2μg维生素B1 ,0.8-1.2μg维生素B2 , 2-2.5μg维生素B6,0.2-0.3μg维生素D,2-8μg维生素E;
(2)将步骤(1)中10-20份小麦淘洗2-3次后捞出,加20-40份16-20℃的水
浸泡18-24小时后控干2-4小时至含水量为10%-20%;
(3)将控水后的小麦放入室内用遮盖物遮盖,在30-35℃下发芽15-18小时后,干燥3-6小时至含水量为2%-4%;
(4)将干燥后的小麦加入小麦重量4%-6%的水,搅拌均匀,放置24-72小时后制成小麦粉;
(5)将步骤(4)中制成的小麦粉与营养粉混合后,加入水和成面团;
(6)将步骤(5)中的面团干燥至含水量低于5%后,粉碎成细粉。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110754610A (zh) * | 2019-10-16 | 2020-02-07 | 宁夏玉礼面粉有限公司 | 一种富硒面粉的生产配方及工艺 |
CN113068795A (zh) * | 2021-04-20 | 2021-07-06 | 徐州恒星面业有限公司 | 一种保健型糕点粉 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101786029A (zh) * | 2010-02-26 | 2010-07-28 | 李玉龙 | 一种小麦面粉的生产方法 |
CN102524325A (zh) * | 2012-02-09 | 2012-07-04 | 山东省农业科学院农产品研究所 | 孕妇专用全麦面粉及其制备方法 |
CN105433201A (zh) * | 2014-09-17 | 2016-03-30 | 李青簃 | 均衡营养主食面粉及其制备方法 |
CN106071680A (zh) * | 2016-06-17 | 2016-11-09 | 李业清 | 一种清热安神多孔抗性面粉及其制备方法 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101786029A (zh) * | 2010-02-26 | 2010-07-28 | 李玉龙 | 一种小麦面粉的生产方法 |
CN102524325A (zh) * | 2012-02-09 | 2012-07-04 | 山东省农业科学院农产品研究所 | 孕妇专用全麦面粉及其制备方法 |
CN105433201A (zh) * | 2014-09-17 | 2016-03-30 | 李青簃 | 均衡营养主食面粉及其制备方法 |
CN106071680A (zh) * | 2016-06-17 | 2016-11-09 | 李业清 | 一种清热安神多孔抗性面粉及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110754610A (zh) * | 2019-10-16 | 2020-02-07 | 宁夏玉礼面粉有限公司 | 一种富硒面粉的生产配方及工艺 |
CN113068795A (zh) * | 2021-04-20 | 2021-07-06 | 徐州恒星面业有限公司 | 一种保健型糕点粉 |
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