CN110050946A - 一种杂粮面粉 - Google Patents
一种杂粮面粉 Download PDFInfo
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- CN110050946A CN110050946A CN201910200455.0A CN201910200455A CN110050946A CN 110050946 A CN110050946 A CN 110050946A CN 201910200455 A CN201910200455 A CN 201910200455A CN 110050946 A CN110050946 A CN 110050946A
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- coarse cereals
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- sorghum
- wheat
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- 235000013312 flour Nutrition 0.000 title claims abstract description 31
- 235000013339 cereals Nutrition 0.000 title claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 11
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 240000008042 Zea mays Species 0.000 claims abstract description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 11
- 235000005822 corn Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 19
- 235000005911 diet Nutrition 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 10
- 239000003513 alkali Substances 0.000 claims description 10
- 230000000378 dietary effect Effects 0.000 claims description 10
- 230000001007 puffing effect Effects 0.000 claims description 10
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 9
- 229910052782 aluminium Inorganic materials 0.000 claims description 9
- 239000004411 aluminium Substances 0.000 claims description 9
- 235000013527 bean curd Nutrition 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000007319 Avena orientalis Nutrition 0.000 abstract 1
- 241000209763 Avena sativa Species 0.000 abstract 1
- 235000007558 Avena sp Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003518 caustics Substances 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 206010008631 Cholera Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-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
- 206010028980 Neoplasm Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- 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
- 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
一种杂粮面粉,小麦、玉米、糯米、燕麦、高粱、等多种谷物组成,本发明保留了原料的各成分的营养,且所有成分科学配比,既保留口感好,有嚼劲,又保留了面粉的发酵速度,满足了终端客户的需求。
Description
技术领域
本发明涉及食品领域,具体涉及一种杂粮面粉。
背景技术
面粉经历了三大时代:
第一阶段,传统老面时代,老面发酵即在前一天做面食时留一块发好的面团,任其发酵。第二天把这块面团与温水搅匀放到新材料里一起揉,就可以发酵。这种制作比较困难,用老面发酵,要加碱粉中和酸度,但碱粉的分量要看老面的酸度和分量,全凭经验,很难掌握。而且老面发酵很慢,何时发好,也是凭经验才知,老面又很难保存,因此渐渐退出了历史舞台。这个时期,人们对馍馍的要求主要以果腹为主。
第二阶段,食品添加时代,随着生产力与科学技术的发展,在上世纪80年代后,大批的食品添加剂开始登上历史舞台,并频频曝光于社会。一时间,松软异常、亮白异常的面点食品开始涌进人们的餐桌。速冻面点也开始风行于人们日常生活。增白剂、膨松剂、甜蜜素、柠檬黄、防腐剂等食品添加剂开始影响着人们的生活健康,至今仍未停歇。
第三阶段,自然无添加时代,随着饮食习环境的恶化与人们对科学健康饮食的认知提升,人们提出了无添加,真健康的产品理念,从而开启了馍馍新时代,即无添加时代。
现代社会由于生活质量的提高,健康保健知识的普及,人们在与各种疾病的抗争中认识到生活好了精米细面久吃不一定能吃出健康,相反倒吃出各种难以根除的慢性病。人们在不断地调整日常饮食结构,改变不良生活习惯,一个吃粗粮、吃杂粮全面平衡营养、健康养生的新时尚逐步形成。因为粗粮、杂粮内含人体必需的营养素,尤其是膳食纤维和人体必需的微量元素。
发明内容
本发明目的是提供一种更加营养,口感更好,具有保健作用的杂粮面粉。
本发明的技术方案如下:
一种杂粮面粉,由以下重量份数配比的原料制成:
小麦:45-55,
玉米膨化粉:29-32,
豆腐王:1-1.3,
糯米粉:5.5-6.1,
食用碱:0.2-0.3,
无铝泡打粉:0.5-1.0,
燕麦粉:9.5-9.8,
膨化高粱:2.5-2.8。
作为优选,所述杂粮面粉由以下重量份数配比的原料制成:
小麦:50-55,
玉米膨化粉:30-32,
豆腐王:1-1.3,
糯米粉:5.8-6.1,
食用碱:0.2-0.3,
无铝泡打粉:0.8-1.0,
燕麦粉:9.6-9.8,
膨化高粱:2.6-2.8。
作为优选,所述杂粮面粉由以下重量份数配比的原料制成:
小麦:50,
玉米膨化粉:30,
豆腐王:1,
糯米粉:5.8,
食用碱:0.2,
无铝泡打粉:0.8,
燕麦粉:9.6,
膨化高粱:2.6。
本发明的有益效果是:
1、本发明保留了各个组成成分的营养:小麦粉:养心益肾、健脾厚肠、除热止渴的功效;玉米膨化粉:抗衰老、能益血管、减肥美容、防癌抗癌等作用;糯米粉:有补虚、补血、健脾暖胃、止汗等作用;食用碱:中和食物中的酸性,减少农药污染,脱脂作用;燕麦粉:降低血胆固醇、控制血糖、改善便秘等功效;膨化高粱:具有和胃、消积、温中、涩肠胃、止霍乱的功效。
2、保留了面粉的口感和发酵速度。
具体实施方式
下面将结合具体实施例对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明其中一个实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种杂粮面粉,由以下重量份数配比的原料制成:
小麦: 55,
玉米膨化粉: 32,
豆腐王: 1.3,
糯米粉: 6.1,
食用碱: 0.3,
无铝泡打粉: 1.0,
燕麦粉: 9.8,
膨化高粱: 2.8。
实施例2
一种杂粮面粉,由以下重量份数配比的原料制成:
小麦: 50,
玉米膨化粉: 30,
豆腐王: 1.0,
糯米粉: 5.8,
食用碱: 0.2,
无铝泡打粉: 0.8,
燕麦粉: 9.6,
膨化高粱:2.6。
实施例3
一种杂粮面粉,由以下重量份数配比的原料制成:
小麦:45,
玉米膨化粉:29,
豆腐王:1,
糯米粉:5.5,
食用碱:0.2,
无铝泡打粉:0.5,
燕麦粉:9.5,
膨化高粱:2.5。
以上所述仅为本发明的优选实施例,并非因此限制本发明的保护范围,在本发明说明书基础上所做的等同替换、改进,或直接、间接运用在其它相关的技术领域,均同理包括在本发明的保护范围之内。
Claims (3)
1.一种杂粮面粉,由以下重量份数配比的原料制成:
小麦:45-55,
玉米膨化粉:29-32,
豆腐王:1-1.3,
糯米粉:5.5-6.1,
食用碱:0.2-0.3,
无铝泡打粉:0.5-1.0,
燕麦粉:9.5-9.8,
膨化高粱:2.5-2.8。
2.根据权利要求1所述的杂粮面粉,其特征在于:所述杂粮面粉由以下重量份数配比的原料制成:
小麦:50-55,
玉米膨化粉:30-32,
豆腐王:1-1.3,
糯米粉:5.8-6.1,
食用碱:0.2-0.3,
无铝泡打粉:0.8-1.0,
燕麦粉:9.6-9.8,
膨化高粱:2.6-2.8。
3.根据权利要求1所述的杂粮面粉,其特征在于:所述杂粮面粉由以下重量份数配比的原料制成:
小麦:50,
玉米膨化粉:30,
豆腐王:1,
糯米粉:5.8,
食用碱:0.2,
无铝泡打粉:0.8,
燕麦粉:9.6,
膨化高粱:2.6。
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CN201910200455.0A CN110050946A (zh) | 2019-03-16 | 2019-03-16 | 一种杂粮面粉 |
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09107887A (ja) * | 1995-10-13 | 1997-04-28 | Honen Corp | 膨化食品の製造方法及び膨化食品生地 |
CN1357240A (zh) * | 2000-12-08 | 2002-07-10 | 河南省巩义市龙华实业公司 | 营养面粉 |
CN103564344A (zh) * | 2013-11-20 | 2014-02-12 | 齐齐哈尔瑞盛食品制造有限公司 | 一种杂粮方便米及其制备方法 |
CN104799163A (zh) * | 2015-01-30 | 2015-07-29 | 西北农林科技大学 | 一种含膨化高粱全谷物预混饺子粉及其制备方法 |
CN106360300A (zh) * | 2016-08-31 | 2017-02-01 | 福建顺成面业发展股份有限公司 | 一种五谷杂粮预拌粉及其制备方法 |
-
2019
- 2019-03-16 CN CN201910200455.0A patent/CN110050946A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09107887A (ja) * | 1995-10-13 | 1997-04-28 | Honen Corp | 膨化食品の製造方法及び膨化食品生地 |
CN1357240A (zh) * | 2000-12-08 | 2002-07-10 | 河南省巩义市龙华实业公司 | 营养面粉 |
CN103564344A (zh) * | 2013-11-20 | 2014-02-12 | 齐齐哈尔瑞盛食品制造有限公司 | 一种杂粮方便米及其制备方法 |
CN104799163A (zh) * | 2015-01-30 | 2015-07-29 | 西北农林科技大学 | 一种含膨化高粱全谷物预混饺子粉及其制备方法 |
CN106360300A (zh) * | 2016-08-31 | 2017-02-01 | 福建顺成面业发展股份有限公司 | 一种五谷杂粮预拌粉及其制备方法 |
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Application publication date: 20190726 |