CN111869816A - Nutrition-enriched flour and preparation method thereof - Google Patents

Nutrition-enriched flour and preparation method thereof Download PDF

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Publication number
CN111869816A
CN111869816A CN202010762880.1A CN202010762880A CN111869816A CN 111869816 A CN111869816 A CN 111869816A CN 202010762880 A CN202010762880 A CN 202010762880A CN 111869816 A CN111869816 A CN 111869816A
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flour
powder
parts
nutrition
enriched
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CN111869816B (en
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白均平
刘妮
窦妮
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Shaanxi Jingyang Ziqiang Flour Co ltd
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Shaanxi Jingyang Ziqiang Flour Co ltd
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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
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Noodles (AREA)

Abstract

The application discloses nutrition-enriched flour and a preparation method thereof, and relates to the technical field of flour. The technical key points are as follows: the feed is prepared from the following raw materials in parts by weight: 150-200 parts of wheat flour, 50-70 parts of buckwheat flour, 2-6 parts of arrowhead, 0.4-0.8 part of mulberry powder, 3-8 parts of cloudberry, 2-4 parts of noni fruit and 4-8 parts of nutritional seasoning powder. The nutrition-enriched flour has the advantages of meeting the daily required nutrients of miners and enhancing the immunity and disease resistance.

Description

Nutrition-enriched flour and preparation method thereof
Technical Field
The application relates to the technical field of flour, in particular to nutrition-enriched flour and a preparation method thereof.
Background
The flour food is a traditional food in China, and in daily life, the flour food is various, such as wheat flour, corn flour and the like. Along with the improvement of living standard, people pay more and more attention to the reasonable matching of nutrition, so that flour compounded by various kinds of flour appears on the market, and the wheaten food made of the compound flour has richer and more comprehensive nutrition. People usually use the flour or the mixed flour thereof to prepare foods such as steamed bread, noodles, cakes or dumplings.
The miners are engaged in the underground operation for a long time, because the mine is dark, the temperature difference is large, the working time is long, the labor intensity is high, the working environment is high-temperature and humid, and is often influenced by adverse factors such as vibration, noise, dust, harmful gas and the like, while the silicon dust is one of the factors which are frequently contacted by the miners and have the greatest harm to the bodies of the miners, the silicon dust cannot be prevented from entering the bodies during the work, the possibility that the silicon dust is discharged out of the bodies by the self-ability of the miners after entering the alveoli is extremely low, the immune system of the whole body is disordered, and the disease resistance is reduced.
In view of the above-mentioned prior art, the inventors consider that the following disadvantages exist: the flour has relatively few and single nutrient components, and even if the flour is simply compounded with the flour, the required nutrients are provided, so that the nutritional and health requirements of miners are difficult to meet.
Disclosure of Invention
Aiming at the defects in the prior art, the first purpose of the invention is to provide the nutrition-enriched flour which not only can meet the daily required nutrients of miners, but also can play a health-care role in enhancing the immunity and disease resistance.
The second purpose of the invention is to provide a preparation method of the nutrition-enriched flour, and the nutrition-enriched flour prepared by the method can meet the daily diet requirements of people and can also play a health-care role in enhancing the immunity and disease resistance of human bodies.
1. In order to achieve the first object, the invention provides the following technical scheme: the nutrition-enriched flour is prepared from the following raw materials in parts by weight:
150 portions of wheat flour and 200 portions of wheat flour;
50-70 parts of buckwheat flour;
2-6 parts of arrowhead;
0.4-0.8 part of mulberry powder;
3-8 parts of cloudberry;
2-4 parts of noni fruits;
4-8 parts of nutritional seasoning powder.
By adopting the technical scheme, the wheat flour contains protein, carbohydrate, vitamins and mineral substances such as calcium, iron, phosphorus, potassium, magnesium and the like, and has the effects of nourishing the heart and tonifying the kidney, strengthening the spleen and thickening the intestines, and removing heat and quenching thirst. The buckwheat protein in the buckwheat flour contains rich lysine components, the microelements such as iron, manganese, zinc and the like are more abundant than common grains, and the buckwheat flour contains rich dietary fiber which is 10 times of that of common refined rice, contains rich vitamin E and soluble dietary fiber, contains rich magnesium, can promote the dissolution of human body fibrin, dilates blood vessels, inhibits the formation of blood clots, has the function of anti-embolism and is also beneficial to reducing serum cholesterol.
Arrowhead is rich in vitamins, mineral substances such as potassium and calcium, dietary fiber and more protein, can prevent anemia, edema and the like, and can stimulate appetite. The mulberry powder contains a large amount of anthocyanin which stabilizes phospholipid on endothelial cells by virtue of super oxidation resistance of the anthocyanin so as to protect cells of arteries and veins from being damaged by free radicals and increase the synthesis of colloid and mucopolysaccharide so as to maintain the integrity of artery walls. Cloudberry is a rich source of vitamin C, and the cloudberry also contains vitamin E, and the content of the vitamin E is higher than that of various fruits and grains.
Noni fruit contains important vitamins, minerals and other antioxidants, also contains amino acids necessary for human bodies and polysaccharides for comprehensively strengthening immune systems, and most importantly, the noni fruit contains Xeronine alkaloid capable of driving protein activation, cell health, endocrine and nerve conduction balance, so that the noni fruit can enhance the immunity of human bodies, improve the disease resistance, change the ecology of bacterial plexus, improve the function of digestive tracts, regulate the physiological function and improve the endurance.
The noni, the mulberry powder and the cloudberry are compounded for use, have synergistic interaction, can further improve the immunity and the oxidation resistance of the human body, and reduce the harm of silicon dust to the human body.
More preferably, the nutritional seasoning powder is one or two of beet root powder and sweet almond powder.
By adopting the technical scheme, the beet root powder is purple red and sweet, and can improve the taste of the flour; it is rich in K, P, Na, Fe, Mg, vitamin A, B, C and B8, and contains some special mineral compounds and plant compounds, which can resist infection, increase oxygen content in cell, and treat hematopathy, hepatopathy and immune system dysfunction. The sweet almond powder can also be used as a seasoning to improve the taste of the flour and increase the appetite; the sweet almond is rich in protein, fat, sugar, B vitamins, vitamin C, vitamin P, calcium, phosphorus, iron and other nutrient components, and also contains a large amount of carotene, wherein the vitamin C and the carotene can be used as antioxidants to resist the hypoxia state and the increase of inflammatory substances and improve the immune function.
More preferably, the nutritional seasoning powder comprises 1-3 parts of beet root powder and 3-5 parts of sweet almond powder.
By adopting the technical scheme, the beet root powder and the sweet almond powder are compounded for use, so that the edible taste of the flour can be enhanced, the appetite can be enhanced, and nutrients such as carotene can be provided, thereby further strengthening the nutrients in the flour and improving the immune function. Because the beet root powder is purple red, the sensory quality of people is not affected by adopting the proportion.
More preferably, the mulberry powder is prepared by the following method, which comprises the following steps:
the method comprises the following steps: selecting fresh fruits of the Morus bombycis, cleaning the fruits and cutting the fruits into blocks;
step two: adding the cut fruits into an extracting solution by taking an ethanol solution as the extracting solution, leaching for 2-3 times at the temperature of 35-40 ℃ to obtain filtrate, leaching for 120-150min each time, merging the filtrates, and filtering again to obtain a leaching solution;
step three: and carrying out reduced pressure concentration and spray drying on the leaching liquor to obtain the mulberry fruit powder.
By adopting the technical scheme, the method is simple in process and operation, and the anthocyanin in the mangosteen fruit is effectively extracted, so that the content of the anthocyanin in the mangosteen fruit powder is increased.
More preferably, the extract in the second step is 60-80% ethanol solution.
By adopting the technical scheme, 60-80% ethanol solution is used as the extracting solution to further improve the extraction rate of anthocyanin in the mangosteen fruit and further improve the content of anthocyanin in the mangosteen powder.
More preferably, the raw materials also comprise 3-6 parts of the yolk fruit powder by weight.
By adopting the technical scheme, the yolk fruit powder contains rich nutrient substances such as phosphorus, iron, calcium, vitamin C, carotenoid and the like and seventeen amino acids necessary for human bodies, has the effects of helping digestion, tonifying kidney, promoting blood circulation and strengthening body, and has fragrance and sweet taste. The yolk fruit powder is added into the flour, so that the yolk fruit powder not only can supplement nutrients required by a human body, help digestion, promote blood circulation and strengthen the body, but also can further improve the edible mouthfeel of the flour.
More preferably, the preparation of the yolk fruit powder comprises the following steps:
the method comprises the following steps: selecting fresh egg yolk fruits, washing the fresh egg yolk fruits in flowing water, and crushing the fresh egg yolk fruits into fruit blocks;
step two: grinding fruit pieces, filtering to obtain fruit pulp, adding 1-3 weight parts of maltodextrin into the fruit pulp, vacuum concentrating at 50-60 deg.C, and spray drying to obtain yolk fruit powder.
By adopting the technical scheme, the maltodextrin is a nutritive polysaccharide, has the characteristics of easy digestion, difficult moisture absorption and difficult deterioration, also contains trace elements and mineral substances such as calcium, iron and the like which are beneficial to the human body, and can promote the normal metabolism of the human body. By the method, the yolk fruit powder is added with maltodextrin to expand the volume, so that the yolk fruit powder is not easy to agglomerate and can prolong the shelf life.
In order to achieve the second object, the invention provides the following technical scheme: a method for preparing nutrition-enriched flour comprises the following steps:
step one, uniformly mixing arrowheads, cloudberry and noni to obtain a mixture, mixing the mixture with water in a proportion of 1: (1-3) mixing and decocting for 2-2.5h, and filtering to obtain a filtrate;
preheating the buckwheat flour at 80-100 ℃ for 30-40min, adding the filtrate, grinding and drying to obtain mixed flour;
and step three, uniformly mixing the mixed powder, the wheat flour, the mulberry powder and the nutritional seasoning powder to obtain the nutrition-enriched flour.
By adopting the technical scheme, the arrowhead, the cloudberry and the noni are premixed, and then premixed with the buckwheat flour for drying, and the flour is pretreated, so that the produced flour can keep a certain color and flavor, the health performance and the sensory quality of the flour can be improved, and the prepared nutrition-enriched flour can meet the daily diet requirements of people and has the health-care function of enhancing the immunity and disease resistance of human bodies.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) according to the arrowhead health food, wheat flour and buckwheat flour are compounded to serve as main food powder, nutrients needed by normal human bodies are provided, arrowhead is used for further supplementing vitamins, mineral substances, food fibers and proteins in the main food powder and can also improve appetite, the mulberry powder is rich in anthocyanin with super-strong oxidation resistance, cloudberry is used for supplementing vitamin C and vitamin E, noni contains important antioxidants such as vitamins and mineral substances, amino acids necessary for human bodies and polysaccharide for comprehensively strengthening immune systems, and noni, mulberry powder, cloudberry and the like are compounded for use and are synergistic, so that the immunity and the oxidation resistance of the human bodies can be further improved, and the harm of silicon dust to the human bodies is reduced;
(2) by adopting the sugar beet root powder and the sweet almond powder to be compounded, the edible taste of the flour can be enhanced, the appetite can be enhanced, and special nutrients such as mineral compounds, plant compounds, carotene and the like can be provided, so that the nutrients in the flour are further enhanced;
(3) by adopting the premixing process of arrowhead, cloudberry and noni and the premixing drying method of the arrowhead, cloudberry and noni and buckwheat flour, the produced flour can keep certain color and flavor and can improve the sensory quality and health performance of the flour.
Detailed Description
The present application will be described in detail with reference to examples.
Wheat flour, buckwheat flour, arrowhead, fruit of morus alba, cloudberry and noni used in the following examples and comparative examples are all commercially available products.
Example 1: the nutrition-enriched flour is prepared from the following raw materials in parts by weight as shown in Table 1:
step one, uniformly mixing arrowheads, cloudberry and noni to obtain a mixture, mixing the mixture with water in a proportion of 1: 1, mixing and decocting for 2 hours, and filtering to obtain filtrate;
preheating the buckwheat flour at 80 ℃ for 30min, adding the filtrate, grinding and drying to obtain mixed flour;
and step three, uniformly mixing the mixed powder, the wheat flour, the mulberry powder and the seasoning powder to obtain the nutrition-enriched flour.
The preparation method of the mulberry powder comprises the following steps:
the method comprises the following steps: selecting fresh fruits of Morus bombycis as raw materials, cleaning the fruits and cutting the fruits into blocks;
step two: adding the fruit into 70% ethanol solution, leaching at 35 deg.C for 120min for 2 times, filtering the extractive solutions, and mixing;
step three: and (4) carrying out reduced pressure concentration and spray drying on the filtered and combined leaching liquor to obtain the mulberry powder.
In the embodiment, the nutritional seasoning powder is juniper berry powder, and the juniper berry powder is a commercially available product.
Examples 2 to 3: a nutrition-enriched flour is different from the flour in example 1 in that the raw materials and the corresponding parts by weight are shown in Table 1.
TABLE 1 EXAMPLES 1-3 materials and parts by weight thereof
Components Example 1 Example 2 Example 3
Wheat flour 150 170 200
Buckwheat flour 70 60 50
Arrowhead 2 4 6
Mountain mulberry seed powder 0.4 0.6 0.8
Cloudberry 3 6 8
Noni fruit 4 3 2
Nutritious seasoning powder 8 6 4
Example 4: a nutrition-enriched flour is different from the flour in example 1 in that the nutrition seasoning powder is beet root powder.
Example 5: a nutrition-enriched flour is different from the nutrition-enriched flour in example 1 in that the nutrition seasoning powder is sweet almond powder.
Example 6: a nutrition-enriched flour is different from the nutrition-enriched flour in example 1 in that the nutrition seasoning powder is a mixed powder of 1 part of beet root powder and 5 parts of sweet almond powder.
Example 7: a nutrition-enriched flour is different from the nutrition-enriched flour in example 1 in that the nutrition seasoning powder is a mixed powder of 2 parts of beet root powder and 4 parts of sweet almond powder.
Example 8: a nutrition-enriched flour is different from the nutrition-enriched flour in example 1 in that the nutrition seasoning powder is a mixed powder of 3 parts of beet root powder and 3 parts of sweet almond powder.
Example 9: a nutrition-enriched flour is different from the flour in example 1 in that the mulberry powder is prepared by the following method, comprising the following steps:
the method comprises the following steps: selecting fresh fruits of Morus bombycis as raw materials, cleaning the fruits and cutting the fruits into blocks;
step two: adding the cut fruit into the extractive solution with 60% ethanol solution as extractive solution, leaching at 35 deg.C for 120min for 2 times, filtering the extractive solutions, and mixing;
step three: and (4) carrying out reduced pressure concentration and spray drying on the filtered and combined leaching liquor to obtain the mulberry powder.
Example 10: a nutrition-enriched flour is different from the flour in example 1 in that the mulberry powder is prepared by the following method, comprising the following steps:
the method comprises the following steps: selecting fresh fruits of Morus bombycis as raw materials, cleaning the fruits and cutting the fruits into blocks;
step two: adding the cut fruit into the extractive solution with 80% ethanol solution as extractive solution, leaching at 35 deg.C for 120min for 2 times, filtering the extractive solutions, and mixing;
step three: and (4) carrying out reduced pressure concentration and spray drying on the filtered and combined leaching liquor to obtain the mulberry powder.
Example 11: the nutrition-enriched flour is different from the nutrition-enriched flour in example 1 in that the raw materials further comprise 3 parts by weight of yolk fruit powder prepared by the following method, and the preparation method comprises the following steps:
the method comprises the following steps: selecting fresh egg yolk fruits as raw materials, washing the raw materials under flowing water, and crushing the raw materials into fruit blocks;
step two: grinding the fruit pieces, filtering to obtain fruit pulp, adding 2 parts by weight of maltodextrin into the fruit pulp, carrying out vacuum concentration at the temperature of 50 ℃, and finally carrying out spray drying to prepare the yolk fruit powder.
Example 12: a nutrition-enriched flour, which is different from the flour in example 11 in that the raw material comprises 4 parts by weight of the yolk fruit powder.
Example 13: a nutrition-enriched flour is different from the flour in example 11 in that the raw material comprises 6 parts by weight of yolk fruit powder.
Example 14: a nutrition-enriched flour which differs from example 1 in that the nutrition-enriched flour is prepared by the following steps:
step one, uniformly mixing arrowheads, cloudberry and noni to obtain a mixture, mixing the mixture with water in a proportion of 1: 2, mixing and decocting for 2 hours, and filtering to obtain filtrate;
preheating the buckwheat flour at 80 ℃ for 30min, adding the filtrate, grinding and drying to obtain mixed flour;
and step three, uniformly mixing the mixed powder, the wheat flour, the mulberry powder and the seasoning powder to obtain the nutrition-enriched flour.
Example 15: a nutrition-enriched flour which differs from example 1 in that the nutrition-enriched flour is prepared by the following steps:
step one, uniformly mixing arrowheads, cloudberry and noni to obtain a mixture, mixing the mixture with water in a proportion of 1: 3, mixing and decocting for 2 hours, and filtering to obtain filtrate;
preheating the buckwheat flour at 80 ℃ for 30min, adding the filtrate, grinding and drying to obtain mixed flour;
and step three, uniformly mixing the mixed powder, the wheat flour, the mulberry powder and the seasoning powder to obtain the nutrition-enriched flour.
Comparative example 1: a nutrition-enriched flour is different from the flour in example 1 in that arrowhead is not included in the raw materials.
Comparative example 2: a nutrition-enriched flour is different from the flour in example 1 in that the raw material does not include Hibiscus powder.
Comparative example 3: a nutrition-enriched flour is different from the flour in example 1 in that cloudberry is not included in the raw material.
Comparative example 4: a nutrition-enriched flour which is different from that of example 1 in that noni is not included in the raw material.
Comparative example 5: a nutrition-enriched flour is different from the flour in example 1 in that the raw materials do not include Hibiscus powder, cloudberry and noni.
Comparative example 6: a nutrition-enriched flour is different from the flour in example 1 in that arrowhead, mulberry powder, cloudberry and noni are not included in the raw materials.
Comparative example 7: a nutrition-enriched flour which differs from example 1 in that the nutrition-enriched flour is prepared by the following steps:
step one, uniformly mixing arrowheads, cloudberry and noni to obtain a mixture, mixing the mixture with water in a proportion of 1: 1, mixing and decocting for 2 hours, filtering to obtain filtrate, and spray-drying the filtrate to obtain mixed powder;
and step two, uniformly mixing the mixed powder, the buckwheat powder, the wheat flour, the mulberry powder and the seasoning powder to obtain the nutrition-enriched flour.
Performance test
The nutrition enriched flours prepared in examples 1-15 and comparative examples 1-7 were tested as follows:
test samples: the nutrition-enriched flours obtained in examples 1 to 15 were used, and noodles were processed from the nutrition-enriched flours as test samples 1 to 15, the nutrition-enriched flours obtained in comparative examples 1 to 7 were used as control samples 1 to 7, and noodles were processed from common commercially available wheat flour as a blank control sample.
Subject: the clean-grade healthy Kunming male white mice are 115 mice with the body weight of 18-22 g.
Feeding experiment: the 115 clean-grade healthy Kunming male mice were randomly divided into 23 groups by body weight: the experimental samples 1-15 groups, the control samples 1-7 groups and the blank control group are respectively adopted for feeding 5 samples in each group, the experimental samples 1-15, the control samples 1-7 and the blank control samples are respectively adopted for feeding twice a day, and the feeding is carried out once in noon and evening, 10g for each time, and the feeding is continuously carried out for two months.
And (3) detection results: the results of the body weight, thymus index and spleen index measurements of the mice are shown in table 2; (spleen index and thymus index: spleen and thymus of a mouse were collected, and after residual blood was blotted with filter paper, the spleen and thymus were weighed (mg) and divided by mouse body weight (g), respectively, to obtain a thymus index and a spleen index, i.e., spleen weight mg/mouse body weight g, and a thymus index, i.e., thymus weight mg/mouse body weight g).
TABLE 2 test results of test samples 1-15, control samples 1-7 and blank control samples
Figure BDA0002613568260000071
Figure BDA0002613568260000081
And (3) analyzing an experimental result:
as can be seen from Table 2, when the arrowhead is added into the raw material of the test sample 1 compared with the control sample 1, the weight of the white mouse is improved to a certain extent, but the spleen index and the thymus index of the mouse are not obviously different, which indicates that the arrowhead can stimulate appetite and promote digestion. Comparing the test sample 1 with the control sample 2-5, the spleen index and the thymus index of the white mouse are both obviously improved, which shows that the noni, the mulberry powder and the cloudberry in the raw materials are compounded for use, the synergy is realized, and the immunity of the human body can be further improved.
As can be seen from Table 2, when the test sample 1 is compared with the test samples 4-8, the spleen index and the thymus index of the white mice are obviously improved, which indicates that the combination of the beet root powder and the sweet almond powder is used as the nutritional seasoning powder, which not only can increase the appetite, but also can further improve the immune function. Comparing the test sample 1 with the test samples 11-13, the spleen index and the thymus index of the white mouse are obviously improved, which shows that the addition of the eggfruit powder in the raw materials can promote the digestion function of the human body and improve the immunity of the human body. When the test sample 1 was compared with the control sample 7, the spleen index and the thymus index of the white mouse were not significantly different.
As can be seen from Table 2, when the test samples 1-15 were compared with the blank control sample and the control sample 6, both the spleen index and the thymus index of the white mice were significantly improved, indicating that the nutrition-enriched flour of the present application serves to improve the immunocompetence of the white mice.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.

Claims (8)

1. The nutrition-enriched flour is characterized by being prepared from the following raw materials in parts by weight:
150 portions of wheat flour and 200 portions of wheat flour;
50-70 parts of buckwheat flour;
2-6 parts of arrowhead;
0.4-0.8 part of mulberry powder;
3-8 parts of cloudberry;
2-4 parts of noni fruits;
4-8 parts of nutritional seasoning powder.
2. The nutrient enriched flour as claimed in claim 1, wherein the nutrient seasoning powder is one or two of beet root powder and sweet almond powder.
3. The nutrition-enriched flour as claimed in claim 2, wherein the nutrition seasoning powder is 1-3 parts of beet root powder and 3-5 parts of sweet almond powder.
4. The nutritionally enhanced flour according to claim 1, wherein the mulberry powder is prepared by a method comprising the steps of:
the method comprises the following steps: selecting fresh fruits of the Morus bombycis, cleaning the fruits and cutting the fruits into blocks;
step two: adding the cut fruits into an extracting solution by taking an ethanol solution as the extracting solution, leaching for 2-3 times at the temperature of 35-40 ℃ to obtain filtrate, leaching for 120-150min each time, merging the filtrates, and filtering again to obtain a leaching solution;
step three: and carrying out reduced pressure concentration and spray drying on the leaching liquor to obtain the mulberry fruit powder.
5. The enriched flour as claimed in claim 4, wherein the extract in the second step is 60% -80% ethanol solution.
6. The nutrition-enriched flour as claimed in claim 1, wherein the raw material further comprises yolk fruit powder in an amount of 3-6 parts by weight.
7. A nutritionally fortified flour according to claim 6, wherein the preparation of the eggnog flour comprises the steps of:
the method comprises the following steps: selecting fresh egg yolk fruits, washing the fresh egg yolk fruits in flowing water, and crushing the fresh egg yolk fruits into fruit blocks;
step two: grinding fruit pieces, filtering to obtain fruit pulp, adding 1-3 weight parts of maltodextrin into the fruit pulp, vacuum concentrating at 50-60 deg.C, and spray drying to obtain yolk fruit powder.
8. A process for the preparation of a nutritionally enhanced flour as claimed in any one of claims 1 to 7, comprising the steps of:
step one, uniformly mixing arrowheads, cloudberry and noni to obtain a mixture, mixing the mixture with water in a proportion of 1: (1-3) mixing and decocting for 2-2.5h, and filtering to obtain a filtrate;
preheating the buckwheat flour at 80-100 ℃ for 30-40min, adding the filtrate, grinding and drying to obtain mixed flour;
and step three, uniformly mixing the mixed powder, the wheat flour, the mulberry powder and the nutritional seasoning powder to obtain the nutrition-enriched flour.
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