CN114468213A - Ultramicro dietary fiber wheat flour - Google Patents
Ultramicro dietary fiber wheat flour Download PDFInfo
- Publication number
- CN114468213A CN114468213A CN202210135953.3A CN202210135953A CN114468213A CN 114468213 A CN114468213 A CN 114468213A CN 202210135953 A CN202210135953 A CN 202210135953A CN 114468213 A CN114468213 A CN 114468213A
- Authority
- CN
- China
- Prior art keywords
- dietary fiber
- powder
- flour
- wheat flour
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 48
- 241000209140 Triticum Species 0.000 title claims abstract description 36
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 36
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 34
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 28
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 28
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000011575 calcium Substances 0.000 claims abstract description 9
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 9
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 8
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 8
- 235000018102 proteins Nutrition 0.000 claims abstract description 8
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 19
- 244000070804 Neurospora sitophila Species 0.000 claims description 17
- 235000000376 Neurospora sitophila Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000011081 inoculation Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 241000221960 Neurospora Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 229940100445 wheat starch Drugs 0.000 claims description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- 239000001506 calcium phosphate Substances 0.000 claims description 4
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 4
- 235000011010 calcium phosphates Nutrition 0.000 claims description 4
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 235000020824 obesity Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000002040 relaxant effect Effects 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 239000012153 distilled water Substances 0.000 description 6
- 235000012149 noodles Nutrition 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940099352 cholate Drugs 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000003784 poor nutrition Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of food processing, in particular to ultramicro dietary fiber wheat flour, which is prepared by mixing 100 parts of wheat flour, 2-5 parts of calcium powder, 1-5 parts of fermented bean dregs powder and 0.5-2 parts of wheat bran powder; the flour contains 50-55% of carbohydrate, 11-13% of protein, 4-8% of dietary fiber and 0.08-0.15% of calcium element. Compared with the prior art, the invention has the carbohydrate with low white sugar load, and can effectively avoid the obesity and diseases caused by carbohydrate food; the protein is rich, and the requirement of the human body on the protein can be stably maintained; the calcium content is high, the health-care tea is particularly beneficial to children in the growth period and the old with serious calcium loss, is rich in dietary fiber, has the effects of expelling toxin, relaxing bowels and preventing constipation, does not need chemical addition, has good mouthfeel, can ensure the nutrition necessary for human bodies, and has the effect of benefiting health.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to ultramicro dietary fiber wheat flour.
Background
The living standard of people is improved year by year, and the taste of consumers becomes fine, so that the production process of wheat flour mills is improved without losing the power, and the processing precision of wheat is higher and higher. Dietary fiber is a polysaccharide that is neither digested nor absorbed by the gastrointestinal tract, nor produces energy. Therefore, once considered a "nutrient-free" has not been adequately appreciated for long periods of time. However, with the intensive development of nutrition and related sciences, dietary fiber has been increasingly found to have a considerable physiological role. Therefore, at present when the diet composition is more refined, the dietary fiber becomes more concerned substances of academia and common people, and is supplemented by the nutrition community to be recognized as a seventh type of nutrient, and is parallel to the traditional six types of nutrients, namely protein, fat, carbohydrate, vitamin, mineral and water, the finish processing inevitably increases the loss of the nutrition in the flour, and the human body cannot obtain enough nutrients, such as vitamin, mineral nutrition, dietary fiber and the like which are indispensable for the human body from the wheat flour for a long time, so that a strange circle with malnutrition and energy surplus and the like is drilled at one end, and therefore, chronic diseases such as obesity, diabetes, hyperlipidemia, constipation and the like of some modern civilization diseases are gradually increased.
Disclosure of Invention
In order to overcome the defects of the background technology, the invention provides the ultramicro dietary fiber wheat flour which is enriched by flour nutrition so as to improve the poor nutrition condition of the public.
The technical scheme adopted by the invention is as follows: the key point of the ultramicro dietary fiber wheat flour is as follows: mixing 100 parts of wheat flour, 2-5 parts of calcium powder, 1-5 parts of fermented bean dreg powder and 0.5-2 parts of wheat bran powder to form flour; the flour contains 50-55% of carbohydrate, 11-13% of protein, 4-8% of dietary fiber and 0.08-0.15% of calcium element.
Preferably, the wheat flour is wheat germ flour and wheat starch in a mass ratio of 1: 1.5-3.
Preferably, the calcium powder comprises one or more mixtures of animal bone powder, calcium phosphate or calcium carbonate.
Preferably, the grain size of the wheat bran powder is 0.15-0.55 mm. The effect of this solution is that the addition of wheat bran flour in this particle size range improves the flour quality characteristics and maintains excellent tensile elasticity of the sponge.
Preferably, the fermented bean dreg powder is prepared by the following method: collecting bean dregs with water content of 80-95 wt%, and sterilizingTreating for 15min, inoculating at 34-40 deg.C with the concentration of 1-5 × 106Fermenting cfu/ml Neurospora sitophila liquid for 26-32 hr, oven drying, and grinding into powder. The bean dregs are fermented by the Neurospora sitophila to change the proportion of soluble dietary fiber and insoluble dietary fiber, so that the taste is improved, and the fermented dietary fiber can enhance the adsorption capacity to cholesterol, cholate and unsaturated fatty acid.
Preferably, the inoculation amount of the good Neurospora sitophila liquid is 2-6 wt% of the bean dregs.
Has the advantages that: compared with the prior art, the ultramicro dietary fiber wheat flour provided by the invention has low carbohydrate loading of white sugar, and can effectively avoid obesity and diseases caused by carbohydrate food; the protein is rich, and the requirement of the human body on the protein can be stably maintained; the calcium content is high, the food is particularly beneficial to children in the growth period and the old with serious calcium loss, the food is rich in dietary fiber, can promote the peristalsis of intestines and stomach and accelerate the passage of excrement from the intestines and stomach, has the effects of expelling toxin, relaxing bowels and preventing constipation, does not need chemical addition, has good taste, can ensure the necessary nutrition of a human body, and has the function of benefiting health.
Detailed Description
In order to make the technical solution of the present invention better understood by those skilled in the art, the present invention will be described in detail with reference to the specific embodiments shown in the attached table.
Example 1
An ultramicro dietary fiber wheat flour comprises 100 parts of wheat flour, 2 parts of animal bone powder, 1 part of fermented bean dregs powder and 0.5 part of wheat bran powder; the wheat flour is wheat germ flour and wheat starch in a mass ratio of 1: 1.5; the grain diameter of the wheat bran powder is 0.15-0.25 mm; the fermented bean dreg powder is prepared by the following method: collecting bean dregs with water content of 80 wt%, sterilizing for 15min, and inoculating at 34 deg.C to obtain bean dregs with inoculation concentration of 1 × 106cfu/ml good Neurospora sitophila liquid, wherein the inoculation amount of the good Neurospora sitophila liquid is 2 wt% of the weight of the bean dregs, and the good Neurospora sitophila liquid is dried and ground after being fermented for 26 hours; the preparation method of the Neurospora sitophila liquid comprises the following steps: decocting 250g bean sprout in water for 30min, filtering to obtain juice, adding 20gPreparing 1000ml solution of glucose and distilled water, adding 10g agar, sterilizing at high temperature for 15min, inoculating Neurospora, culturing at 34 deg.C for 72 hr, washing with distilled water to remove spore, and making into Neurospora liquid.
Example 2
An ultramicro dietary fiber wheat flour comprises 100 parts of wheat flour, 5 parts of calcium phosphate powder, 5 parts of fermented bean dreg powder and 2 parts of wheat bran powder; the wheat flour is wheat germ flour and wheat starch in a mass ratio of 1: 3; the grain diameter of the wheat bran powder is 0.4-0.55 mm; the fermented bean dreg powder is prepared by adopting the following method: collecting bean dregs with water content of 95 wt%, sterilizing for 15min, and inoculating at 40 deg.C to obtain bean dregs with inoculation concentration of 5 × 106cfu/ml good Neurospora sitophila liquid, wherein the inoculation amount of the good Neurospora sitophila liquid is 6 wt% of the weight of the bean dregs, and the good Neurospora sitophila liquid is dried and ground after being fermented for 32 hours; the preparation method of the Neurospora sitophila liquid comprises the following steps: decocting 250g bean sprout in water for 30min, filtering to obtain juice, adding 20g glucose and distilled water to obtain 1000ml solution, adding 10g agar, sterilizing at high temperature for 15min, inoculating Neurospora sitophila, culturing at 34 deg.C for 72 hr, washing with distilled water to remove spore, and making into Neurospora sitophila liquid.
Example 3
An ultramicro dietary fiber wheat flour comprises 100 parts of wheat flour, 3 parts of calcium phosphate powder, 4 parts of fermented bean dreg powder and 1 part of wheat bran powder; the wheat flour is wheat germ flour and wheat starch in a mass ratio of 1: 2; the grain diameter of the wheat bran powder is 0.25-0.35 mm; the fermented bean dreg powder is prepared by adopting the following method: collecting bean dregs with water content of 85 wt%, sterilizing for 15min, and inoculating at 38 deg.C to obtain bean dregs with inoculation concentration of 2 × 106cfu/ml of good Neurospora liquid, wherein the inoculation amount of the good Neurospora liquid is 3.5 wt% of the weight of the bean dregs, and the good Neurospora liquid is dried and ground after being fermented for 32 hours; the preparation method of the Neurospora sitophila liquid comprises the following steps: decocting 250g bean sprout in water for 30min, filtering to obtain juice, adding 20g glucose and distilled water to obtain 1000ml solution, adding 10g agar, sterilizing at high temperature for 15min, inoculating Neurospora sitophila, culturing at 34 deg.C for 72 hr, washing with distilled water to remove spore, and making into Neurospora sitophila liquid.
The ultramicro dietary fiber wheat flour prepared in example 3 and a commercial product were used for preparing noodles according to the following method, and the results of sensory evaluation comparative experiments are shown in the following table:
the test method comprises the following steps: in the test process, the room temperature is controlled to be about 25 ℃, and the relative humidity is controlled to be 40-50%. 500g of the product of example 3 or a similar product on the market is weighed, water with the weight of 28-32% of the flour is added, and the dough mixer stirs for a proper time. Pressing into noodles with the same specification by using a noodle machine, weighing and weighing fresh noodles with the same quality, putting into a pot filled with boiling water, boiling for a proper time, immediately fishing out the noodles, and carrying out taste evaluation within 10 min. The evaluation was performed in a group of 10 persons, in the table ∈ indicates good feedback from 8 to 10 persons, ∈ indicates good feedback from 6 to 7 persons, Δ indicates good feedback from 4 to 5 persons, and × indicates good feedback from less than 4 persons.
| Color | Surface state | Elasticity | Degree of firmness | Taste of food | |
| The invention | ◎ | ◎ | ◎ | ◎ | ◎ |
| Megaly flour | ◎ | ◎ | ◎ | ◎ | ◎ |
| Jinshahe flour | ◎ | ◎ | ○ | ◎ | ○ |
| Garden fragrant flour | ◎ | ◎ | ○ | ○ | ○ |
Finally, it should be noted that the above-mentioned description is only a preferred embodiment of the present invention, and those skilled in the art can make various similar representations without departing from the spirit and scope of the present invention.
Claims (6)
1. An ultramicro dietary fiber wheat flour is characterized in that: mixing 100 parts of wheat flour, 2-5 parts of calcium powder, 1-5 parts of fermented bean dreg powder and 0.5-2 parts of wheat bran powder to form flour; the flour contains 50-55% of carbohydrate, 11-13% of protein, 4-8% of dietary fiber and 0.08-0.15% of calcium element.
2. The ultrafine dietary fiber wheat flour as claimed in claim 1, wherein: the wheat flour is wheat germ flour and wheat starch in a mass ratio of 1: 1.5-3.
3. The ultrafine dietary fiber wheat flour as claimed in claim 1, wherein: the calcium powder comprises one or more of animal bone powder, calcium phosphate or calcium carbonate.
4. The ultrafine dietary fiber wheat flour as claimed in claim 1, wherein: the grain diameter of the wheat bran powder is 0.15-0.55 mm.
5. The ultrafine dietary fiber wheat flour as claimed in claim 1, wherein: the fermented bean dreg powder is prepared by the following method: collecting bean dregs with water content of 80-95 wt%, sterilizing for 15min, and inoculating at 34-40 deg.C with the inoculation concentration of 1-5 × 106cfu/ml of Neurospora sitophila liquid, fermenting for 26-32 hr, oven drying, and grinding into powder.
6. The ultrafine dietary fiber wheat flour as claimed in claim 1, wherein: the inoculation amount of the good Neurospora liquid is 2-6 wt% of the bean dregs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210135953.3A CN114468213A (en) | 2022-02-15 | 2022-02-15 | Ultramicro dietary fiber wheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210135953.3A CN114468213A (en) | 2022-02-15 | 2022-02-15 | Ultramicro dietary fiber wheat flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114468213A true CN114468213A (en) | 2022-05-13 |
Family
ID=81480621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210135953.3A Pending CN114468213A (en) | 2022-02-15 | 2022-02-15 | Ultramicro dietary fiber wheat flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114468213A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415217A (en) * | 2002-11-04 | 2003-05-07 | 邹冰 | Method for preparing whole wheat flour with calcium being added |
| CN102599437A (en) * | 2012-03-15 | 2012-07-25 | 齐齐哈尔大学 | Bean dreg fermentation functional food and manufacture technology thereof |
| CN104431771A (en) * | 2014-11-24 | 2015-03-25 | 天津科技大学 | High dietary fiber noodles and method for preparing high dietary fiber noodles by fully utilizing wheat bran and wheat middling |
| CN105831564A (en) * | 2016-04-01 | 2016-08-10 | 徐伟 | Noodle flour with high content of dietary fibers of wheat bran |
| CN106417484A (en) * | 2016-12-02 | 2017-02-22 | 合肥工业大学 | Method for fermenting bean dregs to make biscuits |
| CN110833139A (en) * | 2019-11-29 | 2020-02-25 | 刘宏路 | Low-sugar, multi-vitamin and high-protein wheat flour |
-
2022
- 2022-02-15 CN CN202210135953.3A patent/CN114468213A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415217A (en) * | 2002-11-04 | 2003-05-07 | 邹冰 | Method for preparing whole wheat flour with calcium being added |
| CN102599437A (en) * | 2012-03-15 | 2012-07-25 | 齐齐哈尔大学 | Bean dreg fermentation functional food and manufacture technology thereof |
| CN104431771A (en) * | 2014-11-24 | 2015-03-25 | 天津科技大学 | High dietary fiber noodles and method for preparing high dietary fiber noodles by fully utilizing wheat bran and wheat middling |
| CN105831564A (en) * | 2016-04-01 | 2016-08-10 | 徐伟 | Noodle flour with high content of dietary fibers of wheat bran |
| CN106417484A (en) * | 2016-12-02 | 2017-02-22 | 合肥工业大学 | Method for fermenting bean dregs to make biscuits |
| CN110833139A (en) * | 2019-11-29 | 2020-02-25 | 刘宏路 | Low-sugar, multi-vitamin and high-protein wheat flour |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111772071A (en) | Pure plant oat milk and preparation method thereof | |
| CN101156679B (en) | Rice bran nutrition stock solution and its preparation method | |
| CN105105025B (en) | A kind of powder enzyme food of sprouted unpolished rice preparation | |
| CN105112275B (en) | A kind of mixed greens vinegar powder and preparation method thereof | |
| CN105105266A (en) | Milk beverage with high dietary fibers and making method thereof | |
| CN105265582A (en) | High dietary fiber milk beverage and preparation method thereof | |
| CN103484349B (en) | Purely naturally fermented table vinegar and preparation method thereof | |
| CN108378288B (en) | Coarse grain steamed sponge cake suitable for microwave cooking and preparation method thereof | |
| KR101957451B1 (en) | Manufacturing method for pasta and pasta manufactured by the same | |
| CN110214929A (en) | A kind of dendrobium candidum leaf fermentation sauce and preparation method thereof | |
| CN112450252A (en) | Meal replacement cold-processed pastry capable of enhancing satiety and preparation method thereof | |
| WO2002071873A1 (en) | Functional cereals | |
| KR101823829B1 (en) | Rye enzyme bread manufacturing Method useful protection Diabetes Mellitus | |
| CN112471256A (en) | Brown rice lactic acid beverage and preparation method thereof | |
| CN109010662A (en) | A kind of rush digestion growth promotion probiotics and preparation method thereof | |
| CN105166048A (en) | High dietary fiber milk beverage and preparation method thereof | |
| CN114468213A (en) | Ultramicro dietary fiber wheat flour | |
| CN104509915A (en) | Preparation method of tomato vinegar | |
| CN106967578A (en) | A kind of preparation method of walnut dregs glutinous rice nutritive vinegar powder | |
| CN107373340B (en) | Selenium-rich cordyceps sinensis oat steamed bun and preparation method thereof | |
| KR20010016721A (en) | Making method of bread made from powdered mulberry leaves | |
| KR20190110058A (en) | The method for manufacturing a yomena aster cookie, and the yomena aster cookie manufactured by the method | |
| CN111134316A (en) | Preparation process and application of agaricus blazei dietary fiber | |
| CN112617106B (en) | Selenium-enriched Jin Maimian | |
| CN108315139A (en) | A kind of production method of jasmine flower liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |