CN112155159A - Preparation method of health flour - Google Patents

Preparation method of health flour Download PDF

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Publication number
CN112155159A
CN112155159A CN202011136096.6A CN202011136096A CN112155159A CN 112155159 A CN112155159 A CN 112155159A CN 202011136096 A CN202011136096 A CN 202011136096A CN 112155159 A CN112155159 A CN 112155159A
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percent
flour
potato starch
kernel
red
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郭小卫
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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
    • 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
    • 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
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a preparation method of healthy flour, which comprises the following components: wheat flour, buckwheat flour, sweet potato starch, walnut kernels, sunflower seed kernels, white sesame seeds, black sesame seeds, peanut kernels, peas, soybeans, red beans, mung beans, hyacinth beans, tartary buckwheat, coix seeds, brown rice, oats, millet and red sorghum. The health flour can supplement multiple microelements required by human body every day, and has effects of repairing human body cell and improving immunity fundamentally. The flour can be used for a long time to achieve the effects of building up body, reducing diseases and prolonging life.

Description

Preparation method of health flour
Technical Field
The invention belongs to the technical field of health and nutrition health-care food, and particularly relates to a preparation method of health flour.
Background
The influence of people on health is more and more important in the current society, and the development of the society is influenced by the chronic diseases such as sub-health, hypertension, hyperlipidemia and hyperglycemia, obesity and the like caused by the phenomena of excessive macronutrients and insufficient micronutrients. The lack of nutrients can cause the effects of obstructing the development of physique and intelligence, influencing the development of the immune system and the like. It has been recognized that the interaction or synergistic effect of unique phytochemicals contained in whole grain foods is not at all realized with enriched flours with the addition of only a few exogenous synthetic nutrients. Therefore, the whole grain nutritious food has been vigorously developed in China in the years, and the national standard of the whole wheat flour is established. In order to avoid the loss of micronutrients, a processing method of whole grain low-temperature grinding is mostly adopted abroad. Because the wheat is high in quality and mainly used as a baked food, the flour can easily meet the food processing requirements. The dietary habit of China is that flour food is mainly cooked, and the existing flour processing technology cannot meet the processing requirement of whole grain flour. The loss of micronutrient of the whole grain flour is serious, the nutrients such as dietary fiber and the like are not easy to be absorbed by human bodies, and the flour quality of the whole grain flour cannot meet the food processing requirements. Therefore, according to the current situation of wheat raw materials and dietary habits in China, the development of whole grain nutritional flour suitable for food processing requirements in China and a production method have great significance.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a preparation method of healthy flour.
The invention is realized by the following technical scheme:
the health flour comprises the following components in percentage by mass: 50 to 88 percent of wheat flour, 0.6 to 2.5 percent of buckwheat flour, 0.8 to 3.33 percent of sweet potato starch, 5.6 to 23.33 percent of potato starch, 0.2 to 0.83 percent of walnut kernel, 0.1 to 0.52 percent of sunflower seed kernel, 0.2 to 0.83 percent of white sesame seed, 0.1 to 0.5 percent of black sesame seed, 0.2 to 0.83 percent of peanut kernel, 1 to 4.17 percent of pea, 0.5 to 2.1 percent of soybean, 0.4 to 1.67 percent of red bean, 0.5 to 2.08 percent of mung bean, 1 to 4.17 percent of hyacinth bean, 0.2 to 0.73 percent of tartary buckwheat, 0.2 to 0.73 percent of pearl barley, 0.1 to 0.42 percent of brown rice, 0.1 to 0.42 percent of oat, 0.1 to 0.42 percent of millet and 0.1 to 0.42 percent of red sorghum.
Preferably, the healthy flour comprises the following components in percentage by mass: 60 to 88 percent of wheat flour, 1.2 to 2.5 percent of buckwheat flour, 1.2 to 3.33 percent of sweet potato starch, 10 to 23.33 percent of potato starch, 0.5 to 0.8 percent of walnut kernel, 0.2 to 0.4 percent of sunflower seed kernel, 0.3 to 0.8 percent of white sesame, 0.2 to 0.4 percent of black sesame, 0.5 to 0.83 percent of peanut kernel, 1.5 to 4 percent of pea, 0.8 to 1.8 percent of soybean, 0.8 to 1.5 percent of red bean, 1 to 2 percent of mung bean, 1.2 to 4 percent of hyacinth bean, 0.3 to 0.7 percent of tartary buckwheat, 0.3 to 0.7 percent of pearl barley, 0.2 to 0.4 percent of brown rice, 0.2 to 0.4 percent of oat, 0.2 to 0.4 percent of millet and 0.2 to 0.4 percent of red sorghum.
Preferably, the healthy flour comprises the following components in percentage by mass: 60 to 80 percent of wheat flour, 1.2 to 2 percent of buckwheat flour, 1.2 to 2.8 percent of sweet potato starch, 10 to 20 percent of potato starch, 0.5 to 0.6 percent of walnut kernel, 0.2 to 0.3 percent of sunflower seed kernel, 0.3 to 0.6 percent of white sesame, 0.2 to 0.3 percent of black sesame, 0.5 to 0.7 percent of peanut kernel, 1.5 to 3 percent of pea, 0.8 to 1.5 percent of soybean, 0.8 to 1.3 percent of red bean, 1 to 1.6 percent of mung bean, 1.2 to 2.5 percent of hyacinth bean, 0.3 to 0.6 percent of tartary buckwheat, 0.3 to 0.6 percent of pearl barley, 0.2 to 0.35 percent of brown rice, 0.2 to 0.35 percent of oat, 0.2 to 0.35 percent of millet and 0.2 to 0.35 percent of red sorghum.
Preferably, the healthy flour comprises the following components in percentage by mass: 70% of wheat flour, 1.6% of buckwheat flour, 2% of sweet potato starch, 15% of potato starch, 0.7% of walnut kernel, 0.25% of sunflower seed kernel, 0.5% of white sesame seed, 0.25% of black sesame seed, 0.6% of peanut kernel, 2.5% of pea, 1.2% of soybean, 1.1% of red bean, 1.4% of mung bean, 2% of hyacinth bean, 0.5% of tartary buckwheat, 0.5% of coix seed, 0.3% of brown rice, 0.3% of oat, 0.3% of millet and 0.3% of red sorghum.
Further, the preparation method of the healthy flour comprises the following steps:
weighing various food materials of the healthy flour according to the mass percentage: wheat flour, buckwheat flour, sweet potato starch, walnut kernels, sunflower seed kernels, white sesame seeds, black sesame seeds, peanut kernels, peas, soybeans, red beans, mung beans, hyacinth beans, tartary buckwheat, coix seeds, brown rice, oats, millet and red sorghum.
The wheat flour, the buckwheat flour, the sweet potato starch and the potato starch are firstly subjected to superfine grinding to form powder.
Respectively baking walnut kernels, sunflower seed kernels, white sesame seeds, black sesame seeds, peanut kernels, peas, soybeans, red beans, mung beans, hyacinth beans, tartary buckwheat, coix seeds, brown rice, oats, millet and red sorghum at low temperature for 20 minutes until the walnut kernels, the sunflower seed kernels, the white sesame seeds, the black sesame seeds, the peanut kernels, the peas, the soybeans, the red beans, the mung beans, the hyacinth beans, the tartar,
and step four, grinding the food materials baked in the step three into superfine powder.
The twenty kinds of powder prepared in the second step and the fourth step are mixed and stirred uniformly to obtain a finished product.
Preferably, the particle size of the superfine powder in the step II is 500 meshes.
Preferably, the baking temperature in the step three is 120-130 ℃.
Preferably, the ultrafine powder in step four has a particle size of 400 mesh.
The ingredients selected by the invention are as follows:
wheat flour: nourishing heart, invigorating kidney, invigorating spleen, improving intestinal function, removing heat, and quenching thirst. The nutrient substances contained in the flour mainly comprise starch, and secondly, protein, fat, vitamins, minerals and the like.
Buckwheat flour: has effects of improving blood vessel elasticity, reducing blood lipid, promoting metabolism, preventing and treating diabetes, and is rich in protein, vitamin B, rutin, blood vessel strengthening substances, mineral nutrients, and plant cellulose.
Sweet potato starch: is beneficial to heart, prevents emphysema and prevents cancer. Frequent eating of sweet potatoes is beneficial to keeping the level of all normal folic acid tablets of the body, and the risk of cancer is increased due to too low folic acid tablet components of the body. High-content dietary cellulose in sweet potato has effects of promoting gastrointestinal peristalsis, and preventing constipation and colorectal cancer.
Potato starch: contains a large amount of vitamins which are much higher than the contents of carrot and cabbage. The vitamin B group can effectively nourish nerves, and the vitamin C can play a role in resisting oxidation, enhancing the immunity of a human body and whitening the skin. Can also reduce blood sugar to a certain extent and assist in treating diabetes.
Walnut kernel: has effects in invigorating kidney, consolidating semen, strengthening waist, warming lung, relieving asthma, and loosening bowel to relieve constipation.
The sunflower seed kernel: can be used for treating depression, neurasthenia, insomnia, etc., and improving memory. The potassium contained in the sunflower seeds has certain adjuvant therapy effect on muscle weakness, myocardial weakness and diabetes caused by hypofunction of the pancreatic island of the old people due to potassium deficiency. The iron and magnesium contained in the sunflower seed can strengthen the bones and teeth of the old and children, strengthen the blood vessels and nerves of the old and reduce blood cholesterol. The vitamin E contained in the sunflower seed has antioxidant effect, can prevent various diseases caused by toxicity generated by oxidation of unsaturated fatty acid in human body, can decompose in vivo oxidized lipid, reduce blood lipid and peroxide in blood serum, improve blood circulation, and can reduce weight and prevent atherosclerosis.
White sesame seeds: can regulate cholesterol, prevent lipid peroxide from damaging skin, counteract or neutralize harmful substance free radical accumulation in cells, whiten and lubricate skin, enrich blood, improve eyesight, expel wind, moisten intestine, promote salivation, promote lactation, nourish liver, nourish hair, strengthen body constitution, and resist aging.
Black sesame seed: has effects in supplementing calcium, lowering blood pressure, blackening and moistening hair, and caring skin.
Peanut kernels: has effects in stopping bleeding, improving memory, resisting aging, delaying brain function deterioration, moistening skin, reducing cholesterol, preventing and treating arteriosclerosis, hypertension and coronary atherosclerotic heart disease, preventing and treating tumor diseases, strengthening body resistance, tonifying deficiency, nourishing spleen, regulating stomach function, moistening lung, eliminating phlegm, nourishing, regulating qi, inducing diuresis, relieving swelling, stopping bleeding, promoting lactation, clearing heat from throat, and relieving malaria.
Pea: has effects of invigorating qi, relieving dysentery, regulating ying and wei, promoting urination, resolving carbuncle, and removing toxic materials from mammary gland. It has certain dietetic therapy effect on tinea pedis, carbuncle swelling, galactostasis, discomfort of spleen and stomach, singultus emesis, cardiac and abdominal distention and pain, thirst, and dysentery.
Soybean: has effects in improving lipid metabolism, promoting health, and lowering blood pressure. The soybean powder contains protein, unsaturated fatty acid, dietary fiber, carbohydrate, vitamin A, vitamin E, vitamin B1, vitamin B2, nicotinic acid, carotene, potassium element, phosphorus element, magnesium element, calcium element, iodine element, iron element, selenium element, zinc element, oligosaccharide, saponin, phospholipid, nucleic acid, isoflavone and the like. The soybean powder contains high-quality vegetable protein, and can supplement amino acids required by human body every day, improve disease resistance of human body, and promote health. The soybean meal contains rich dietary fibers, the dietary fibers can stay in intestines and stomach for a long time, satiety can be increased, weight loss is facilitated, and the dietary fibers can promote defecation, relieve constipation and acne and are suitable for beauty lovers to eat.
Red bean: inducing diuresis to alleviate edema, promoting gastrointestinal tract motility, delaying blood sugar increase speed, effectively supplementing in vivo protein, promoting gastrointestinal tract motility, and delaying blood sugar increase speed in human body.
Mung bean: it can relieve summer-heat and quench thirst, and also has therapeutic effects on swelling, thirst, dysentery, carbuncle, cellulitis, pox, and macula.
Haricot: antibacterial and antiviral effects; the appetite is improved; clearing away summer heat and toxic materials; reducing blood sugar; preventing constipation; promoting the growth and development of human body.
Buckwheat: can eliminate food stagnation, lower qi, invigorate spleen, remove dampness, and prevent and relieve hypertension.
Coix seed: has effects in caring skin, blackening hair, removing toxic substances, preventing constipation, and preventing and resisting cancer.
Brown rice: has effects of invigorating spleen and stomach, invigorating spleen and replenishing qi, harmonizing five internal organs, tranquilizing nerve, promoting digestion and absorption, reducing weight, preventing allergy, treating anemia, preventing cancer, improving immunity, invigorating stomach, protecting cardiovascular and cerebrovascular vessels, clearing intestine, preventing constipation, removing toxic substance, reducing blood lipid, tranquilizing, lowering blood pressure, nourishing brain, and preventing and treating canker sore.
Oat: has effects in clearing away toxic materials, relieving constipation, reducing cholesterol, preventing cardiovascular diseases, supplementing calcium, and caring skin.
Millet: has effects in invigorating spleen and stomach, tonifying deficiency, protecting gastric mucosa, relieving hyperacidity and gastralgia, and invigorating spleen and stomach; can accelerate metabolism in vivo, promote digestion, accelerate discharge of toxin waste in vivo, and has effects of removing toxic substance and relaxing bowels; can improve skin complexion, whiten skin, reduce wrinkles, and protect and nourish skin; can expand blood vessels, protect blood vessels and prevent cardiovascular and cerebrovascular diseases; can improve immunity and enhance disease resistance.
Red sorghum: has effects of invigorating spleen, regulating stomach function, loosening bowel to relieve constipation, cooling blood, and removing toxic substance.
Compared with the prior art, the preparation method of the healthy flour has the beneficial effects that:
1. the flour has good taste, and is pliable and fragrant. Can be made into various delicious foods such as wide and narrow noodles, wrappers, fine dried noodles, dumplings, pancakes, hele noodles, foam paste, steamed bread, guokui, chessmen and beans. Is suitable for all people. The dietary fiber contained in the formula is eight times as much as that of the main food flour and rice which are frequently eaten by people, has good function of preventing constipation, and is beneficial to preventing colorectal cancer and obesity after being frequently eaten.
2. Can bring considerable economic benefit to agricultural production and food production, and can balance the dietary structure of the human body, thereby improving the physical constitution of the people. Solves the problems of comprehensive nutritional ingredients, less flour products suitable for the public, poor taste, low health efficacy brought to human bodies and the like in the current market.
3. Can supplement various trace elements required by human body every day, and plays a role in repairing human body cells and fundamentally improving immunity. The health flour has effects of strengthening body constitution, reducing diseases, and prolonging life.
Detailed Description
The preparation of a healthy flour according to the invention is further described below with reference to the following specific examples:
example 1
A preparation method of health flour is prepared by the following steps:
the method comprises the following steps of weighing various food materials of the healthy flour according to the weight proportion: 50kg of wheat flour, 0.6kg of buckwheat flour, 0.8kg of sweet potato starch, 5.6kg of potato starch, 0.2kg of walnut kernel, 0.1kg of sunflower seed kernel, 0.2kg of white sesame, 0.1kg of black sesame, 0.2kg of peanut kernel, 1kg of pea, 0.5kg of soybean, 0.4kg of red bean, 0.5kg of mung bean, 1kg of hyacinth bean, 0.2kg of tartary buckwheat, 0.2kg of coix seed, 0.1kg of brown rice, 0.1kg of oat, 0.1kg of millet and 0.1kg of red sorghum.
The wheat flour, the buckwheat flour, the sweet potato starch and the potato starch are firstly subjected to superfine grinding to form powder of 500 meshes.
The walnut kernel, the sunflower seed kernel, the white sesame seed, the black sesame seed, the peanut kernel, the pea, the soybean, the red bean, the mung bean, the hyacinth bean, the tartary buckwheat, the pearl barley, the brown rice, the oat, the millet and the red sorghum are respectively baked for 20 minutes at a low temperature of 120-130 ℃ until the walnut kernel, the sunflower seed kernel, the white sesame seed, the black sesame seed, the peanut kernel, the pea.
And fourthly, grinding the baked and cooked food materials in the step three into superfine powder, wherein the particle size of the powder is 400 meshes.
The twenty kinds of powder prepared in the second step and the fourth step are mixed and stirred uniformly to obtain a finished product.
Example 2
A preparation method of health flour is prepared by the following steps:
the method comprises the following steps of weighing various food materials of the healthy flour according to the weight proportion: 88kg of wheat flour, 2.5kg of buckwheat flour, 3.33kg of sweet potato starch, 23.33kg of potato starch, 0.8kg of walnut kernel, 0.4kg of sunflower seed kernel, 0.8kg of white sesame, 0.4kg of black sesame, 0.83kg of peanut kernel, 4kg of pea, 1.8kg of soybean, 1.5kg of red bean, 2kg of mung bean, 4kg of hyacinth bean, 0.7kg of tartary buckwheat, 0.7kg of coix seed, 0.4kg of brown rice, 0.4kg of oat, 0.4kg of millet and 0.4kg of red sorghum.
The wheat flour, the buckwheat flour, the sweet potato starch and the potato starch are firstly subjected to superfine grinding to form powder of 500 meshes.
The walnut kernel, the sunflower seed kernel, the white sesame seed, the black sesame seed, the peanut kernel, the pea, the soybean, the red bean, the mung bean, the hyacinth bean, the tartary buckwheat, the pearl barley, the brown rice, the oat, the millet and the red sorghum are respectively baked for 20 minutes at a low temperature of 120-130 ℃ until the walnut kernel, the sunflower seed kernel, the white sesame seed, the black sesame seed, the peanut kernel, the pea.
And fourthly, grinding the baked and cooked food materials in the step three into superfine powder, wherein the particle size of the powder is 400 meshes.
The twenty kinds of powder prepared in the second step and the fourth step are mixed and stirred uniformly to obtain a finished product.
Example 3
A preparation method of health flour is prepared by the following steps:
the method comprises the following steps of weighing various food materials of the healthy flour according to the weight proportion: 70kg of wheat flour, 1.6kg of buckwheat flour, 2kg of sweet potato starch, 15kg of potato starch, 0.7kg of walnut kernel, 0.25kg of sunflower seed kernel, 0.5kg of white sesame, 0.25kg of black sesame, 0.6kg of peanut kernel, 2.5kg of pea, 1.2kg of soybean, 1.1kg of red bean, 1.4kg of mung bean, 2kg of hyacinth bean, 0.5kg of tartary buckwheat, 0.5kg of coix seed, 0.3kg of brown rice, 0.3kg of oat, 0.3kg of millet and 0.3kg of red sorghum.
The wheat flour, the buckwheat flour, the sweet potato starch and the potato starch are firstly subjected to superfine grinding to form powder of 500 meshes.
The walnut kernel, the sunflower seed kernel, the white sesame seed, the black sesame seed, the peanut kernel, the pea, the soybean, the red bean, the mung bean, the hyacinth bean, the tartary buckwheat, the pearl barley, the brown rice, the oat, the millet and the red sorghum are respectively baked for 20 minutes at a low temperature of 120-130 ℃ until the walnut kernel, the sunflower seed kernel, the white sesame seed, the black sesame seed, the peanut kernel, the pea.
And fourthly, grinding the baked and cooked food materials in the step three into superfine powder, wherein the particle size of the powder is 400 meshes.
The twenty kinds of powder prepared in the second step and the fourth step are mixed and stirred uniformly to obtain a finished product.
The effect of the health flour is further illustrated by several test examples.
Test example 1
42 people (half of men and women) who are 30-70 years old and have constipation symptoms eat the flour for three months, and the flour is eaten by staple food of breakfast and lunch, so that 29 people with constipation are remarkably improved, and 13 people with constipation effectively are relieved.
Test example 2
The flour is eaten by 26 people with diabetes mellitus who age 50-70 years old for six months, and the staple food of breakfast, lunch and dinner is eaten, and as a result, 21 people with obvious improvement are found.
Test example 3
36 young people with unbalanced nutrition, who age 6-22 years old, eat the flour for three months, and eat the flour as breakfast and staple food for lunch, so that 20 people with unbalanced nutrition are obviously improved, and 16 people with unbalanced nutrition are effectively relieved.
The health flour can supplement various trace elements required by human body every day after being eaten for a long time, plays a role in repairing human body cells and fundamentally improving immunity, and can play a role in building up body, reducing diseases and prolonging life after being eaten for a long time.
Although the present invention has been described with reference to a preferred embodiment, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (8)

1. A healthy flour is characterized in that: the flour comprises the following components in percentage by mass: 50 to 88 percent of wheat flour, 0.6 to 2.5 percent of buckwheat flour, 0.8 to 3.33 percent of sweet potato starch, 5.6 to 23.33 percent of potato starch, 0.2 to 0.83 percent of walnut kernel, 0.1 to 0.52 percent of sunflower seed kernel, 0.2 to 0.83 percent of white sesame seed, 0.1 to 0.5 percent of black sesame seed, 0.2 to 0.83 percent of peanut kernel, 1 to 4.17 percent of pea, 0.5 to 2.1 percent of soybean, 0.4 to 1.67 percent of red bean, 0.5 to 2.08 percent of mung bean, 1 to 4.17 percent of hyacinth bean, 0.2 to 0.73 percent of tartary buckwheat, 0.2 to 0.73 percent of pearl barley, 0.1 to 0.42 percent of brown rice, 0.1 to 0.42 percent of oat, 0.1 to 0.42 percent of millet and 0.1 to 0.42 percent of red sorghum.
2. A healthy flour according to claim 1, wherein: comprises the following components in percentage by mass: 60 to 88 percent of wheat flour, 1.2 to 2.5 percent of buckwheat flour, 1.2 to 3.33 percent of sweet potato starch, 10 to 23.33 percent of potato starch, 0.5 to 0.8 percent of walnut kernel, 0.2 to 0.4 percent of sunflower seed kernel, 0.3 to 0.8 percent of white sesame, 0.2 to 0.4 percent of black sesame, 0.5 to 0.83 percent of peanut kernel, 1.5 to 4 percent of pea, 0.8 to 1.8 percent of soybean, 0.8 to 1.5 percent of red bean, 1 to 2 percent of mung bean, 1.2 to 4 percent of hyacinth bean, 0.3 to 0.7 percent of tartary buckwheat, 0.3 to 0.7 percent of pearl barley, 0.2 to 0.4 percent of brown rice, 0.2 to 0.4 percent of oat, 0.2 to 0.4 percent of millet and 0.2 to 0.4 percent of red sorghum.
3. A healthy flour according to claim 1, wherein: comprises the following components in percentage by mass: 60 to 80 percent of wheat flour, 1.2 to 2 percent of buckwheat flour, 1.2 to 2.8 percent of sweet potato starch, 10 to 20 percent of potato starch, 0.5 to 0.6 percent of walnut kernel, 0.2 to 0.3 percent of sunflower seed kernel, 0.3 to 0.6 percent of white sesame, 0.2 to 0.3 percent of black sesame, 0.5 to 0.7 percent of peanut kernel, 1.5 to 3 percent of pea, 0.8 to 1.5 percent of soybean, 0.8 to 1.3 percent of red bean, 1 to 1.6 percent of mung bean, 1.2 to 2.5 percent of hyacinth bean, 0.3 to 0.6 percent of tartary buckwheat, 0.3 to 0.6 percent of pearl barley, 0.2 to 0.35 percent of brown rice, 0.2 to 0.35 percent of oat, 0.2 to 0.35 percent of millet and 0.2 to 0.35 percent of red sorghum.
4. A healthy flour according to claim 1, wherein: comprises the following components in percentage by mass: 70% of wheat flour, 1.6% of buckwheat flour, 2% of sweet potato starch, 15% of potato starch, 0.7% of walnut kernel, 0.25% of sunflower seed kernel, 0.5% of white sesame seed, 0.25% of black sesame seed, 0.6% of peanut kernel, 2.5% of pea, 1.2% of soybean, 1.1% of red bean, 1.4% of mung bean, 2% of hyacinth bean, 0.5% of tartary buckwheat, 0.5% of coix seed, 0.3% of brown rice, 0.3% of oat, 0.3% of millet and 0.3% of red sorghum.
5. The method for preparing health flour according to claim 1, wherein: the preparation method of the health flour comprises the following steps:
weighing various food materials of the healthy flour according to the mass percentage: wheat flour, buckwheat flour, sweet potato starch, walnut kernels, sunflower seed kernels, white sesame seeds, black sesame seeds, peanut kernels, peas, soybeans, red beans, mung beans, hyacinth beans, tartary buckwheat, coix seeds, brown rice, oats, millet and red sorghum.
The wheat flour, the buckwheat flour, the sweet potato starch and the potato starch are firstly subjected to superfine grinding to form powder.
Respectively baking walnut kernels, sunflower seed kernels, white sesame seeds, black sesame seeds, peanut kernels, peas, soybeans, red beans, mung beans, hyacinth beans, tartary buckwheat, coix seeds, brown rice, oats, millet and red sorghum at low temperature for 20 minutes until the walnut kernels, the sunflower seed kernels, the white sesame seeds, the black sesame seeds, the peanut kernels, the peas, the soybeans, the red beans, the mung beans, the hyacinth beans, the tartar,
and step four, grinding the food materials baked in the step three into superfine powder.
The twenty kinds of powder prepared in the second step and the fourth step are mixed and stirred uniformly to obtain a finished product.
6. The method for preparing health flour according to claim 5, wherein: the particle size of the superfine powder in the step two is 500 meshes.
7. The method for preparing health flour according to claim 5, wherein: the baking temperature in the step three is 120-130 ℃.
8. The method for preparing health flour according to claim 5, wherein: the ultrafine powder in step four has a particle size of 400 mesh.
CN202011136096.6A 2020-10-22 2020-10-22 Preparation method of health flour Pending CN112155159A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113068796A (en) * 2021-04-27 2021-07-06 刘万军 Health-preserving healthy flour
CN114376146A (en) * 2021-12-21 2022-04-22 中国农业科学院都市农业研究所 Rose health-care brown sugar guokui and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103892268A (en) * 2014-03-26 2014-07-02 代晓岩 Special strengthened flour for low GI (Glycemic Index) whole flour
CN105433201A (en) * 2014-09-17 2016-03-30 李青簃 Staple food flour with balanced nutrition and preparation method of staple food flour
CN106173864A (en) * 2016-07-20 2016-12-07 安徽友源食品有限公司 A kind of health flour of various grains powder and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103892268A (en) * 2014-03-26 2014-07-02 代晓岩 Special strengthened flour for low GI (Glycemic Index) whole flour
CN105433201A (en) * 2014-09-17 2016-03-30 李青簃 Staple food flour with balanced nutrition and preparation method of staple food flour
CN106173864A (en) * 2016-07-20 2016-12-07 安徽友源食品有限公司 A kind of health flour of various grains powder and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113068796A (en) * 2021-04-27 2021-07-06 刘万军 Health-preserving healthy flour
CN114376146A (en) * 2021-12-21 2022-04-22 中国农业科学院都市农业研究所 Rose health-care brown sugar guokui and preparation method thereof

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