CN111587982A - Nutritional composite flour and preparation method thereof - Google Patents
Nutritional composite flour and preparation method thereof Download PDFInfo
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- CN111587982A CN111587982A CN202010548606.4A CN202010548606A CN111587982A CN 111587982 A CN111587982 A CN 111587982A CN 202010548606 A CN202010548606 A CN 202010548606A CN 111587982 A CN111587982 A CN 111587982A
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Images
Classifications
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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
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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
- 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
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L15/00—Egg products; Preparation or treatment thereof
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses nutritional composite flour and a preparation method thereof. Relates to the field of flour, and the key points of the technical scheme are as follows: the nutritional composite flour comprises the following raw materials in parts by weight: 70-80 parts of wheat core powder; 40-50 parts of a crude fiber composition; 10-15 parts of glutinous rice flour; 8-12 parts of bean flour; 6-8 parts of nut powder; 6-8 parts of dehydrated vegetable powder; 6-8 parts of traditional Chinese medicine powder; 5-7 parts of chicken powder; 5-7 parts of pork liver powder; 5-7 parts of fish powder; 5-7 parts of egg yolk powder; the nutritional composite flour can relieve the vomiting of pregnant women to a certain extent, is beneficial to the pregnant women to absorb nutrition, and is further beneficial to the development of fetuses.
Description
Technical Field
The invention relates to the field of food processing, in particular to nutritional composite flour and a preparation method thereof.
Background
At present, flour is an indispensable main food raw material in daily life of people, everyone can eat more or less food made of flour every day, and along with the improvement of living standard of people, people pay more and more attention to the balance of human nutrition, hope that flour can have more nutrient elements, and can supplement more required nutrition for human body.
Chinese patent with publication number CN109247503A in the prior art discloses nutritional flour which is characterized by comprising the following components in parts by weight: 50-60 parts of wheat, 20-25 parts of buckwheat, 10-15 parts of millet, 8-10 parts of soybean, 8-10 parts of sesame, 10-15 parts of peanut, 4-6 parts of vegetable powder, 1-3 parts of calcium powder and 1-3 parts of poria cocos powder.
The above prior art solutions have the following drawbacks: when pregnant women are pregnant, because the development of fetuses in vivo needs a large amount of nutrition, and the pregnant women generally have mild or severe pregnancy reaction when pregnant, the vomiting phenomenon is easy to occur after eating. After the pregnant women eat the flour similar to the flour, food can be vomited out by the pregnant women due to pregnancy reaction, the pregnant women can not further digest and absorb the food, and the development of fetuses can be influenced due to insufficient nutrition absorption of the pregnant women.
Disclosure of Invention
Aiming at the defects in the prior art, the first purpose of the invention is to provide the nutritional compound flour which can relieve the vomiting of the pregnant women to a certain extent, is beneficial to the pregnant women to absorb nutrition and is further beneficial to the development of fetuses.
In order to achieve the first object, the invention provides the following technical scheme: the nutritional compound flour comprises the following components in parts by weight: 70-80 parts of wheat core powder, 10-15 parts of glutinous rice powder, 5-7 parts of chicken powder, 5-7 parts of pork liver powder, 5-7 parts of fish powder and 5-7 parts of egg yolk powder.
By adopting the technical scheme, the nutritional flour has a good relieving effect on the vomiting of the pregnant women, and the vomiting of the pregnant women is relieved by two ways; one is to inhibit the transmission of the vomiting nerve impulse: the vitamin B6 is taken by the pregnant women in a proper amount during pregnancy, so that the effect of relieving vomiting is better, the vitamin B6 can promote neurons to synthesize gamma-aminobutyric acid, the gamma-aminobutyric acid is an inhibitory neurotransmitter and can inhibit vomiting nerve impulse, the nutritional flour contains chicken powder, pork liver powder, fish meat powder and egg yolk powder, and the chicken powder, the pork liver powder, the fish meat powder and the egg yolk powder all contain rich vitamin B6, so that the nutritional flour has a better effect of relieving vomiting during pregnancy; when the food containing more vitamin B6 is eaten alone, the absorption of the vitamin B6 is poor, and the effect of the nutritional flour for relieving pregnancy vomiting is further influenced. According to the nutritional flour, the vitamin B1 and the vitamin B2 can promote the absorption of the vitamin B6 and enhance the effect of the vitamin B6 on preventing vomiting of pregnant women, glutinous rice flour is added into the nutritional flour, and the glutinous rice flour contains a large amount of vitamin B1 and vitamin B2, so that the vitamin B6 in the nutritional flour is favorably absorbed by a human body; the more the pregnant women take the vitamin B6 tablets, the better the effect is; when the vitamin B6 tablets are excessively taken, although the treatment effect on the vomiting is better, the vitamin B6 addiction to the fetus is easily caused, and the vitamin B6 obtained by eating the nutritional flour can avoid the addiction to the vitamin B6 of the fetus; the other is to reduce the stimulation to the stomach, thereby relieving nausea and regurgitation and further reducing vomiting of pregnant women. The wheat core powder is prepared by grinding the endosperm of the central part of the wheat, is easy to digest, is not easy to cause nausea and regurgitation of pregnant women due to food retention, and further vomits the food, so the nutritional flour has a good effect of relieving vomiting during pregnancy by adopting the wheat core powder; therefore, the flour has synergistic effect of reducing nerve sensitivity and stimulating stomach, can fundamentally relieve vomiting of pregnant women in gestation period, avoids vomiting of food by the pregnant women, is beneficial to the pregnant women to absorb nutrition in the food, and is further beneficial to the development of fetuses.
Further, the paint comprises the following components in parts by weight: 80 parts of wheat core powder, 12 parts of glutinous rice flour, 7 parts of chicken powder, 7 parts of pork liver powder, 7 parts of fish powder and 7 parts of egg yolk powder.
By adopting the technical scheme, the nutritional flour prepared according to the proportion is easy to knead into dough, can be processed into different types of wheaten foods, is rich in dietary types, and can enhance the appetite of pregnant women.
Furthermore, the raw materials also comprise 8-12 parts by weight of bean flour, wherein the bean flour is white hyacinth bean flour.
By adopting the technical scheme, the white hyacinth bean powder contains higher bean protein, the bean protein is higher-quality plant protein, can supplement protein for pregnant women, is easy to digest, and can reduce the gastric motility of the pregnant women during pregnancy, and when the bean protein is eaten to supplement the protein, dyspepsia caused by excessive protein eating can be avoided, and vomiting caused by dyspepsia can be avoided; the nutritional flour is added with the white hyacinth bean powder, so that the antiemetic effect of the nutritional flour can be enhanced, the pregnant woman is prevented from spitting out food, the pregnant woman can absorb the nutrition in the food, and the nutritional flour further has a good effect of promoting the development of a fetus.
Furthermore, the raw materials also comprise 6-8 parts by weight of nut powder, and the nut powder consists of sesame powder and walnut powder in a weight ratio of 2: 1.
By adopting the technical scheme, the pregnant women secrete a large amount of progestogen after pregnancy, so that gastrointestinal tract indigestion and slow enterokinesia are caused, and most pregnant women have severe constipation; the sesame powder and the walnut powder contain abundant fat, and the fat in the sesame powder and the walnut powder has a good effect of relaxing bowel, so that the pregnant woman eats the nutritional flour in the gestation period, the constipation can be relieved, the digestion is promoted, the nausea and regurgitation of the pregnant woman caused by the dyspepsia are avoided, the vomiting of the pregnant woman caused by the nausea and regurgitation is avoided, the nutrition in food cannot be absorbed by the pregnant woman due to the fact that the pregnant woman vomits the food, and finally the development influence caused by the lack of nutrition of the fetus is avoided.
Furthermore, the raw materials also comprise 6-8 parts by weight of dehydrated vegetable powder, wherein the dehydrated vegetable powder consists of spinach powder and agaric powder in a weight ratio of 2: 1.
By adopting the technical scheme, the spinach powder and the agaric powder expand after absorbing water in the digestive tract of a human body, the expanded spinach powder and the agaric powder have certain adsorbability, the spinach powder and the agaric powder can adsorb some food residues in the digestive tract of the human body, and can promote food to be discharged from the digestive tract as soon as possible, so that the phenomenon that the food stays in the stomach for too long time to cause excessive gastric acid secretion is avoided, and further the phenomenon that gastric acid stimulates gastric mucosa to cause nausea and vomiting is avoided.
Furthermore, the raw materials of the corn flour comprise 40-50 parts by weight of coarse fiber composition, and the coarse fiber composition comprises whole wheat flour and corn flour in a weight ratio of 4: 1.
By adopting the technical scheme, the pregnant woman is easy to have constipation during pregnancy, the constipation can have certain influence on the gastrointestinal digestion function, the abdominal fullness, regurgitation and nausea and the like can be caused, the vomiting times during pregnancy can be increased for the pregnant woman, the crude fiber composition contains abundant dietary fibers, and the dietary fibers can absorb moisture so as to maintain the moisture and the softness of excrement; the flour has a good effect on relieving constipation during pregnancy, can avoid abdominal fullness and nausea, can reduce vomiting during pregnancy of pregnant women, avoids the situation that the pregnant women vomit the food and cannot absorb the nutrition in the food, is favorable for the pregnant women to absorb the nutrition in the food, and is favorable for the development of fetuses.
Furthermore, the raw materials also comprise 6-8 parts by weight of traditional Chinese medicine powder, wherein the traditional Chinese medicine powder consists of the white atractylodes rhizome powder and the folium artemisiae argyi powder in a weight ratio of 2: 1.
By adopting the technical scheme, pregnant women can be influenced by esophagus peristalsis along with the increase of progestational hormone after pregnancy, the removal of esophagus reflux gastric contents can be slowed down, so that acidic contents can stimulate gastric mucosa more easily, heartburn can be generated, and then pregnant women can be caused to suffer from aggravation of vomiting reaction, the flour is added with the white atractylodes rhizome powder and the folium artemisiae argyi powder, the white atractylodes rhizome powder and the folium artemisiae argyi powder have good effects of invigorating stomach and relieving heartburn, the pregnant women eat the nutritional flour in the gestation period, vomiting caused by heartburn can be relieved, and further insufficient nutrition absorption caused by vomiting is avoided, and the consumption of the nutritional flour is favorable for the absorption of the pregnant women to nutrition and the development of fetuses.
The second purpose of the invention is to provide a preparation method of the nutritional compound flour, which has the advantages of simple operation and high production efficiency.
In order to achieve the second object, the invention provides the following technical scheme: a preparation method of nutritional compound flour is characterized by comprising the following steps: the method comprises the following steps:
s1, weighing the white hyacinth bean powder, the sesame powder and the walnut powder according to the proportion, and uniformly mixing to obtain first powder;
s2, weighing spinach powder and agaric powder according to the proportion, and uniformly mixing to obtain second powder;
s3, weighing whole wheat flour and corn flour according to the proportion, and uniformly mixing to obtain third powder;
s4, weighing the white atractylodes rhizome powder and the folium artemisiae argyi powder according to the proportion, and uniformly mixing to obtain a fourth powder;
s5, weighing the wheat core powder, the glutinous rice powder, the chicken powder, the pork liver powder, the fish powder and the egg yolk powder according to the proportion, and uniformly mixing to obtain a fifth powder material;
s6, weighing the first powder, the second powder, the third powder, the fourth powder and the fifth powder according to the proportion, and uniformly mixing.
Through adopting above-mentioned technical scheme, the raw materials of different quantity mix respectively for the raw materials can be mixed ground more evenly, reduces the loss of production and processing, improves production efficiency.
In conclusion, the invention has the following beneficial effects:
1. because the chicken powder, the pork liver powder, the fish powder and the egg yolk powder are added, the chicken powder, the pork liver powder, the fish powder and the egg yolk powder all contain rich vitamin B6, the vitamin B6 has good effect of preventing and treating pregnancy vomiting, and pregnant women often have severe pregnancy reaction during pregnancy, so the pregnancy vomiting can be reduced by eating the flour frequently, and the flour is added with glutinous rice flour in a certain proportion, the glutinous rice flour contains rich vitamin B1 and vitamin B2, and the vitamin B1 and the vitamin B2 can promote the absorption of human bodies to the vitamin B6, so the flour has obvious antiemetic effect, can prevent the vomiting of the pregnant women, enhances the absorption of nutrition to the pregnant women, and is beneficial to the development of fetuses; at present, gestational diabetes is a disease which is easy to be highly developed in the gestational period of a pregnant woman, hyperglycemia can cause abnormal development and even death of an embryo and also easily cause the occurrence rate of a huge fetus, the huge fetus is easy to cause dystocia and birth canal injury of the pregnant woman, vitamin B6 has a certain effect on preventing and treating gestational diabetes, the flour can play a certain role in preventing and treating gestational diabetes after being eaten by the pregnant woman for a long time in the gestational period, and the adverse effect of the gestational diabetes on the fetus and the pregnant woman is avoided;
2. the flour is added with a certain proportion of crude fiber composition, when pregnant women are pregnant, because elements for fetal development need to be provided, the pregnant women are easy to have mineral deficiency during pregnancy, the whole wheat flour, the corn flour and the oat flour contain abundant minerals, the total amount of the minerals in the human body is less than 5% of the weight, but the minerals cannot be synthesized by the human body, the minerals must be provided by the external environment, and play an important role in the development of the brain and the skeleton of the fetus, the nutritional flour can provide some necessary minerals for the fetus, and is beneficial to the development of the brain and the skeleton of the fetus in the pregnant women;
3. the flour is added with dehydrated vegetable powder, the dehydrated vegetable powder consists of spinach powder and agaric powder, the spinach powder and the agaric powder both contain rich vitamin K, the vitamin K can promote the formation of bones and has good resistance to osteoporosis, the bones of a fetus in a pregnant woman in the gestation period can quickly develop, and the bone development of the fetus in the pregnant woman can be promoted by eating the flour; the pregnant women are lack of exercise due to the fact that the pregnant women become lazy in pregnancy, and the pregnant women easily suffer from osteoporosis, and eat the flour. Can resist osteoporosis during pregnancy; the spinach powder and the agaric powder in the nutritional flour contain rich iron elements, and the iron elements in the agaric powder and the spinach powder are easy to be absorbed by human bodies, so that the nutritional flour can supplement nutrition for pregnant women, effectively prevent the anemia of the pregnant women and further prevent the slow development of the fetus caused by the anemia of the pregnant women;
4. the flour is added with traditional Chinese medicine powder, the traditional Chinese medicine powder consists of white atractylodes rhizome powder and folium artemisiae argyi powder, the white atractylodes rhizome and the folium artemisiae argyi enter spleen channels, and the flour has a good effect of tonifying spleen and qi, the spleen is an important lymphatic organ of a human body, macrophages and lymphocytes in the spleen can filter and phagocytose germs, antigens, foreign matters and protozoa in blood, and when a pregnant woman eats the flour in the gestation period, the phagocytosis capability of the spleen on the germs, the antigens, the foreign matters and the like can be enhanced, and the influence on a fetus caused by the fact that the germs, the antigens and the foreign matters cannot be removed in time in the pregnant; the resistance of the pregnant woman in the gestation period is reduced, the pregnant woman is susceptible to germ and virus infection, and most of antibacterial and antibacterial drugs easily cause adverse effects on the development of a fetus, so that after the pregnant woman is infected with the germ and virus, the treatment is difficult, the germ and virus have great threat to the health of the fetus in the pregnant woman, immune substances such as immunoglobulin and the like can be manufactured by the spleen, the resistance of the human body to the germ and virus is improved, the resistance of the pregnant woman can be enhanced by eating the flour in the gestation period, the germ and virus infection is avoided, and the threat to the health of the fetus after the pregnant woman is infected with the germ and; along with the acceleration of modern life rhythm, most pregnant women need to work in gestation, the condition of night sweat, miscarriage and unstable fetal movement are easily caused in gestation of the pregnant women due to faster life rhythm and working pressure, the unstable fetal movement not only causes great influence on fetal development, but also has great influence on physiology and psychology of the pregnant women, and the white atractylodes rhizome powder and the folium artemisiae argyi powder are added into the nutritional flour together, so that the nutritional flour has better effects of nourishing blood and preventing miscarriage, can have a certain effect on treatment of the unstable fetal movement, and avoids adverse influence on fetal development caused by the unstable fetal movement for a long time.
Drawings
FIG. 1 is a flow chart of a method provided by the present invention.
Detailed Description
The present invention will be described in further detail with reference to examples.
The wheat core powder, glutinous rice powder, chicken powder, pork liver powder, fish powder, egg yolk powder, white hyacinth bean powder, sesame powder, walnut powder, spinach powder, edible fungus powder, whole wheat powder, corn powder, bighead atractylodes rhizome powder and folium artemisiae argyi powder used in the embodiment are all commercially available products.
Example 1: the nutritional compound flour is prepared from the following raw materials in parts by weight as shown in Table 1:
the method comprises the following steps: weighing the wheat core powder, the glutinous rice powder and the chicken powder according to the corresponding weight parts in the table 1, adding the wheat core powder, the glutinous rice powder and the chicken powder into a mixer, and uniformly stirring and mixing the mixture to obtain a mixture I;
step two: weighing pork liver powder, fish meat powder and yolk powder according to the corresponding weight parts in the table 1, adding the pork liver powder, the fish meat powder and the yolk powder into a mixer, and uniformly stirring and mixing the materials to obtain a mixture II;
step three: and adding the mixture I and the mixture II into a mixer, and uniformly stirring to obtain the nutritional compound flour. The units of parts may be in units of weight such as grams, kilograms, and the like, and in the following examples, kilograms.
TABLE 1 raw materials and their weight kg in examples 1-3
Examples 2 to 3: a nutritional compound flour is different from the nutritional compound flour in example 1 in that the raw materials and the corresponding parts by weight are shown in Table 1.
Example 4: a nutrition compound flour is different from the flour in the embodiment 1 in that the raw materials further comprise 8 parts by weight of white hyacinth bean powder, in the second step, the pork liver powder and the white hyacinth bean powder are uniformly mixed, then the mixed pork liver powder and the mixed white hyacinth bean powder are added into the fish meat powder and the egg yolk powder, and the mixture is fully stirred by a mixer to be uniformly mixed to obtain a second mixture; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 5: the difference between the nutritional compound flour and the embodiment 4 is that the raw materials also comprise 10 parts by weight of white hyacinth bean powder.
Example 6: the difference between the nutritional compound flour and the embodiment 4 is that the raw materials also comprise 12 parts by weight of white hyacinth bean powder.
Example 7: a nutritional compound flour, which is different from the nutritional compound flour in example 1 in that the raw materials further comprise 4 parts by weight of sesame powder, and in the second step, the sesame powder and the pork liver powder are uniformly mixed, then the mixed sesame powder and pork liver powder are added into the fish meat powder and the egg yolk powder, and the mixture is fully stirred by a mixer to be uniformly mixed to obtain a second mixture; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 8: the difference between the nutritional compound flour and the embodiment 7 is that the raw materials also comprise 5 parts by weight of sesame powder.
Example 9: the difference between the nutritional composite flour and the embodiment 1 is that the raw materials of the nutritional composite flour also comprise 2 parts by weight of walnut powder, in the second step, the walnut powder and the pork liver powder are uniformly mixed, then the mixed walnut powder and pork liver powder are added into the fish meat powder and the egg yolk powder, and the mixture is fully stirred by a mixer to be uniformly mixed to obtain a second mixture; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 10: the difference between the nutritional compound flour and the embodiment 9 is that the raw materials further comprise 3 parts by weight of walnut powder.
Example 11: the nutritional composite flour is different from the nutritional composite flour in the embodiment 1 in that the raw materials further comprise 4 parts by weight of sesame powder and 2 parts by weight of walnut powder, in the second step, the walnut powder, the sesame powder and the pork liver powder are uniformly mixed, then the mixed walnut powder, sesame powder and pork liver powder are added into the fish meat powder and egg yolk powder, and the mixture is fully stirred through a mixer to be uniformly mixed to obtain a second mixture; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 12: the difference between the nutritional compound flour and the embodiment 11 is that the raw materials further comprise 5 parts by weight of sesame powder and 3 parts by weight of walnut powder.
Example 13: the difference between the nutritional composite flour and the embodiment 1 is that the raw materials further comprise 4 parts by weight of spinach powder, and in the second step, the spinach powder and the pork liver powder are uniformly mixed, then the mixed spinach powder and pork liver powder are added into the fish meat powder and the egg yolk powder, and the mixture is fully stirred by a mixer to be uniformly mixed to obtain a second mixture; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 14: the difference between the nutritional compound flour and the embodiment 13 is that the raw materials also comprise 5 parts by weight of spinach powder.
Example 15: a nutritional compound flour, which is different from the nutritional compound flour in example 1 in that the raw materials further comprise 2 parts by weight of agaric powder, and in the second step, the agaric powder and the pork liver powder are uniformly mixed, then the mixed agaric powder and pork liver powder are added into the fish meat powder and the egg yolk powder, and the mixture is fully stirred by a mixer to be uniformly mixed to obtain a second mixture; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 16: the difference between the nutritional compound flour and the embodiment 15 is that the raw materials further comprise 3 parts by weight of agaric powder.
Example 17: the difference between the nutritional composite flour and the embodiment 1 is that the raw materials further comprise 4 parts by weight of spinach powder and 2 parts by weight of agaric powder, in the second step, the spinach powder, the agaric powder and the pork liver powder are uniformly mixed, the mixed spinach powder, the agaric powder and the pork liver powder are added into the fish meat powder and the egg yolk powder, and the mixture is fully stirred by a mixer to be uniformly mixed to obtain a second mixture; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 18: the difference between the nutritional compound flour and the embodiment 17 is that the raw materials further comprise 5 parts by weight of spinach powder and 3 parts by weight of agaric powder.
Example 19: a nutrition compound flour is different from the embodiment 1 in that the raw materials further comprise 32 parts by weight of whole wheat flour, in the second step, the whole wheat flour and pork liver powder are uniformly mixed, then the mixed whole wheat flour and pork liver powder are added into fish meat powder and egg yolk powder, and the mixture is fully stirred by a mixer to be uniformly mixed to obtain a second mixture; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 20: a nutritional compound flour, which is different from the flour in example 19 in that the raw material also comprises 40 parts by weight of whole wheat flour.
Example 21: the difference between the nutritional composite flour and the embodiment 1 is that the raw materials of the nutritional composite flour also comprise 8 parts by weight of corn flour, in the second step, the corn flour and the pork liver powder are uniformly mixed, then the mixed corn flour and pork liver powder are added into the fish meat powder and the egg yolk powder, and the mixture is fully stirred by a mixer to be uniformly mixed to obtain a second mixture; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 22: the difference between the nutritional compound flour and the embodiment 21 is that the raw materials of the nutritional compound flour also comprise 10 parts by weight of corn flour.
Example 23: a nutrition compound flour is different from the nutrition compound flour in the embodiment 1 in that the raw materials further comprise 32 parts by weight of whole wheat flour and 8 parts by weight of corn flour, in the second step, the whole wheat flour, the corn flour and the pork liver powder are uniformly mixed, then the mixed whole wheat flour, the corn flour and the pork liver powder are added into fish meat powder and yolk powder, and the mixture is fully stirred through a mixer to be uniformly mixed to obtain a second mixture; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 24: a nutritional compound flour, which is different from the embodiment 23 in that the raw materials further comprise 40 parts by weight of whole wheat flour and 10 parts by weight of corn flour.
Example 25: a nutritional compound flour, which is different from the nutritional compound flour in embodiment 1 in that the raw materials further comprise 4 parts by weight of white atractylodes rhizome powder, in the second step, the white atractylodes rhizome powder and pork liver powder are uniformly mixed, then the mixed white atractylodes rhizome powder and pork liver powder are added into fish meat powder and egg yolk powder, and the mixture is fully stirred by a mixer to be uniformly mixed to obtain a second mixture; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 26: a nutritional compound flour, which is different from the embodiment 25 in that the raw materials also comprise 5 parts by weight of white atractylodes rhizome powder.
Example 27: a nutrition compound flour is different from the nutrition compound flour in the embodiment 1 in that the raw materials further comprise 2 parts by weight of folium artemisiae argyi powder, in the second step, the folium artemisiae argyi powder and the pork liver powder are uniformly mixed, the mixed folium artemisiae argyi powder and the mixed pork liver powder are added into the fish meat powder and the egg yolk powder, and the mixture is fully stirred through a mixer to be uniformly mixed to obtain a mixture two; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 28: a nutritional compound flour, which is different from the flour in example 27 in that the raw material also comprises 3 parts by weight of folium artemisiae argyi powder.
Example 29: a nutritional compound flour, which is different from the flour in embodiment 1 in that the raw materials further comprise 4 parts by weight of white atractylodes rhizome powder and 2 parts by weight of folium artemisiae argyi powder, in the second step, the white atractylodes rhizome powder, the folium artemisiae argyi powder and the pork liver powder are uniformly mixed, then the mixed white atractylodes rhizome powder, the mixed folium artemisiae argyi powder and the pork liver powder are added into the fish meat powder and the egg yolk powder, and the mixture is fully stirred by a mixer to be uniformly mixed to obtain a second mixture; and adding the mixture II into the mixture I, and uniformly stirring to obtain the nutritional compound flour.
Example 30: the difference between the nutritional compound flour and the embodiment 29 is that the raw materials further comprise 5 parts by weight of bighead atractylodes rhizome powder and 3 parts by weight of folium artemisiae argyi powder.
Example 31: the nutritional composite flour is different from the nutritional composite flour in example 1 in that the raw materials further comprise 8 parts by weight of white hyacinth bean powder, 4 parts by weight of sesame powder, 2 parts by weight of walnut powder, 4 parts by weight of spinach powder, 2 parts by weight of agaric powder, 32 parts by weight of whole wheat powder, 8 parts by weight of corn powder, 4 parts by weight of atractylodes powder and 2 parts by weight of folium artemisiae argyi powder;
referring to fig. 1, S1, weighing white hyacinth bean powder, sesame powder and walnut powder according to the proportion, and uniformly mixing to obtain first powder;
s2, weighing spinach powder and agaric powder according to the proportion, and uniformly mixing to obtain second powder;
s3, weighing whole wheat flour and corn flour according to the proportion, and uniformly mixing to obtain third powder;
s4, weighing the white atractylodes rhizome powder and the folium artemisiae argyi powder according to the proportion, and uniformly mixing to obtain a fourth powder;
s5, weighing the wheat core powder, the glutinous rice powder, the chicken powder, the pork liver powder, the fish powder and the egg yolk powder according to the proportion, and uniformly mixing to obtain a fifth powder material;
s6, weighing the first powder, the second powder, the third powder, the fourth powder and the fifth powder according to the proportion, and uniformly mixing to obtain the nutritional composite flour.
Example 32: the difference between the raw materials of the nutritional compound flour and the embodiment 31 is that the raw materials further comprise, by weight, 12 parts of white hyacinth bean powder, 5 parts of sesame powder, 3 parts of walnut powder, 5 parts of spinach powder, 3 parts of agaric powder, 40 parts of whole wheat powder, 10 parts of corn powder, 5 parts of bighead atractylodes rhizome powder and 3 parts of folium artemisiae argyi powder.
Comparative example 1: a nutritional compound flour is different from the flour in example 1 in that the raw materials of the nutritional compound flour do not contain glutinous rice flour, chicken meal, pork liver meal, fish meal and egg yolk powder.
Comparative example 2: compared with the comparative example 1, the difference of the nutritional composite flour is that the raw materials also comprise 15 parts by weight of glutinous rice flour, and in the first step, the glutinous rice flour is added into the wheat core flour and is uniformly stirred to obtain the nutritional composite flour.
Comparative example 3: the difference between the nutritional composite flour and the comparative example 1 is that the raw materials further comprise 7 parts by weight of chicken powder and 7 parts by weight of fish powder, in the first step, the chicken powder and the fish powder are uniformly mixed to obtain a first mixture, and then the first mixture is added into the wheat core powder and uniformly mixed to obtain the nutritional composite flour.
Comparative example 4: the difference between the raw materials of the nutritional composite flour and the comparative example 1 is that the raw materials also comprise 7 parts by weight of pork liver powder and 7 parts by weight of egg yolk powder, in the first step, the pork liver powder and the egg yolk powder are uniformly mixed to obtain a first mixture, and then the first mixture is added into the wheat core powder and uniformly mixed to obtain the nutritional composite flour.
Application effect testing
Test samples: the nutritional compound flours obtained in examples 1 to 32 were used to prepare steamed cakes as test samples 1 to 32, and the nutritional compound flours obtained in comparative examples 1 to 4 were used to prepare steamed cakes as control samples 1 to 4.
The experimental method comprises the following steps: 360 cases of volunteer population in 40-50 days of gestation period in the same area are selected as volunteers, and the volunteers are all constitutions with severe vomiting reaction in gestation period and accompanied with symptoms of nausea and regurgitation. In the aspect of pregnancy and vomiting condition monitoring, daily pregnancy and vomiting times are counted and monitored. The volunteers are randomly divided into 36 groups, 10 persons in each group are respectively allowed to eat test samples 1-32 and control samples 1-4, the test samples and the control samples are eaten 2 times every day, 150g steamed cakes are eaten each time, the rest diets, the work and the life are as normal, the number of pregnancy and vomiting in the same day is counted and recorded every day, the recorded data are averagely processed after 20 days, the recorded data are averagely processed within 30 days after 30 days, and the average data after 20 days and the average data after 30 days are compared.
TABLE 2 test results of test samples 1-32 and control samples 1-4
And (3) test results: the test results of the test samples 1 to 32 and the control samples 1 to 4 are shown in Table 2. As can be seen from table 2, in comparative example 1, when the glutinous rice flour, the chicken powder, the pork liver powder, the fish powder and the egg yolk powder are not contained, the percentage of nausea and regurgitation discomfort symptoms is reduced by only 6%, and is not further reduced after 30 days, the percentage of vomiting for at least one pregnancy per day is still 96%, and the reduction is not realized, which indicates that the wheat core powder cannot relieve vomiting of the pregnant woman in gestation period; compared with the prior art, the proportion of nausea and regurgitation discomfort symptoms is reduced by 5% after the glutinous rice flour is added in the comparative example 2, the proportion of nausea and regurgitation discomfort symptoms is not reduced after 30 days, the proportion of vomiting for at least once every day is still 97%, and the decrease is not caused, so that the compound glutinous rice flour and the wheat core flour have certain effect on nausea and regurgitation and cannot relieve vomiting of pregnant women during pregnancy; after the chicken powder and the fish powder are added in the comparative example 3, the percentage of nausea and regurgitation discomfort symptoms is reduced by 3%, the nausea and regurgitation symptoms are not reduced after 30 days, the percentage of vomiting at least once a day is still 94%, and the nausea and regurgitation symptoms are not reduced, so that the compound eating of the chicken powder, the fish powder and the wheat core powder has a certain effect on nausea and regurgitation, and the vomiting of pregnant women in the gestation period cannot be relieved; after the pork liver powder and the yolk powder are added in the comparative example 4, the percentage of nausea and regurgitation discomfort symptoms is reduced by 5%, the symptoms are not reduced after 30 days, the percentage of vomiting for at least one pregnancy is still 95%, and the symptoms are not reduced, which indicates that the pork liver powder, the yolk powder and the wheat core powder are compounded and eaten together, have certain effect on nausea and regurgitation, and can not relieve vomiting of pregnant women in gestation period.
In the embodiment 1, when glutinous rice flour, chicken powder, pork liver powder, fish powder and egg yolk powder are added at the same time, the percentage of nausea and regurgitation discomfort symptoms is reduced by 59% after 30 days, and the percentage of vomiting at least once a day after 30 days is reduced by 63%, which shows that the wheat core powder, the glutinous rice powder, the chicken powder, the pork liver powder, the fish powder and the egg yolk powder are compounded and eaten, have synergistic interaction, can relieve the discomfort symptoms of nausea and vomiting of pregnant women, and can also relieve the vomiting of pregnant women during pregnancy.
Examples 7, 12, 18, 24, and 30, after adding the white hyacinth bean powder, the sesame powder and the walnut powder, the spinach powder and the agaric powder, the whole wheat powder and the corn powder, and the atractylodes rhizome powder and the artemisia leaf powder respectively to example 1, the percentage of nausea and regurgitation discomfort symptoms is further reduced, and the percentage of hyacinth bean powder, sesame powder, walnut powder, spinach powder, agaric powder, whole wheat powder, corn powder, atractylodes rhizome powder, and artemisia leaf powder is also reduced at least once a day, which means that nausea and vomiting discomfort symptoms of pregnant women and pregnancy of pregnant women can be relieved.
In example 32 and example 31, white hyacinth bean powder, sesame powder, walnut powder, spinach powder, agaric powder, whole wheat powder, corn powder, white atractylodes rhizome powder and moxa leaf powder are added on the basis of example 1, the percentage of nausea and discomfort symptoms is reduced by 95% after 30 days, and the percentage of vomiting at least once a day after 30 days is greatly reduced, so that the compound eating of wheat core powder, white hyacinth bean powder, sesame powder, walnut powder, spinach powder, agaric powder, whole wheat powder, corn powder, white atractylodes rhizome powder and moxa leaf powder is realized, the synergistic effect is realized, and the nausea and discomfort symptoms of pregnant women and the vomiting phenomenon of pregnant women during the gestation period can be effectively relieved.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (8)
1. A nutritional compound flour is characterized in that: the paint comprises the following components in parts by weight: 70-80 parts of wheat core powder, 10-15 parts of glutinous rice powder, 5-7 parts of chicken powder, 5-7 parts of pork liver powder, 5-7 parts of fish powder and 5-7 parts of egg yolk powder.
2. A nutritional compound flour according to claim 1, wherein: the paint comprises the following components in parts by weight: 80 parts of wheat core powder, 12 parts of glutinous rice flour, 7 parts of chicken powder, 7 parts of pork liver powder, 7 parts of fish powder and 7 parts of egg yolk powder.
3. A nutritional compound flour according to any one of claims 1 or 2, wherein: the raw materials also comprise 8-12 parts by weight of bean flour, wherein the bean flour is white hyacinth bean flour.
4. A nutritional compound flour according to any one of claims 1 or 2, wherein: the raw materials also comprise 6-8 parts by weight of nut powder, and the nut powder consists of sesame powder and walnut powder in a weight ratio of 2: 1.
5. A nutritional compound flour according to any one of claims 1 or 2, wherein: the raw materials also comprise 6-8 parts by weight of dehydrated vegetable powder, wherein the dehydrated vegetable powder consists of spinach powder and agaric powder in a weight ratio of 2: 1.
6. A nutritional compound flour according to any one of claims 1 or 2, wherein: the raw materials also comprise 40-50 parts by weight of coarse fiber composition, and the coarse fiber composition consists of whole wheat flour and corn flour in a weight ratio of 4: 1.
7. A nutritional compound flour according to any one of claims 1 or 2, wherein: the raw materials also comprise 6-8 parts by weight of traditional Chinese medicine powder, wherein the traditional Chinese medicine powder consists of the white atractylodes rhizome powder and the folium artemisiae argyi powder in a weight ratio of 2: 1.
8. A process for the preparation of a nutritional compound flour according to any of claims 1 to 7, characterized in that: the method comprises the following steps:
s1, weighing the white hyacinth bean powder, the sesame powder and the walnut powder according to the proportion, and uniformly mixing to obtain first powder;
s2, weighing spinach powder and agaric powder according to the proportion, and uniformly mixing to obtain second powder;
s3, weighing whole wheat flour and corn flour according to the proportion, and uniformly mixing to obtain third powder;
s4, weighing the white atractylodes rhizome powder and the folium artemisiae argyi powder according to the proportion, and uniformly mixing to obtain a fourth powder;
s5, weighing the wheat core powder, the glutinous rice powder, the chicken powder, the pork liver powder, the fish powder and the egg yolk powder according to the proportion, and uniformly mixing to obtain a fifth powder material;
s6, weighing the first powder, the second powder, the third powder, the fourth powder and the fifth powder according to the proportion, and uniformly mixing.
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Citations (3)
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|---|---|---|---|---|
| CN101715915A (en) * | 2009-12-09 | 2010-06-02 | 岳帮强 | Full-nutrition compound edible powder |
| CN103392759A (en) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品（集团）有限公司 | Composite flour for pregnant women |
| 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 |
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2020
- 2020-06-16 CN CN202010548606.4A patent/CN111587982A/en active Pending
Patent Citations (3)
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|---|---|---|---|---|
| CN101715915A (en) * | 2009-12-09 | 2010-06-02 | 岳帮强 | Full-nutrition compound edible powder |
| CN103392759A (en) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品（集团）有限公司 | Composite flour for pregnant women |
| 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 |
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