CN107927545A - A kind of whole wheat with effect for reducing fat - Google Patents

A kind of whole wheat with effect for reducing fat Download PDF

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Publication number
CN107927545A
CN107927545A CN201711171161.7A CN201711171161A CN107927545A CN 107927545 A CN107927545 A CN 107927545A CN 201711171161 A CN201711171161 A CN 201711171161A CN 107927545 A CN107927545 A CN 107927545A
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China
Prior art keywords
wheat
powder
effect
filtrate
reducing fat
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CN201711171161.7A
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Chinese (zh)
Inventor
史自鹏
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Wuhe Shunpeng Agricultural And Sideline Products Co Ltd
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Wuhe Shunpeng Agricultural And Sideline Products Co Ltd
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Priority to CN201711171161.7A priority Critical patent/CN107927545A/en
Publication of CN107927545A publication Critical patent/CN107927545A/en
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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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a kind of whole wheat with effect for reducing fat, it is related to agricultural byproducts processing technical field, is made of following component：Wheat germ powder, wheat flour, peanut powder, microwave modification Semen Castaneae starch, white sesameseed powder, Snakegourd Fruit seed powder；The whole wheat with effect for reducing fat of the present invention makes simple, convenient, rich in nutrition content, full of nutrition available for wheaten food preparation, with blood fat-reducing blood pressure-decreasing, can be with cooling blood and hemostasis, clearing liver-fire the effect of.

Description

A kind of whole wheat with effect for reducing fat
Technical field
The invention belongs to agricultural byproducts processing technical field, and in particular to a kind of whole wheat with effect for reducing fat.
Background technology
Flour is the staple food of a kind of indispensable food, particularly north of China most area in people's life, is contained There are the nutriments such as protein, carbohydrate, fat, vitamin, mineral matter, can be with stomach invigorating invigorating the spleen, warm nature, heat-clearing and fire-reducing, The main carbohydrate of necessary for human is provided.Various in style using the wheaten food of flour processing, form of diverse, flavor is totally different, such as Cake, bread, noodles, steamed bun etc., it is deep to be liked by consumers in general.
Raising and scientific quantification with flour foods processing technology, the requirement to flour are higher and higher；Existing flour Function is more single, and nutritive value is limited.
The content of the invention
The purpose of the present invention is for it is existing the problem of, there is provided a kind of whole wheat with effect for reducing fat.
The present invention is achieved by the following technical solutions：
A kind of whole wheat with effect for reducing fat, is made of following component by weight：Wheat germ powder 30-50, wheat Powder 90-150, peanut powder 10-15, microwave modification Semen Castaneae starch 6-10, white sesameseed powder 3-5, Snakegourd Fruit seed powder 3-5；The wheat Bud powder is 1 with flour quality ratio:3；The whole wheat preparation method with effect for reducing fat is：By proportioning by wheat embryo Powder, wheat flour, peanut powder, microwave modification particle starch, white sesameseed powder, Chinese Drug Gualouzi powder are uniformly admixed together, are added at a high speed In mixer, 20min is stirred with 1200-1500r/min, is then taken out, to obtain the final product.
Further, the wheat embryo powder, preparation method thereof is：
（1）By wheat using sodium chloride solution immersion 15min, then take out, naturally dry；
（2）After hawthorn and pumpkin peel are cleaned up, by 5:2 mass ratios uniformly mix, and are crushed, and cross 80 mesh sieves, obtain Solid material, 28g is pressed by solid material：The ratio of 450mL is mixed with clear water, is heated to 90 DEG C, is stirred with 1500r/min rotating speeds 2.5 it is small when, then insulation stands 40min, is subsequently ultrasonically treated 3.5min, is then filtered, obtains filtrate, average It is divided into filtrate a and filtrate b, by step（1）Wheat after processing presses 120g：The ratio of 360mL is added in filtrate a at 30 DEG C Soak 20 it is small when, then take out wheat, the ascorbic acid of its quality 3.5% added into filtrate b, after stirring evenly, then by wheat By 100g：The ratio of 500mL is added in filtrate b soaks at 28 DEG C, 100% shading treatment is carried out at the same time, until 90% wheat Radicel length takes out to 2cm；
（3）By step（2）Wheat after middle processing shells, dry to be less than 10% to moisture content, is then ground into again 150 mesh powder, up to wheat germ powder.
Further, the step（1）Middle sodium chloride solution mass fraction is 5%.
Further, the step（4）Middle ultrasonic power is 800W, frequency 30kHz.
Further, the wheat flour eats moisture content less than after 10% for fresh wheat drying, by shelling, then again into Row grinding, crosses 120 mesh sieves, obtains.
Further, the microwave modification Semen Castaneae starch preparation method is：Semen Castaneae starch is used into 500W microwave treatments 2 Secondary, the time per treatment is 30s, and processing time is at intervals of 1min twice.
The present invention has the following advantages compared with prior art：The whole wheat with effect for reducing fat of the present invention makes letter Single, convenient, rich in nutrition content is full of nutrition available for wheaten food preparation, has blood fat-reducing blood pressure-decreasing, can be with cooling blood and hemostasis, clear The effect of liver purging intense heat;Rich in have calcium, phosphorus, lecithin and maltose, amylase, protease, protein, fat, sitosterol, Linoleic acid, magnesium, carbohydrate, vitamin B1, B2, amino acid, lysine, leucine, threonine, leukotrienes, thiamine, core Yellow acid, niacin, saponarin, crude fibre, arginine, rutin, calcic, phosphorus, potassium, selenium, zinc, manganese, copper, molybdenum, dietary fiber, fat These sour nutritional ingredients make whole wheat nature and flavor Gan Shui, and long-term consumption has nourishing qi and blood, clearing heat and detoxicating, wide middle promoting the circulation of qi, invigorating the spleen Raw filter, disappear water disperse accumulation, apocenosis detumescence, has obvious effect within edible 2-3 months；By adding microwave modification Semen Castaneae starch, moreover it is possible to So that starch of the present invention is made, the chewy after noodles is more sufficient, and mouthfeel is more preferable.
Embodiment
Embodiment 1
A kind of whole wheat with effect for reducing fat, is made of following component by weight：Wheat germ powder 30, wheat flour 90th, peanut powder 10, microwave modification Semen Castaneae starch 6, white sesameseed powder 3, Snakegourd Fruit seed powder 3；The wheat germ powder and flour quality Than for 1:3；The whole wheat preparation method with effect for reducing fat is：By proportioning by wheat germ powder, wheat flour, peanut Powder, microwave modification particle starch, white sesameseed powder, Chinese Drug Gualouzi powder are uniformly admixed together, are added in high-speed mixer, with 1200r/min is stirred 20min, then takes out, to obtain the final product.
Further, the wheat embryo powder, preparation method thereof is：
（1）By wheat using sodium chloride solution immersion 15min, then take out, naturally dry；
（2）After hawthorn and pumpkin peel are cleaned up, by 5:2 mass ratios uniformly mix, and are crushed, and cross 80 mesh sieves, obtain Solid material, 28g is pressed by solid material：The ratio of 450mL is mixed with clear water, is heated to 90 DEG C, is stirred with 1500r/min rotating speeds 2.5 it is small when, then insulation stands 40min, is subsequently ultrasonically treated 3.5min, is then filtered, obtains filtrate, average It is divided into filtrate a and filtrate b, by step（1）Wheat after processing presses 120g：The ratio of 360mL is added in filtrate a at 30 DEG C Soak 20 it is small when, then take out wheat, the ascorbic acid of its quality 3.5% added into filtrate b, after stirring evenly, then by wheat By 100g：The ratio of 500mL is added in filtrate b soaks at 28 DEG C, 100% shading treatment is carried out at the same time, until 90% wheat Radicel length takes out to 2cm；
（3）By step（2）Wheat after middle processing shells, dry to be less than 10% to moisture content, is then ground into again 150 mesh powder, up to wheat germ powder.
Further, the step（1）Middle sodium chloride solution mass fraction is 5%.
Further, the step（4）Middle ultrasonic power is 800W, frequency 30kHz.
Further, the wheat flour eats moisture content less than after 10% for fresh wheat drying, by shelling, then again into Row grinding, crosses 120 mesh sieves, obtains.
Further, the microwave modification Semen Castaneae starch preparation method is：Semen Castaneae starch is used into 500W microwave treatments 2 Secondary, the time per treatment is 30s, and processing time is at intervals of 1min twice.
Embodiment 2
A kind of whole wheat with effect for reducing fat, is made of following component by weight：Wheat germ powder 50, wheat flour 150th, peanut powder 15, microwave modification Semen Castaneae starch 10, white sesameseed powder 5, Snakegourd Fruit seed powder 5；The wheat germ powder and wheat silty Amount is than being 1:3；The whole wheat preparation method with effect for reducing fat is：By proportioning by wheat germ powder, wheat flour, peanut Powder, microwave modification particle starch, white sesameseed powder, Chinese Drug Gualouzi powder are uniformly admixed together, are added in high-speed mixer, with 1500r/min is stirred 20min, then takes out, to obtain the final product.
Further, the wheat embryo powder, preparation method thereof is：
（1）By wheat using sodium chloride solution immersion 15min, then take out, naturally dry；
（2）After hawthorn and pumpkin peel are cleaned up, by 5:2 mass ratios uniformly mix, and are crushed, and cross 80 mesh sieves, obtain Solid material, 28g is pressed by solid material：The ratio of 450mL is mixed with clear water, is heated to 90 DEG C, is stirred with 1500r/min rotating speeds 2.5 it is small when, then insulation stands 40min, is subsequently ultrasonically treated 3.5min, is then filtered, obtains filtrate, average It is divided into filtrate a and filtrate b, by step（1）Wheat after processing presses 120g：The ratio of 360mL is added in filtrate a at 30 DEG C Soak 20 it is small when, then take out wheat, the ascorbic acid of its quality 3.5% added into filtrate b, after stirring evenly, then by wheat By 100g：The ratio of 500mL is added in filtrate b soaks at 28 DEG C, 100% shading treatment is carried out at the same time, until 90% wheat Radicel length takes out to 2cm；
（3）By step（2）Wheat after middle processing shells, dry to be less than 10% to moisture content, is then ground into again 150 mesh powder, up to wheat germ powder.
Further, the step（1）Middle sodium chloride solution mass fraction is 5%.
Further, the step（4）Middle ultrasonic power is 800W, frequency 30kHz.
Further, the wheat flour eats moisture content less than after 10% for fresh wheat drying, by shelling, then again into Row grinding, crosses 120 mesh sieves, obtains.
Further, the microwave modification Semen Castaneae starch preparation method is：Semen Castaneae starch is used into 500W microwave treatments 2 Secondary, the time per treatment is 30s, and processing time is at intervals of 1min twice.
Embodiment 3
A kind of whole wheat with effect for reducing fat, is made of following component by weight：Wheat germ powder 40, wheat flour 120th, peanut powder 13, microwave modification Semen Castaneae starch 8, white sesameseed powder 4, Snakegourd Fruit seed powder 4；The wheat germ powder and flour quality Than for 1:3；The whole wheat preparation method with effect for reducing fat is：By proportioning by wheat germ powder, wheat flour, peanut Powder, microwave modification particle starch, white sesameseed powder, Chinese Drug Gualouzi powder are uniformly admixed together, are added in high-speed mixer, with 1300r/min is stirred 20min, then takes out, to obtain the final product.
Further, the wheat embryo powder, preparation method thereof is：
（1）By wheat using sodium chloride solution immersion 15min, then take out, naturally dry；
（2）After hawthorn and pumpkin peel are cleaned up, by 5:2 mass ratios uniformly mix, and are crushed, and cross 80 mesh sieves, obtain Solid material, 28g is pressed by solid material：The ratio of 450mL is mixed with clear water, is heated to 90 DEG C, is stirred with 1500r/min rotating speeds 2.5 it is small when, then insulation stands 40min, is subsequently ultrasonically treated 3.5min, is then filtered, obtains filtrate, average It is divided into filtrate a and filtrate b, by step（1）Wheat after processing presses 120g：The ratio of 360mL is added in filtrate a at 30 DEG C Soak 20 it is small when, then take out wheat, the ascorbic acid of its quality 3.5% added into filtrate b, after stirring evenly, then by wheat By 100g：The ratio of 500mL is added in filtrate b soaks at 28 DEG C, 100% shading treatment is carried out at the same time, until 90% wheat Radicel length takes out to 2cm；
（3）By step（2）Wheat after middle processing shells, dry to be less than 10% to moisture content, is then ground into again 150 mesh powder, up to wheat germ powder.
Further, the step（1）Middle sodium chloride solution mass fraction is 5%.
Further, the step（4）Middle ultrasonic power is 800W, frequency 30kHz.
Further, the wheat flour eats moisture content less than after 10% for fresh wheat drying, by shelling, then again into Row grinding, crosses 120 mesh sieves, obtains.
Further, the microwave modification Semen Castaneae starch preparation method is：Semen Castaneae starch is used into 500W microwave treatments 2 Secondary, the time per treatment is 30s, and processing time is at intervals of 1min twice.
Experiment
By taking traditional Chinese medical science Hyperlipidemia as an example, by randomly selecting wherein 100 patients, noodles are made with flour of the present invention in the present invention, It is 2 times edible daily, 150g is eaten every time, and the course for the treatment of is most 1 month short, and longest is 1 year；
Tcm diagnosis standard：The heart, liver, kidney and hemopoietic system are without serious disease, Hyperlipidemia, T-CHOL 170-200,
Total triglycerides 120-150, low density lipoprotein cholesterol 23-35, having two in three indexs of the above, meet can be true Examine；
Efficacy determination：Using level Four standard；
Recovery clinical improvement rate >=8%, effective clinical improvement rate >=58%, effective clinical improvement rate >=33%, invalid clinical improvement rate >=1%, specific treatment results are referring to table 1；
Table 1
Number Recovery from illness It is effective Effectively It is invalid Efficient %
100 8 58 33 1 99
As can be seen from Table 1, flour of the present invention has good lipid-lowering effect.

Claims (6)

1. a kind of whole wheat with effect for reducing fat, it is characterised in that be made by weight of following component：Wheat embryo Powder 30-50, wheat flour 90-150, peanut powder 10-15, microwave modification Semen Castaneae starch 6-10, white sesameseed powder 3-5, Snakegourd Fruit seed powder 3- 5；The wheat germ powder is 1 with flour quality ratio:3；The whole wheat preparation method with effect for reducing fat is：By with Than wheat germ powder, wheat flour, peanut powder, microwave modification particle starch, white sesameseed powder, Chinese Drug Gualouzi powder are uniformly mixed into one Rise, be added in high-speed mixer, 20min is stirred with 1200-1500r/min, is then taken out, to obtain the final product.
A kind of 2. whole wheat with effect for reducing fat as claimed in claim 1, it is characterised in that the wheat germ powder system Preparation Method is：
（1）By wheat using sodium chloride solution immersion 15min, then take out, naturally dry；
（2）After hawthorn and pumpkin peel are cleaned up, by 5:2 mass ratios uniformly mix, and are crushed, and cross 80 mesh sieves, obtain Solid material, 28g is pressed by solid material：The ratio of 450mL is mixed with clear water, is heated to 90 DEG C, is stirred with 1500r/min rotating speeds 2.5 it is small when, then insulation stands 40min, is subsequently ultrasonically treated 3.5min, is then filtered, obtains filtrate, average It is divided into filtrate a and filtrate b, by step（1）Wheat after processing presses 120g：The ratio of 360mL is added in filtrate a at 30 DEG C Soak 20 it is small when, then take out wheat, the ascorbic acid of its quality 3.5% added into filtrate b, after stirring evenly, then by wheat By 100g：The ratio of 500mL is added in filtrate b soaks at 28 DEG C, 100% shading treatment is carried out at the same time, until 90% wheat Radicel length takes out to 2cm；
（3）By step（2）Wheat after middle processing shells, dry to be less than 10% to moisture content, is then ground into again 150 mesh powder, up to wheat germ powder.
A kind of 3. whole wheat with effect for reducing fat as claimed in claim 2, it is characterised in that the step（1）Middle chlorine It is 5% to change sodium solution mass fraction.
A kind of 4. whole wheat with effect for reducing fat as claimed in claim 2, it is characterised in that the step（4）In surpass Acoustic power is 800W, frequency 30kHz.
5. a kind of whole wheat with effect for reducing fat as claimed in claim 1, it is characterised in that the wheat flour is fresh After wheat drying eats moisture content less than 10%, by shelling, then it is ground again, crosses 120 mesh sieves, obtain.
A kind of 6. whole wheat with effect for reducing fat as claimed in claim 1, it is characterised in that the microwave modification chestnut Starch preparation method is：Semen Castaneae starch is used into 500W microwave treatments 2 times, the time per treatment is 30s, twice processing time At intervals of 1min.
CN201711171161.7A 2017-11-22 2017-11-22 A kind of whole wheat with effect for reducing fat Pending CN107927545A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109965197A (en) * 2019-03-19 2019-07-05 安徽侯王面业有限公司 A kind of whole wheat and preparation method thereof
CN110613092A (en) * 2019-09-27 2019-12-27 安徽科技学院 Trichosanthes seed spaghetti
CN112006220A (en) * 2020-09-10 2020-12-01 五河县顺鹏农副产品有限公司 Preparation method of flour special for noodles

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102228064A (en) * 2011-06-10 2011-11-02 安徽占元面粉有限公司 Wheat germ flour and preparation method thereof
CN102696711A (en) * 2012-04-28 2012-10-03 安徽金禾粮油集团有限公司 Nutrition flour capable of reducing blood sugar
CN103652645A (en) * 2012-09-07 2014-03-26 李林奇 Method for producing wheat germ powder rich in chromium
CN105011239A (en) * 2015-07-09 2015-11-04 福建农林大学 Instant castanea henryi containing high resistant starch and preparation method thereof
CN105962017A (en) * 2016-02-19 2016-09-28 安徽省诚食品有限公司 Plain flour capable of reducing fat and losing weight as well as preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102228064A (en) * 2011-06-10 2011-11-02 安徽占元面粉有限公司 Wheat germ flour and preparation method thereof
CN102696711A (en) * 2012-04-28 2012-10-03 安徽金禾粮油集团有限公司 Nutrition flour capable of reducing blood sugar
CN103652645A (en) * 2012-09-07 2014-03-26 李林奇 Method for producing wheat germ powder rich in chromium
CN105011239A (en) * 2015-07-09 2015-11-04 福建农林大学 Instant castanea henryi containing high resistant starch and preparation method thereof
CN105962017A (en) * 2016-02-19 2016-09-28 安徽省诚食品有限公司 Plain flour capable of reducing fat and losing weight as well as preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109965197A (en) * 2019-03-19 2019-07-05 安徽侯王面业有限公司 A kind of whole wheat and preparation method thereof
CN110613092A (en) * 2019-09-27 2019-12-27 安徽科技学院 Trichosanthes seed spaghetti
CN112006220A (en) * 2020-09-10 2020-12-01 五河县顺鹏农副产品有限公司 Preparation method of flour special for noodles

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