CN110651949A - Production formula and process of high-gluten special powder - Google Patents
Production formula and process of high-gluten special powder Download PDFInfo
- Publication number
- CN110651949A CN110651949A CN201910983679.3A CN201910983679A CN110651949A CN 110651949 A CN110651949 A CN 110651949A CN 201910983679 A CN201910983679 A CN 201910983679A CN 110651949 A CN110651949 A CN 110651949A
- Authority
- CN
- China
- Prior art keywords
- powder
- parts
- gluten
- flour
- sea cucumber
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 92
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 54
- 241000209140 Triticum Species 0.000 claims abstract description 26
- 235000021307 Triticum Nutrition 0.000 claims abstract description 26
- 241000251511 Holothuroidea Species 0.000 claims abstract description 23
- 244000000626 Daucus carota Species 0.000 claims abstract description 18
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 18
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 18
- 240000001717 Vaccinium macrocarpon Species 0.000 claims abstract description 18
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 18
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 18
- 235000004634 cranberry Nutrition 0.000 claims abstract description 18
- 108010068370 Glutens Proteins 0.000 claims abstract description 15
- 235000021312 gluten Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims abstract description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 9
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000003513 alkali Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 6
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 235000013601 eggs Nutrition 0.000 claims description 23
- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
- 238000007873 sieving Methods 0.000 claims description 9
- 241001522234 Steudnera Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 229920002683 Glycosaminoglycan Polymers 0.000 abstract description 2
- 229930188089 Holothurin Natural products 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000002378 acidificating effect Effects 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- MAWWITJOQDJRJF-ADBICINLSA-M holothurin Chemical compound [Na+].O[C@@H]1[C@@H](OC)[C@H](O)[C@@H](C)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O[C@H]3[C@@H](OC[C@H]([C@@H]3O)OS([O-])(=O)=O)O[C@@H]3C([C@H]4[C@](C=5[C@H]([C@@]6(CC[C@]7(O)[C@](C)([C@H]8OC(C)(C)CC8)OC(=O)[C@@]76[C@@H](O)C=5)C)CC4)(C)CC3)(C)C)O[C@@H]2C)O)O[C@H](C)[C@H]1O MAWWITJOQDJRJF-ADBICINLSA-M 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 230000009758 senescence Effects 0.000 abstract description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000011845 white flour 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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 discloses a production formula and a process of high-gluten special flour, and relates to the technical field of food. The invention relates to a production formula of high-gluten superfine powder, which is mainly prepared from the following raw materials in parts by weight: 80-100 parts of high gluten wheat flour, 20-30 parts of sea cucumber powder, 15-25 parts of taro powder, 15-25 parts of egg albumen powder, 4-10 parts of cranberry powder, 4-10 parts of carrot powder, 0.5-1.5 parts of baking soda, 0.5-1.5 parts of sodium polyacrylate, 1-2 parts of soft white sugar, 0-0.3 part of edible salt and 0-0.3 part of edible alkali. The high-gluten special flour prepared by the formula and the process contains various acidic mucopolysaccharides, holothurin, unsaturated fatty acid and other active ingredients in the sea cucumber, has the effects of enhancing immunity, preventing and resisting cancers, delaying senescence and the like, also contains various vitamins and proteins, is rich and balanced in nutrition, and has good ductility and elasticity, chewy and smooth mouthfeel.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a production formula of high gluten special powder and a production process of the high gluten special powder.
Background
Flour is a traditional staple food loved by residents in China. The wheaten food is not only a main food resource in China, but also an important mark of food culture in China due to rich cooking and making modes. The high coverage and relatively low technical hurdles to fortification of flour consumption populations and regions make flour one of the first food carriers for nutritional fortification. China is a large flour consumption country, and the refined flour is mainly used for processing the wheaten food in China at present. Chinese wheat flour can be classified into grade wheat flour, high-low gluten wheat flour and special wheat flour. The grade wheat flour is basically general wheat flour (GB1355-86), the classification of the grade wheat flour is distinguished according to the processing precision, the specific indexes are ash content, the grade wheat flour is mainly divided into special first-class flour, special second-class flour, standard flour and common flour, and other indexes of the flour of various grades are basically the same; the high-low gluten wheat flour is divided into high gluten wheat flour (GB8607-88) and low gluten wheat flour (GB8608-88), and is respectively suitable for making certain foods; the special wheat flour is specially used for preparing certain food or a certain class of food; such as: bread flour, cake flour, biscuit flour, etc.
The nutrients of the common flour on the market at present cannot meet the needs of human bodies in terms of nutrition, the product is single, mainly white flour and corn flour are used as main materials, and the nutrition is relatively low, so that the flour with rich nutrition is needed to be provided.
Disclosure of Invention
The invention aims to provide a production formula and a production process of high gluten flour, which can be used for preparing high gluten flour with rich and diversified nutrients, high quality and good taste so as to meet the requirements of human bodies.
The invention is realized by the following technical scheme:
the invention relates to a production formula of high-gluten special powder, which is mainly prepared from the following raw materials in parts by weight: 80-100 parts of high gluten wheat flour, 20-30 parts of sea cucumber powder, 15-25 parts of taro powder, 15-25 parts of egg albumen powder, 4-10 parts of cranberry powder, 4-10 parts of carrot powder, 0.5-1.5 parts of baking soda, 0.5-1.5 parts of sodium polyacrylate, 1-2 parts of soft white sugar, 0-0.3 part of edible salt and 0-0.3 part of edible alkali.
Furthermore, the fineness grades of the powder materials in the raw materials all need to meet the quality standard of special first-grade wheat flour.
The invention relates to a production process of high-gluten superfine flour, which mainly comprises the following steps:
selecting fresh eggs, automatically cleaning, sterilizing and air-drying the fresh eggs by using a full-automatic egg beater to automatically separate yolk from egg white, sterilizing, spray-drying the separated eggs, and heating the eggs at a constant temperature of 75 ℃ for 16 to 18 days under the condition that the relative humidity is below 25 percent to obtain high-gel egg protein coarse powder for later use;
removing internal organs of the sea cucumber, cleaning, cooking by microwave heating, vacuum freeze-drying until the water content is 6-10%, adding the sea cucumber into a pulverizer, pulverizing, sieving with a 40-mesh sieve, and vacuum freeze-drying the powder until the water content is 2-5% to obtain sea cucumber coarse powder for later use;
microwave drying cranberry and carrot at constant temperature of 45 deg.C for 2-3h, pulverizing respectively, and sieving with 40 mesh sieve to obtain coarse cranberry and carrot powder;
respectively adding the taro powder, the high-gelling egg protein coarse powder, the sea cucumber coarse powder, the cranberry coarse powder and the carrot coarse powder into an airflow wall breaking machine to perform airflow wall breaking, and sieving by a 90-mesh sieve to obtain raw material fine powder;
weighing high-gluten wheat flour, sea cucumber powder, henry steudnera tuber powder, egg albumen powder, cranberry powder, carrot powder, baking soda, sodium polyacrylate, soft white sugar, edible salt and edible alkali according to parts by weight, adding into a mixer, mixing for 40-60 minutes at the rotating speed of 15r/min, and then conveying and packaging to obtain the finished high-gluten special flour.
The invention has the following beneficial effects:
the high-gluten special flour prepared by the formula and the process contains various acidic mucopolysaccharides, holothurin, unsaturated fatty acid and other active ingredients in the sea cucumber, has the effects of enhancing immunity, preventing and resisting cancers, delaying senescence and the like, also contains various vitamins and proteins, is rich and balanced in nutrition, and has good ductility and elasticity, chewy and smooth mouthfeel.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
The invention relates to a production formula of high-gluten special powder, which is mainly prepared from the following raw materials in parts by weight: 80 parts of high gluten wheat flour, 20 parts of sea cucumber powder, 15 parts of henry steudnera tuber powder, 15 parts of egg albumen powder, 4 parts of cranberry powder, 4 parts of carrot powder, 0.5 part of baking soda, 0.5 part of sodium polyacrylate and 1 part of soft sugar.
Wherein, the fineness grades of the powder materials in the raw materials all need to meet the quality standard of special first-grade wheat flour.
The invention relates to a production process of high-gluten superfine flour, which mainly comprises the following steps:
selecting fresh eggs, automatically cleaning, sterilizing and air-drying the fresh eggs by using a full-automatic egg beater to automatically separate yolk from egg white, sterilizing, spray-drying the separated eggs, and heating the eggs at a constant temperature of 75 ℃ for 16 to 18 days under the condition that the relative humidity is below 25 percent to obtain high-gel egg protein coarse powder for later use;
removing internal organs of the sea cucumber, cleaning, cooking by microwave heating, vacuum freeze-drying until the water content is 6-10%, adding the sea cucumber into a pulverizer, pulverizing, sieving with a 40-mesh sieve, and vacuum freeze-drying the powder until the water content is 2-5% to obtain sea cucumber coarse powder for later use;
microwave drying cranberry and carrot at constant temperature of 45 deg.C for 2-3h, pulverizing respectively, and sieving with 40 mesh sieve to obtain coarse cranberry and carrot powder;
respectively adding the taro powder, the high-gelling egg protein coarse powder, the sea cucumber coarse powder, the cranberry coarse powder and the carrot coarse powder into an airflow wall breaking machine to perform airflow wall breaking, and sieving by a 90-mesh sieve to obtain raw material fine powder;
weighing high-gluten wheat flour, sea cucumber powder, henry steudnera tuber powder, egg albumen powder, cranberry powder, carrot powder, baking soda, sodium polyacrylate, soft white sugar, edible salt and edible alkali according to parts by weight, adding into a mixer, mixing for 40-60 minutes at the rotating speed of 15r/min, and then conveying and packaging to obtain the finished high-gluten special flour.
Example two
The invention relates to a production formula of high-gluten special powder, which is mainly prepared from the following raw materials in parts by weight: 90 parts of high gluten wheat flour, 25 parts of sea cucumber powder, 20 parts of henry steudnera tuber powder, 20 parts of egg albumen powder, 7 parts of cranberry powder, 6 parts of carrot powder, 1 part of baking soda, 1 part of sodium polyacrylate, 1.5 parts of soft sugar, 0.2 part of edible salt and 0.1 part of dietary alkali.
Wherein, the fineness grades of the powder materials in the raw materials all need to meet the quality standard of special first-grade wheat flour.
The specific steps of the production process of the high-strength superfine powder are the same as those of the first embodiment.
EXAMPLE III
The invention relates to a production formula of high-gluten special powder, which is mainly prepared from the following raw materials in parts by weight: 100 parts of high gluten wheat flour, 30 parts of sea cucumber powder, 25 parts of henry steudnera tuber powder, 25 parts of egg albumen powder, 10 parts of cranberry powder, 10 parts of carrot powder, 1.5 parts of baking soda, 1.5 parts of sodium polyacrylate, 2 parts of soft sugar, 0.3 part of edible salt and 0.3 part of dietary alkali.
Wherein, the fineness grades of the powder materials in the raw materials all need to meet the quality standard of special first-grade wheat flour. The specific steps of the production process of the high-strength superfine powder are the same as those of the first embodiment.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (3)
1. The production formula of the high-gluten superfine powder is characterized by being mainly prepared from the following component raw materials in parts by weight: 80-100 parts of high gluten wheat flour, 20-30 parts of sea cucumber powder, 15-25 parts of taro powder, 15-25 parts of egg albumen powder, 4-10 parts of cranberry powder, 4-10 parts of carrot powder, 0.5-1.5 parts of baking soda, 0.5-1.5 parts of sodium polyacrylate, 1-2 parts of soft white sugar, 0-0.3 part of edible salt and 0-0.3 part of edible alkali.
2. The production formula of the high gluten special flour as claimed in claim 1, wherein the fineness grade of the flour in the raw material is required to meet the quality standard of special first-grade wheat flour.
3. A process for producing high-gluten special powder according to claim 1, characterized by mainly comprising the following steps:
selecting fresh eggs, automatically cleaning, sterilizing and air-drying the fresh eggs by using a full-automatic egg beater to automatically separate yolk from egg white, sterilizing, spray-drying the separated eggs, and heating the eggs at a constant temperature of 75 ℃ for 16 to 18 days under the condition that the relative humidity is below 25 percent to obtain high-gel egg protein coarse powder for later use;
removing internal organs of the sea cucumber, cleaning, cooking by microwave heating, vacuum freeze-drying until the water content is 6-10%, adding the sea cucumber into a pulverizer, pulverizing, sieving with a 40-mesh sieve, and vacuum freeze-drying the powder until the water content is 2-5% to obtain sea cucumber coarse powder for later use;
microwave drying cranberry and carrot at constant temperature of 45 deg.C for 2-3h, pulverizing respectively, and sieving with 40 mesh sieve to obtain coarse cranberry and carrot powder;
respectively adding the taro powder, the high-gelling egg protein coarse powder, the sea cucumber coarse powder, the cranberry coarse powder and the carrot coarse powder into an airflow wall breaking machine to perform airflow wall breaking, and sieving by a 90-mesh sieve to obtain raw material fine powder;
weighing high-gluten wheat flour, sea cucumber powder, henry steudnera tuber powder, egg albumen powder, cranberry powder, carrot powder, baking soda, sodium polyacrylate, soft white sugar, edible salt and edible alkali according to parts by weight, adding into a mixer, mixing for 40-60 minutes at the rotating speed of 15r/min, and then conveying and packaging to obtain the finished high-gluten special flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910983679.3A CN110651949A (en) | 2019-10-16 | 2019-10-16 | Production formula and process of high-gluten special powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910983679.3A CN110651949A (en) | 2019-10-16 | 2019-10-16 | Production formula and process of high-gluten special powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110651949A true CN110651949A (en) | 2020-01-07 |
Family
ID=69041183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910983679.3A Pending CN110651949A (en) | 2019-10-16 | 2019-10-16 | Production formula and process of high-gluten special powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110651949A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167571A (en) * | 2007-11-28 | 2008-04-30 | 四川想真企业有限公司 | Method for preparing barley seedlings green juice powder and wheat green flour |
| CN103238643A (en) * | 2012-09-24 | 2013-08-14 | 河北同和生物制品有限公司 | Biological calcium supplement special for flour |
| CN104543767A (en) * | 2015-02-15 | 2015-04-29 | 马平 | Blood glucose-reduction dieto-therapeutic noodle and preparation method thereof |
| CN105661295A (en) * | 2016-03-01 | 2016-06-15 | 安徽萧县金岗面业有限公司 | Flour special for postoperative patient recovery and preparation method thereof |
| CN105747085A (en) * | 2016-03-01 | 2016-07-13 | 安徽萧县金岗面业有限公司 | Nutritional flour with rich high iron and high calcium and preparation method thereof |
-
2019
- 2019-10-16 CN CN201910983679.3A patent/CN110651949A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167571A (en) * | 2007-11-28 | 2008-04-30 | 四川想真企业有限公司 | Method for preparing barley seedlings green juice powder and wheat green flour |
| CN103238643A (en) * | 2012-09-24 | 2013-08-14 | 河北同和生物制品有限公司 | Biological calcium supplement special for flour |
| CN104543767A (en) * | 2015-02-15 | 2015-04-29 | 马平 | Blood glucose-reduction dieto-therapeutic noodle and preparation method thereof |
| CN105661295A (en) * | 2016-03-01 | 2016-06-15 | 安徽萧县金岗面业有限公司 | Flour special for postoperative patient recovery and preparation method thereof |
| CN105747085A (en) * | 2016-03-01 | 2016-07-13 | 安徽萧县金岗面业有限公司 | Nutritional flour with rich high iron and high calcium and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1116816C (en) | Instant noodles of corn flour and production technology thereof | |
| CN104604993A (en) | Okra nutritious biscuit and making method thereof | |
| CN111642542A (en) | Preparation method of nutritional meal-replacing biscuit | |
| CN105010488A (en) | Nutrient coarse cereal biscuit and preparation method thereof | |
| CN106165826A (en) | Rhizoma Nelumbinis chewiness noodles and processing method thereof | |
| CN103110093A (en) | High-protein roughage flour | |
| CN111657321A (en) | Auricularia auricula-rose cake and making method thereof | |
| CN101816389A (en) | Egg powder food | |
| RU2395970C1 (en) | Method for production of shortcrust prepared food | |
| CN104381847A (en) | Lotus seed vinasse steamed bun and preparation method thereof | |
| CN105249299A (en) | Buckwheat-flavored puffed crisp chips and preparation method thereof | |
| CN108142797A (en) | A kind of child nutrition flour and preparation method thereof | |
| CN103478525A (en) | Method for processing cereal bean starch sheets | |
| KR101853023B1 (en) | Poria cocos rice wine and the manufacturing method thereof | |
| CN110292180A (en) | A kind of vegetable protein meat analogue paper and preparation method thereof | |
| CN110200211A (en) | A kind of production method of Poria cocos birthday noodle | |
| CN110651949A (en) | Production formula and process of high-gluten special powder | |
| CN1186617A (en) | Fried and baked food series of highland barley | |
| CN111700090A (en) | Ginseng biscuit and preparation method thereof | |
| CN104365731A (en) | Lotus seed distilled grain bread and making method thereof | |
| CN110833139A (en) | Low-sugar, multi-vitamin and high-protein wheat flour | |
| CN111011439A (en) | Gluten-free cake and making method thereof | |
| CN110292144A (en) | A kind of potato noodles and preparation method thereof | |
| RU2796838C1 (en) | Method for producing cracker from jellyfish | |
| CN107736422A (en) | A kind of carrot biscuits and preparation method thereof |
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: 20200107 |