CN114259011A

CN114259011A - Method for improving multiple nutrition of calcium selenium prion chrome by blending 10 coarse cereals into wheat

Info

Publication number: CN114259011A
Application number: CN202111335793.9A
Authority: CN
Inventors: 王首焱; 王新建; 李文学
Original assignee: Individual
Current assignee: Wang Shouyan
Priority date: 2021-11-06
Filing date: 2021-11-06
Publication date: 2022-04-01

Abstract

A method for improving the multi-nutrition of calcium, selenium, prion and chromium by adding 10 coarse cereals into wheat is discussed on page 63 of general treatise on traditional Chinese medicine science: … … the more the taste increases in the development of the medicine, it indicates that the action scope is enlarged correspondingly. The theoretical principle of the formula is that according to the principle of a Chinese medicinal composition formula: the formula of the synthetic flour is prepared by monarch, minister, assistant and guide, the internal nutrient components of 11 grains are adjusted to be high calcium, selenium, protein (protein), magnesium and chromium in 100g of flour, sugar (carbohydrate) is reduced, the content of 21 nutrient components in each 100g of wheat flour is increased to 50 or even more than sixty nutrient components in each 100g of synthetic flour, and the aims of making about 50 percent of people eating the flour in China eat health, obtaining immunity, improving intelligence, strengthening physique and strengthening the bodies of people and masses are achieved. The invention can generate good social benefit and economic benefit, and is easy to implement and popularize.

Description

Method for improving multiple nutrition of calcium selenium prion chrome by blending 10 coarse cereals into wheat

The invention discloses a method for improving multiple nutrition of calcium, selenium, prion and chromium by adding 10 coarse cereals into wheat. Belongs to the technical field of flour 300063.

About 50 percent of wheat flour which is mainly eaten by people in China has good taste, is used for various foods such as steamed molds, flapjacks, fried twisted dough sticks, steamed stuffed buns, dumplings, cooked wheaten foods, cakes, rolled noodles, batter and the like, and has the defects of having nutritional ingredients which are compared with the nutritional ingredients of 10 kinds of coarse cereals and wheat synthetic flour; while the nationwide nutritional scientists of the wheaten food world seek and research the high nutritional ingredients of the synthetic flour to obtain a lot of experience and achievements when solving the problem of full-bodied people to realize a healthy life, the scientific research has not solved the problem of remarkably improving the contents of calcium, selenium, prion (protein), magnesium and chromium, and reducing the contents of saccharides (carbohydrate), and has not used an effective method for adjusting the nutritional ingredients in grains to be fifty nutritional ingredients in 100g of flour. In a word, about 50 percent of people in China have the expectations and ineffectiveness of health, immunity improvement, disease reduction, big disease prevention, intelligence improvement, physique enhancement, growth promotion, excellent development, blood purification, glycolipid pressure reduction, osteoporosis prevention and aging delay.

The invention aims to provide a formula which improves the content of synthetic (mixed) flour (about 50 percent of edible rice) which is eaten by about 50 percent of people in China, has higher calcium, rich selenium, protein, magnesium, chromium and carbohydrate content and twenty nine nutrient components compared with pure wheat flour, and achieves fifty or even sixty nutrient components (the wheat only has twenty-one nutrient components); the formula is discussed in the general treatise on TCM pharmacy, page 63: … … the more the taste increases in the development of the medicine, it indicates that the action scope is enlarged correspondingly. The theoretical principle is that 10 kinds of coarse cereals are blended into wheat, and the principle of a formula formed by traditional Chinese medicine is as follows: the formula of the synthetic (mixed) flour is prepared by monarch, minister, assistant and guide, so that people eating the flour with the formula can eat healthily, improve immunity, reduce diseases, prevent big diseases, improve intelligence, build up health, promote growth and development, purify blood, reduce glycolipid pressure, prevent osteoporosis and delay aging, and the purpose of building up the bodies of people is achieved.

The invention utilizes the total of 10 kinds of minor cereals accounting for twenty percent of the formula to be mixed into the wheat accounting for eighty percent of the formula to improve the multi-nutrition of calcium, selenium, prion and chromium; the formula shown in the figure 2 comprises the following nutritional ingredients based on the nutritional ingredients contained in various grains and illustrated in the figure 1: "(Jun)₁Barley (highland barley) 12%; (minister)₁2% of black soya bean (medicinal), (minister)₂1.5% of soybean (yellow bean), (minister)₃Chenopodium quinoa willd (peeled) 1%, (minister)₄Buckwheat (peeled) 1%, (minister)₅0.5 percent of oat; (Zhuo)₁Corn 0.5%, (wool)₂Sorghum 0.5%, (wool)₃Millet (hulled millet) 0.5%, (assistant)₄0.5% of peas; (messenger)₁Wheat 80% (good taste); the present formula (Jun)₁A pipe with diameter of several millimeters and length of several meters is installed on the wall of purified 12% barley (highland barley) container and is transported to the grain inlet of flour mill by computer software control technology₁A pipe with the diameter of a plurality of millimeters and the length of a plurality of meters is arranged on the wall of a purified 2 percent black bean container and is conveyed into a grain inlet of a flour mill by computer software control technology (minister)₂The purified 1.5% large (soybean) container is equipped with a tube whose diameter is several millimeters and length is several meters, and said tube can be transferred into grain inlet of flour mill by means of computer software control technology (minister)₃A pipe with diameter of several millimeters and length of several meters is installed on the wall of purified 1% chenopodium quinoa (peeled) container and is conveyed into the grain inlet of flour mill by computer software control technology₄A pipe with diameter of several millimeters and length of several meters is installed on the wall of purified 1% buckwheat container and is conveyed into the grain inlet of flour mill by computer software control technology₅A pipe with diameter of several millimeters and length of several meters is installed on the wall of purified 0.5% oat container and is conveyed into the grain inlet of flour mill by computer software control technology₁Is the wall of a purified 0.5 percent corn containerA pipe with diameter of several mm and length of several meters is mounted on the machine, and is transferred into grain inlet of flour mill by means of computer software control technology (table)₂A pipe with diameter of several millimeters and length of several meters is installed on the wall of purified 0.5% sorghum container and is conveyed into the grain inlet of flour mill by computer software control technology₃The method is characterized by that a pipe whose diameter is several millimeters and length is several meters is mounted on the wall of purified 0.5% millet (millet husk-removed) container, and said pipe is transferred into the grain inlet of flour mill by means of computer software control technology₄A pipe with diameter of several millimeters and length of several meters is installed on the wall of purified 0.5% pea container and is conveyed into the grain inlet of flour mill by computer software control technology (so)₁A pipe with the diameter of a plurality of millimeters and the length of a plurality of meters is arranged on the wall of a purified 80 percent wheat container and is conveyed into a grain inlet of a flour mill by computer software control technology, and simultaneously, the pipe enters a roller of the flour mill and flour which is finely rolled by a plurality of purposes to achieve good taste; the nutritional ingredients contained in 11 grains in 100g of the synthetic flour of the formula are compared with the nutritional ingredients contained in 100g of pure wheat flour: (Jun)₁Barley (highland barley) contains 7.92 mg of calcium; (minister)₁Black bean contains calcium 4.48 mg (minister)₂Calcium contained in soybean (yellow) 5.505 mg (minister)₃Chenopodium quinoa willd rich in calcium (minister)₄Buckwheat contains calcium (minister)₅The oat contains 1.36 mg of calcium; (Zhuo)₁Corn calcium content 0.11 mg 1 (wool)₂Sorghum contains 0.035 mg calcium (wool)₃Millet with low calcium (wool)₄Pea contains 0.485 mg calcium; (messenger)₁The wheat contains 27.2 mg of calcium; the total amount of calcium is 47.095 mg, which is more than 13.095 mg higher than 34 mg of calcium content of 100g of pure wheat flour; the present formula (Jun)₁Barley (highland barley) contains selenium 1.176 microgram; (minister)₁The black bean contains 0.1358 micrograms of selenium (minister)₂Selenium-contained large (yellow) bean 0 (minister)₃Chenopodium quinoa willd rich in selenium (minister)₄Buckwheat contains selenium 0.0245 microgram (minister)₅The oat contains 0 of selenium; (Zhuo)₁Corn containing selenium 0 (wool)₂ Sorghum containing selenium 0, (wool)₃

Millet containing selenium

0, 2, and₄pea contains 0.00845 microgram of selenium (Shi)₁Wheat (Triticum aestivum L.)3.24 micrograms of selenium, wherein the total amount of the selenium is more than 4.58475 micrograms, which is more than 0.53475 micrograms of selenium which is richer than 4.05 micrograms of the selenium content of 100 grams of pure wheat flour; the present formula (Jun)₁Barley (highland barley) contains 1.224 g of protein; (minister)₁Black soya bean containing protein 0.72 g, (minister)₂Soybean protein (protein) 0.6 g, (minister)₃Quinoa contains 0.22 g of protein (protein), (chen)₄Buckwheat is rich in protein (albumin, globulin); (minister)₅Oat contains 0.1005 g of protein; (Zhuo)₁Corn protein 0.0425 g (wool)₂Sorghum contains protein 0.42 g (adjuvant)₃Millet contains protein 0.0485 g, (wool)₄0.1015 g of pea protein; (messenger)₁Wheat contains 9.52 g of protein; the total amount of the protein is 12.997 g, which is increased by more than 1.097 g compared with the protein content of 11.9 g of 100g of pure wheat flour; the present formula (Jun)₁Barley (highland barley) contains 18.96 mg of magnesium; minister medicine₁The black bean contains 4.86 mg of magnesium and is ministerial₂Soybean (Phaseolus vulgaris) containing magnesium 0 as minister₃Chenopodium quinoa willd has high magnesium content and is ministerial₄Buckwheat contains 2.58 mg of magnesium; minister medicine₅The oat contains rich magnesium; adjuvant(s)₁Corn containing 0 of magnesium₂Sorghum containing 0 of magnesium₃ Millet containing magnesium 0, adjuvant₄Pea contains 0.59 mg of magnesium; make it₁The wheat contains 3.2 mg of magnesium; total magnesium: 30.19 mg, more than 26.19 mg is added in comparison with 4 mg of magnesium content of 100g of wheat flour; the present formula (Jun)₁Barley (highland barley) contains chromium 0; (minister)₁Black soya bean contains chromium 0 (minister)₂Soybean (yellow) containing chromium 0 (minister)₃Chenopodium quinoa contains chromium 0 (minister)₄The buckwheat is rich in chromium (minister)₅The oat contains 0 of chromium; (Zhuo)₁Corn contains 0 chromium (wool)₂Sorghum contains chromium 0 (wool)₃Millet contains chromium 0 (wool)₄Peas contain chromium 0; (messenger)₁The wheat contains 0 of chromium; the chrome is rich in chrome, and contains more chrome than 100g of wheat flour; the present formula (Jun)₁The barley (highland barley) contains 8.796 g of saccharides (carbohydrate); (minister)₁The black bean contains 0.672 g of sugar (carbohydrate), (chen)₂The soybean (yellow) contains 0.3795 g of sugar (carbohydrate), (chen)₃Quinoa contains a saccharide (carbohydrate) 0,(minister)₄The buckwheat contains saccharides (carbohydrate); (Zhuo)₁Corn contains 0.366 g of sugar (carbohydrate), (zuo)₂Sorghum contains 0.378 g of sugar (carbohydrate), (zuo)₃Millet contains 0.385 g of sugar (carbohydrate), (zuo)₄Oats contain sugar (carbohydrate) 0, (zuo)₅Pea contains 0.277 g of saccharides (carbohydrates); (messenger)₁Wheat contains 51.52 g of saccharides (carbohydrates); the total amount of the saccharides (carbohydrate) is 62.7735 g, and the content of the saccharides (carbohydrate) is reduced by 1.6265 g compared with that of the saccharides (carbohydrate) contained in 64.4 g of 100g of wheat flour; the wheat flour contains fat, dietary fiber, carotene, retinol and vitamin B in an amount which is more than 100g₁Thiamine, vitamin B₂The trace elements of 21 kinds such as riboflavin, nicotinic acid, potassium, sodium, iron, manganese, zinc, copper, phosphorus, vitamin E and the like also contain twenty-nine trace elements such as vitamin A, vitamin B, vitamin C, vitamin P, vitamin E (T), isoflavone, (flavonoid), sitosterol, lysine, amino acid, nicotinic acid, alpha-linolenic acid, folic acid, choline, biotin, human fat, linoleic acid, lecithin, betaine, unsaturated fatty acid, beta-glucan, flavone, chromium, rutin, nicotinic acid, saponin, whitening and arbutin, pantothenic acid, fatty acid, glutathione and the like, that is to say that the position of the first electrode, the flour contains fifty trace elements, the quinoa contains sixteen amino acids, the buckwheat contains nineteen amino acids, the oat contains eighteen amino acids, and more than sixty trace elements are available to make a human body healthy.

The invention can not only promote health of about 50% of people in China, improve immunity, reduce diseases, prevent big diseases, improve intelligence, strengthen physique, promote growth and excellent development, purify blood, reduce glycolipid pressure, prevent osteoporosis and delay aging, but also achieve the aim of strengthening the bodies of people. The invention can generate good social benefit and economic benefit.

The present invention is described in further detail below with reference to the attached drawing figures.

FIG. 1 is a conceptual diagram of the basic quality (nutrient content) of the present invention

FIG. 2 is a schematic diagram of the results of the recipe on the basic quality (nutrient) data schematic diagram of FIG. 1 of the present invention

As shown in figure 1: the invention relates to a formula shown in the attached figure 2, which is prepared by adding the total of 10 coarse cereals accounting for twenty percent of the formula into eighty percent of wheat accounting for the formula to improve calcium, selenium, magnesium, chromium, blood sugar and various nutrient components and comprises the nutrient components contained in various grains as the standard, wherein the nutrient components are contained in the grain as shown in the attached figure 1: "(Jun)₁Barley (highland barley) 12% to 1; (minister)₁Black soya bean (medicinal) 2% 2 (minister)₂1.5% of soybean (soybean) (minister)₃Chenopodium quinoa willd (peeled) 1% 4 (minister)₄Buckwheat (peeled) 1% 5 (minister)₅Oat 0.5% 6; (Zhuo)₁Corn 0.5% 7 (wool)₂Sorghum 0.5% 8 (wool)₃Millet (hulled millet) 0.5% 9 (wool)₄Pea 0.5% 10; (messenger)₁Wheat 80% 11 (good taste); ' this formula (Jun)₁A pipe with diameter of several millimeters and length of several meters is installed on the wall of purified 12% barley (highland barley) container and is transported to the grain inlet of flour mill by computer software control technology 1 (minister)₁A pipe with the diameter of a plurality of millimeters and the length of a plurality of meters is arranged on the wall of a purified 2 percent black bean container and is conveyed into a grain inlet of a flour mill by a computer software control technology 2 (minister)₂A pipe with diameter of several millimeters and length of several meters is installed on the wall of a purified 1.5% big (soybean) container and is conveyed into the grain inlet of a flour mill by computer software control technology 3 (minister)₃A pipe with diameter of several millimeters and length of several meters is installed on the wall of purified 1% chenopodium quinoa (peeled) container and is transported to the grain inlet of flour mill by computer software control technology 4 (minister)₄A pipe with diameter of several millimeters and length of several meters is installed on the wall of a purified 1% buckwheat (peeled) container and is conveyed into the grain inlet of a flour mill by computer software control technology 5 (minister)₅A pipe with diameter of several millimeters and length of several meters is installed on the wall of purified 0.5% oat container and is conveyed into the grain inlet of flour mill by computer software control technology 6₁Is the wall of a purified 0.5 percent corn containerA pipe with diameter of several millimeters and length of several meters is mounted on the machine and is transferred into grain inlet of flour mill by computer software control technology 7₂A pipe with diameter of several millimeters and length of several meters is installed on the wall of purified 0.5% sorghum container and is conveyed into the grain inlet of flour mill by computer software control technology 8₃A pipe with diameter of several mm and length of several meters is installed on the wall of purified 0.5% millet (husk of millet) container and is fed into the grain inlet of flour mill by computer software control technology 9₄A pipe with diameter of several millimeters and length of several meters is installed on the wall of a purified 0.5% pea container and is conveyed into the grain inlet of a flour mill by computer software control technology 10 (so that)₁A pipe with the diameter of a plurality of millimeters and the length of a plurality of meters is arranged on the wall of a purified 80 percent wheat container and is conveyed into a grain inlet of a flour mill by a computer software control technology 11, and simultaneously, the pipe enters a flour mill roller and flour which is finely rolled by a plurality of purposes to achieve good taste; the nutritional ingredients contained in 11 grains in 100g of the synthetic flour of the formula are compared with the nutritional ingredients contained in 100g of pure wheat flour: (Jun)₁Barley contains 7.92 mg of 1; (minister)₁Black bean contains calcium 4.48 mg 2 (minister)₂Calcium contained in soybean (yellow) 5.505 mg 3 (minister)₃Chenopodium quinoa willd calcium content 1.36 mg 4 (minister)₄Buckwheat contains calcium 5 (minister)₅The oat contains 6% of calcium; (Zhuo)₁Corn calcium content 0.11 mg 7 (wool)₂Sorghum contains 0.035 mg calcium 8 (wool)₃Millet with low calcium content 9 (wool)₄Pea contains 0.485 mg of 10 calcium; (messenger)₁Wheat contains 27.2 mg of calcium 11; the total amount of calcium is 47.095 mg 12, which is more than 13.095 mg 14 higher than 34 mg of calcium 13 of 100g of pure wheat flour; the present formula (Jun)₁Barley (highland barley) contains 1.176 microgram 1 of selenium; (minister)₁The black bean contains selenium 0.1358 microgram 2 (minister)₂Selenium-containing 03 of large (yellow) bean (minister)₃Quinoa is rich in selenium 4 (minister)₄Buckwheat contains selenium 0.0245 microgram 5 (minister)₅The oat contains selenium 06; (Zhuo)₁Corn containing selenium 07 (wool)₂Sorghum containing selenium 08 (wool)₃Millet containing selenium 09 (wool)₄Peas contain 0.00845 micrograms of selenium 10; (messenger)₁The selenium content of the wheat is 3.24 micrograms and 11; the total amount of selenium is more than 4.58475 micrograms and 12 micrograms, and is more than 0.53475 micrograms and 14 micrograms which are richer than 4.05 micrograms 13 containing selenium of 100 grams of pure wheat flour; the present formula (Jun)₁Barley (highland barley) contains 1.224 g 1 of protein; (minister)₁Black soya bean containing protein 0.72 g 2 (minister)₂Soybean protein (protein) 0.6 g 3 (minister)₃Quinoa contains protein 0.22 g 4 (minister)₄Buckwheat contains protein (albumin, globulin) and rich (albumin, globulin) 5 (minister)₅Oat contains 0.1005 mg of protein 6; (Zhuo)₁Corn protein 0.0425 g 7 (wool)₂Sorghum contains protein 0.42 g 8 (adjuvant)₃Millet contains protein 0.0485 g 9, (wool)₄Pea contains 0.1015 g of protein (protein) 10; wheat (so) contains 9.52 g of protein 11; the total amount of the protein is 12.997 g 12, which is increased by more than 1.097 g than 11.9 g 13 of the protein of 100g of pure wheat flour 14; the present formula (Jun)₁Barley (highland barley) contains 18.96 mg of magnesium 1; minister medicine₁The black bean contains 4.86 mg of magnesium and 2, and the minister is₂Soybean (Phaseolus vulgaris) containing Mg 03 as minister drug₃Chenopodium quinoa willd with high magnesium content and content of 4, minister₄Buckwheat containing 2.58 mg of magnesium and 5 as ministers₅The oat contains magnesium and is rich in 6 percent; adjuvant(s)₁Corn contains Mg 07 as adjuvant₂Sorghum containing Mg 08, adjuvant₃Millet containing magnesium 09 as adjuvant₄Pea contains 0.59 mg 10 of magnesium; 1, wheat contains 3.2 mg of magnesium and 11; total magnesium: 30.19 mg 12, more than 26.19 mg 14 than 4 mg 13 of the magnesium content of 100g wheat flour; the present formula (Jun)₁Barley (highland barley) contains chromium 01; (minister)₁Black soya bean contains chromium 02 (minister)₂Soybean (yellow) containing chromium 03 (minister)₃Chenopodium quinoa willd contains chromium 04 (minister)₄Chromium-containing buckwheat is rich in 5 (adjuvant)₁Corn contains chromium 06 (wool)₂Sorghum containing chromium 07 (wool)₃Millet containing chromium 08 (wool)₄Oat containing chromium 09 (wool)₅Pea contains chromium 010; (messenger)₁The wheat contains chromium 011; the chrome is rich in 12 in terms of chrome, 013 in terms of chrome in comparison with 100g of wheat flour and 14 in terms of chrome; the present formula (Jun)₁Barley contains 8.796 g of sugars (carbohydrates) 1; (minister)₁Black bean contains 0.672 g of sugar (carbohydrate) 2 (minister)₂The soybean contains saccharide (carbohydrate))0.3795 g 3 (minister)₃Quinoa containing sugar (carbohydrate) 04, (minister)₄Buckwheat contains 5% of saccharides (carbohydrate); (Zhuo)₁Corn contains 0.366 g 6 of sugar (carbohydrate), (zuo)₂Sorghum contains 0.378 g 7 of saccharides (carbohydrates), (zuo)₃Millet contains 0.385 g 8 of sugar (carbohydrate), (zuo)₄Oat contains sugar (carbohydrate) 9, (zuo)₅Pea contains 0.277 g 10 of saccharides (carbohydrates); (messenger)₁Wheat contains 51.52 g of sugars (carbohydrates) 11; the total amount of the saccharides (carbohydrate) is 62.7735 g and 12, and the saccharide (carbohydrate) content is 1.6265 g and 14 lower than that of the saccharide (carbohydrate) 13 with 64.4 g contained in 100g of wheat flour; the wheat flour contains fat, dietary fiber, carotene, retinol and vitamin B in an amount which is more than 100g₁Thiamine, vitamin B₂Besides twenty-one trace elements such as riboflavin, nicotinic acid, potassium, sodium, magnesium, iron, manganese, zinc, copper, phosphorus, vitamin E and the like, the nutrient also contains twenty-nine trace elements such as vitamin A, vitamin B, vitamin C, vitamin P, vitamin E (T), isoflavone (flavonoid), sitosterol, lysine, amino acid, nicotinic acid, alpha-linolenic acid, folic acid, choline, biotin, human fat, linoleic acid, lecithin, betaine, unsaturated fatty acid, beta-glucan, flavone, chromium, rutin, nicotinic acid, saponin, whitening and arbutin, pantothenic acid, fatty acid, glutathione and the like, namely, the flour of the invention contains fifty microelements, quinoa contains sixteen amino acids, buckwheat contains nineteen amino acids, oat contains eighteen amino acids and even more than sixty microelements (15), so that the human body is healthy and strong.

The invention can generate good social benefit and economic benefit, and is easy to implement and popularize.

Claims

1. One 10+1 flour per 100g of consumption compared to pure wheat flour per 100 g: high calcium, rich selenium, protein, magnesium, chromium, carbohydrate and twenty-nine nutrient components.

A method for increasing content of Ca, Se, Mg and Cr in wheat by adding 10 kinds of coarse cerealsThe nutrition method is characterized in that: a formula consisting of the following components in the figure 2 is prepared according to the nutrient components contained in each 100g of 11 grains which are illustrated in the figure 1: "(Jun)₁12 percent of barley (highland barley) (1); (minister)₁Black soya bean (medicinal) 2% (2), (chen)₂1.5 percent of large (soybean) (3), (minister)₃Chenopodium quinoa (peeled) 1% (4), (minister)₄Buckwheat (peeled) 1% (5), (chen)₅Oat 0.5% (6); (Zhuo)₁Corn 0.5% (7), (wool)₂Sorghum 0.5% (8), (wool)₃Millet (hulled millet) 0.5% (9), (wool)₄(wool)₄Pea 0.5% (10); (messenger)₁Wheat 80% (good taste) (11) ".