CN110692907A - Mulberry flour production process - Google Patents
Mulberry flour production process Download PDFInfo
- Publication number
- CN110692907A CN110692907A CN201810745883.7A CN201810745883A CN110692907A CN 110692907 A CN110692907 A CN 110692907A CN 201810745883 A CN201810745883 A CN 201810745883A CN 110692907 A CN110692907 A CN 110692907A
- Authority
- CN
- China
- Prior art keywords
- mulberry
- flour
- wall
- drying
- broken powder
- 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
- 240000000249 Morus alba Species 0.000 title claims abstract description 43
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 43
- 235000013312 flour Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title description 4
- 239000000843 powder Substances 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims 1
- 239000002932 luster Substances 0.000 abstract description 3
- 235000014594 pastries Nutrition 0.000 abstract description 3
- 235000012149 noodles Nutrition 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010002482 Angiosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
Abstract
The invention discloses a mulberry flour making process which is characterized by comprising the following steps: (1) selecting high-quality and mature mulberry fruits, drying in the sun, drying, and then making the mulberry wall-broken powder by using a wall-breaking machine. (2) Grinding refined wheat and mulberry wall-broken powder together to obtain mulberry flour. (3) And (4) feeding the mulberry flour into a workshop to be uniformly stirred by using a special flour stirrer. (4) And packaging the stirred mulberry flour. The pastries made of the mulberry flour have smooth mouthfeel, are chewy and delicious, have attractive color and are more appetizing, and the steamed stuffed buns, dumplings, noodles and the like made of the mulberry flour are purplish red and have popular color and luster.
Description
Technical Field
The invention relates to the technical field of flour production, in particular to a mulberry flour production process.
Background
The existing flour is prepared by grinding wheat, has single nutritive value and common taste, and cannot meet the requirements of eaters.
Disclosure of Invention
The invention aims to solve the problems, and designs a mulberry flour making process, which is characterized by comprising the following steps:
(1) selecting high-quality and mature mulberry fruits, drying in the sun, drying, and then making the mulberry wall-broken powder by using a wall-breaking machine.
(2) Grinding refined wheat and mulberry wall-broken powder together to obtain mulberry flour.
(3) And (4) feeding the mulberry flour into a workshop to be uniformly stirred by using a special flour stirrer.
(4) And packaging the stirred mulberry flour.
The mass ratio of the wheat to the mulberry wall-broken powder in the step (2) is 5: 1.
Has the advantages that:
the prepared pastries are smooth in taste, chewy and delicious, attractive in color and luster, and capable of stimulating appetite, and steamed stuffed buns, dumplings, noodles and the like prepared by eating the mulberry flour are purplish red and popular in color and luster;
the mulberry has the homology of medicine and food, contains particularly rich fatty acid, iron element and vitamin C, is rich in active protein, amino acid, carotene, mineral substances, glucose, cane sugar, fructose, malic acid, calcium, vitamin B1 and the like, is rich in nutrition, has the function of helping digestion of the mulberry, is particularly comfortable to digest pastries made of mulberry flour, has the function of enriching blood, also has the functions of beautifying and nourishing the face, blackens hair, prevents angiosclerosis, enhances the immunity and tonifies the kidney.
The mulberry also contains abundant anthocyanin, and has the effects of cancer prevention and cancer resistance.
The mulberry flour is a nutritional efficacy flour which is improved from common flour, and contributes to improving the physical quality of the whole people to a certain extent.
Detailed Description
The invention is further illustrated:
example 1
The mulberry flour making process is characterized by comprising the following steps:
(1) selecting high-quality and mature mulberry fruits, drying in the sun, drying, and then making the mulberry wall-broken powder by using a wall-breaking machine.
(2) Grinding refined wheat and mulberry wall-broken powder together to obtain mulberry flour.
(3) And (4) feeding the mulberry flour into a workshop to be uniformly stirred by using a special flour stirrer.
(4) And packaging the stirred mulberry flour.
The mass ratio of the wheat to the mulberry wall-broken powder in the step (2) is 5: 1.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (2)
1. The mulberry flour making process is characterized by comprising the following steps:
(1) selecting high-quality and mature mulberry fruits, drying in the sun, drying, and then making mulberry wall-broken powder by using a wall-breaking machine;
(2) grinding refined wheat and mulberry wall-broken powder together to prepare mulberry flour;
(3) feeding the mulberry flour into a workshop, and uniformly stirring by using a special flour stirrer;
(4) and packaging the stirred mulberry flour.
2. The mulberry flour making process according to claim 1, wherein the mass ratio of the wheat to the mulberry wall-broken powder in the step (2) is 5: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810745883.7A CN110692907A (en) | 2018-07-09 | 2018-07-09 | Mulberry flour production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810745883.7A CN110692907A (en) | 2018-07-09 | 2018-07-09 | Mulberry flour production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110692907A true CN110692907A (en) | 2020-01-17 |
Family
ID=69192395
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810745883.7A Pending CN110692907A (en) | 2018-07-09 | 2018-07-09 | Mulberry flour production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110692907A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798628A (en) * | 2012-11-08 | 2014-05-21 | 重庆广亚生态农业发展有限公司 | Mulberry noodles |
| CN104187363A (en) * | 2014-07-09 | 2014-12-10 | 杨义涛 | Medicine-food dual-purpose colorful vermicelli and preparation technology thereof |
| CN105962015A (en) * | 2016-02-19 | 2016-09-28 | 安徽省诚食品有限公司 | Anti-aging plain flour and preparation method thereof |
| CN107319294A (en) * | 2017-07-21 | 2017-11-07 | 崔海平 | A kind of Mulberry-leaf Tea flour and preparation method thereof |
| CN107509927A (en) * | 2017-08-22 | 2017-12-26 | 颍上县管氏面制品有限公司 | A kind of mulberries nourishing health care flour and preparation method thereof |
| CN108056368A (en) * | 2016-11-08 | 2018-05-22 | 扬州华耀生态农业有限公司 | A kind of whole wheat |
| CN108175039A (en) * | 2018-02-06 | 2018-06-19 | 任文明 | Super-micro wall-broken comminuting vegetables flour and its manufacturing method |
-
2018
- 2018-07-09 CN CN201810745883.7A patent/CN110692907A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798628A (en) * | 2012-11-08 | 2014-05-21 | 重庆广亚生态农业发展有限公司 | Mulberry noodles |
| CN104187363A (en) * | 2014-07-09 | 2014-12-10 | 杨义涛 | Medicine-food dual-purpose colorful vermicelli and preparation technology thereof |
| CN105962015A (en) * | 2016-02-19 | 2016-09-28 | 安徽省诚食品有限公司 | Anti-aging plain flour and preparation method thereof |
| CN108056368A (en) * | 2016-11-08 | 2018-05-22 | 扬州华耀生态农业有限公司 | A kind of whole wheat |
| CN107319294A (en) * | 2017-07-21 | 2017-11-07 | 崔海平 | A kind of Mulberry-leaf Tea flour and preparation method thereof |
| CN107509927A (en) * | 2017-08-22 | 2017-12-26 | 颍上县管氏面制品有限公司 | A kind of mulberries nourishing health care flour and preparation method thereof |
| CN108175039A (en) * | 2018-02-06 | 2018-06-19 | 任文明 | Super-micro wall-broken comminuting vegetables flour and its manufacturing method |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200117 |
|
| RJ01 | Rejection of invention patent application after publication |