CN108112874A - A kind of compound full grain flour and preparation method thereof - Google Patents
A kind of compound full grain flour and preparation method thereof Download PDFInfo
- Publication number
- CN108112874A CN108112874A CN201711386447.7A CN201711386447A CN108112874A CN 108112874 A CN108112874 A CN 108112874A CN 201711386447 A CN201711386447 A CN 201711386447A CN 108112874 A CN108112874 A CN 108112874A
- Authority
- CN
- China
- Prior art keywords
- parts
- preparation
- corn
- soya bean
- wheat
- 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 25
- 150000001875 compounds Chemical class 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013339 cereals Nutrition 0.000 title claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 240000008042 Zea mays Species 0.000 claims abstract description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 18
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 18
- 235000005822 corn Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 12
- 238000005457 optimization Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000035764 nutrition Effects 0.000 abstract description 10
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000015099 wheat brans 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
- 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
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of compound full grain flours and preparation method thereof, and the component includes wheat, corn and soya bean, 60 90 parts of the wheat, 10 25 parts of the corn, 10 25 parts of the soya bean.Compound flour prepared by the present invention, it is proportionally prepared by three kinds in wheat, soya bean, corn or two kinds of raw materials, compared to conventional flours, nutrition is more balanced and comprehensive, the shortcomings that improving conventional flours and insufficient dietary fiber, there is higher nutrition and health care to be worth.
Description
Technical field
The present invention relates to flour preparations, are specially a kind of compound full grain flour and preparation method thereof.
Background technology
For wheat flour as one of most important staple food of compatriots, nutritional ingredient is relatively single, and processed for a long time
In becoming more meticulous, macronutrient is lost, nutrition is relatively uneven, although can change by diet diversiformlies such as non-staple foodstuff and fruits and vegetables
It is kind, but the limitation of the shortcoming and living standard condition due to professional nutrient knowledge, people be difficult accomplish it is nutrition-balanced
Diet is arranged in pairs or groups, and body inferior health is caused while nutrition is unreasonable.
Therefore, there is an urgent need for a kind of compound full grain flour, various aspects meet needed by human body nutrition.
The content of the invention
It is an object of the invention in view of the above-mentioned problems, overcome the shortage of prior art, provide a kind of compound full cereal face
The shortcomings that powder and preparation method thereof adds corn and soya bean, improves conventional flours and insufficient dietary fiber has higher nutrition
And health value.
To achieve the above object, the present invention uses following technical scheme：
A kind of compound full grain flour and preparation method thereof, the component includes wheat, corn and soya bean, the wheat
60-90 parts, described corn 10-25 parts, described soya bean 10-25 parts.
Preferably, the optimization component of the full paddy powder is：Described wheat 50-85 parts, 10-25 parts of corn, soya bean 10-25
Part.
Preferably, the optimization component of the full paddy powder is：Described wheat 75-90 parts, 10-25 parts of soya bean.
Preferably, the optimization component of the full paddy powder is：Described corn 75-90 parts, 10-25 parts of soya bean.
Another object of the present invention is to provide the preparation method of compound flour to be, by the raw material after mixing,
It is crushed into powder using pulverizer, crosses 80 mesh sieves, this process need not remove wheat bran.
Beneficial effects of the present invention are：Compound flour prepared by the present invention, have three kinds in wheat, soya bean, corn or
Two kinds of raw materials are proportionally prepared, and compared to conventional flours, nutrition is more balanced and comprehensive, improve conventional flours and meals
The shortcomings that fiber is insufficient is eaten, there is higher nutrition and health care to be worth.
Specific embodiment
The present invention is further described below by way of specific embodiment, but the present invention is not limited only to following embodiment.At this
In the range of invention or present disclosure is not being departed from, in spirit and scope, the change that is carried out to the present invention is combined or replaced
It changes, will be apparent to the person skilled in the art, and be included within the scope of the present invention.
A kind of compound full grain flour and preparation method thereof, the component includes wheat, corn and soya bean, the wheat
60-90 parts, described corn 10-25 parts, described soya bean 10-25 parts.
Embodiment 1：
50-85 parts of wheat, 10-25 parts of corn, 10-25 parts of soya bean, raw material after mixing, is ground into using pulverizer
Powder crosses 80 mesh sieves, it is spare to be packaged into bag.
Embodiment 2：
75-90 parts of wheat, 10-25 parts of soya bean, raw material after mixing, is crushed into powder using pulverizer, crosses 80 mesh sieves, bag
It is spare to dress up bag.
Embodiment 3：
75-90 parts of corn, 10-25 parts of soya bean, raw material after mixing, is crushed into powder using pulverizer, crosses 80 mesh sieves, bag
It is spare to dress up bag.
Compound flour prepared by the present invention, there is three in wheat, soya bean, corn kinds or two kinds of raw materials are proportionally prepared
It forms, compared to conventional flours, nutrition is more balanced and comprehensive, improves conventional flours and the shortcomings that insufficient dietary fiber, tool
There is higher nutrition and health care value.
Above-described embodiment, simply presently preferred embodiments of the present invention, is not used for limiting the scope of the present invention, therefore all with this
The equivalence changes that content described in invention claim is done should all be included within scope of the invention as claimed.
Claims (5)
1. a kind of compound full grain flour and preparation method thereof, which is characterized in that the component includes wheat, corn and Huang
Beans, described wheat 60-90 parts, described corn 10-25 parts, described soya bean 10-25 parts.
2. compound full grain flour of one kind according to claim 1 and preparation method thereof, which is characterized in that the full paddy
The optimization component of powder processed is：Described wheat 50-85 parts, 10-25 parts of corn, 10-25 parts of soya bean.
3. compound full grain flour of one kind according to claim 1 and preparation method thereof, which is characterized in that the full paddy
The optimization component of powder processed is：Described wheat 75-90 parts, 10-25 parts of soya bean.
4. compound full grain flour of one kind according to claim 1 and preparation method thereof, which is characterized in that the full paddy
The optimization component of powder processed is：Described corn 75-90 parts, 10-25 parts of soya bean.
5. its preparation method of the compound full grain flour according to claim 1-4, which is characterized in that the preparation side
Method is, to be crushed into powder using pulverizer by the raw material after mixing, crosses 80 mesh sieves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711386447.7A CN108112874A (en) | 2017-12-20 | 2017-12-20 | A kind of compound full grain flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711386447.7A CN108112874A (en) | 2017-12-20 | 2017-12-20 | A kind of compound full grain flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108112874A true CN108112874A (en) | 2018-06-05 |
Family
ID=62230644
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711386447.7A Pending CN108112874A (en) | 2017-12-20 | 2017-12-20 | A kind of compound full grain flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108112874A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110786444A (en) * | 2018-08-03 | 2020-02-14 | 王尚殿 | Whole grain flour and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269972A (en) * | 2000-04-25 | 2000-10-18 | 孙双权 | Five-grains flour and its preparing process |
| CN102835437A (en) * | 2012-08-31 | 2012-12-26 | 闫吉祥 | Health flour for preventing cardiovascular and cerebrovascular diseases |
| CN103549258A (en) * | 2013-10-21 | 2014-02-05 | 张家港市桃源食品有限公司 | Coarse cereal flour and preparation method thereof |
| CN105249240A (en) * | 2015-10-22 | 2016-01-20 | 刘桂花 | Whole-grain composite additive, preparation thereof and application thereof to whole-grain flour preparing |
-
2017
- 2017-12-20 CN CN201711386447.7A patent/CN108112874A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269972A (en) * | 2000-04-25 | 2000-10-18 | 孙双权 | Five-grains flour and its preparing process |
| CN102835437A (en) * | 2012-08-31 | 2012-12-26 | 闫吉祥 | Health flour for preventing cardiovascular and cerebrovascular diseases |
| CN103549258A (en) * | 2013-10-21 | 2014-02-05 | 张家港市桃源食品有限公司 | Coarse cereal flour and preparation method thereof |
| CN105249240A (en) * | 2015-10-22 | 2016-01-20 | 刘桂花 | Whole-grain composite additive, preparation thereof and application thereof to whole-grain flour preparing |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110786444A (en) * | 2018-08-03 | 2020-02-14 | 王尚殿 | Whole grain flour and preparation method thereof |
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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180605 |
|
| RJ01 | Rejection of invention patent application after publication |