CN1146857A - Method for producing full nutrient flour - Google Patents
Method for producing full nutrient flour Download PDFInfo
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- CN1146857A CN1146857A CN95116526A CN95116526A CN1146857A CN 1146857 A CN1146857 A CN 1146857A CN 95116526 A CN95116526 A CN 95116526A CN 95116526 A CN95116526 A CN 95116526A CN 1146857 A CN1146857 A CN 1146857A
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- soybean
- wheat
- distillation
- ipomoea batatas
- flour
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- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A full-nutrients flour is made of wheat (70-90%), soybean (6-15%) and sweet potato (4-15%), and contains protein, fat, carbohydrate, vitamines and inorganic salts. Said soybeans are distilled for 25 min with 2-5% alcohol and then for 5 min. with water for removing protease somatostatin, phytohemagglutinin, bean odour and partial phytic acid.
Description
The present invention relates to the preparation method of the flour of the edible grain of a kind of mankind.
China soil is vast, and the crop plant area otherness is very big, and diet exists the phenomenon of dull some nutritional deficiency.For obtaining the needs that rational nutrient satisfies people's bulk-growth, growth, health.At present, the research of the preparation method of relevant many nutrient flours is a lot, must be also unsatisfactory.The one, nutrition is abundant not enough, nutrition mix join reasonable not enough.The 2nd, the soybean distillation is to adopt the distillation of people's water, and it is desirable not enough to remove its distilling effects such as protease inhibition auxin, beans raw meat, phytic acid.
The objective of the invention is to study a kind of preparation method of nutrient flour.
The present invention is achieved in that
The present invention is made up of wheat, soybean and Ipomoea batatas, and its preparation method is as follows:
(1) prescription: 70-90%, soybean 6-15%, Ipomoea batatas 4-15%;
(2) the wheat peeling is stand-by,
(3) Ipomoea batatas clean, peeling, section, dry, pulverize stand-by,
(4) soybean is cleaned, under normal pressure, distill, and earlier with the ethanol distillation that contains 2-5% 25 minutes, again with the water distillation of PH4.5-5.5 5 minutes, dried for standby then,
(5) after being mixed by prescription, above-mentioned stand-by wheat, soybean, Ipomoea batatas wear into standard flour.
Because wheat is one of main food of people for a long time, it can provide a considerable amount of heat energy, protein and B family vitamin etc., but other nutriment of needed by human body such as lysine, methionine etc. are just not enough, add the people soybean and not only replenished the problem of lysine equal size deficiency, play complementation, meat egg breast class and vitamin B1 have been increased in using simultaneously, nutritions such as B2, the nutrition that contains of flour has been increased greatly, add Ipomoea batatas on this basis again, it is to be rich in carrotene, vitamin C, glucose and fiber vegetarian noodles are celebrated, increased the nutrition of vegetables so just for this flour, western countries are described as first-class health food to Ipomoea batatas, and think that it has fat-reducing, the effect of prevention cancer in digestive system.The adding of Ipomoea batatas, the nutrition content of this flour is tending towards perfect, make paddy, beans, potato thickness grain reasonably combined, possess five big elements except the water in this six big element of protein (each amino acid) fat, carbohydrate, vitamin, inorganic salts (comprising trace element) and water of needed by human body, thereby reached the requirement of pantry principles such as modern people's food is various, nutrition complementation.
Owing to contain antinutriment, antinutritional factor and other similar substance in the soybean, be that protease suppresses auxin, beans raw meat, phytic acid and red blood cell haemoglutinin etc., so in technique scheme, the distillation of soybean has been taked under normal pressure, earlier with the ethanol distillation that contains 2-5% 25 minutes, can decompose and remove protease inhibition auxin, red blood cell haemoglutinin and beans raw meat, adopt the water of PH4.5-5.5 to distill then 5 minutes, decomposite most of phytic acid, reach edible standard.
The distillation of soybean is handled, and the body distillation equipment is disposable finishes for a stove two of the water of available ethanol that contains 2-5% respectively and PH4.5-5.5.Thereby simplification technology, it is effective to remove each badness composition, helps a large amount of productions.
Main feature of the present invention:
1, because prescription of the present invention is made up of wheat, soybean and Ipomoea batatas, makes the condition of it fully nutrient that has possessed needed by human body (except the water).
2, because soybean distillation processing is to steam 25 minutes with the ethanol that contains 2-5% earlier, and the water of PH4.5-5.5 distilled 5 minutes again, remove the better effects if that the protein enzyme suppresses auxin, red blood cell haemoglutinin, beans raw meat, phytic acid under normal pressure than the water distillation.
3, because technology of the present invention is simpler, the distillation of soybean is handled and can its adult be increased seldom by disposable finishing of distillation equipment, can satisfy the needs and the purchasing power of living standards of the people.
Based on above characteristics, it is nutritious for food such as the fully nutrient noodles that are processed into the present invention, fully nutrient steamed bun, fully nutrient bread, fully nutrient biscuit, cake, partial eclipse, apocleisis to child, juvenile have good help, and be useful too to person in middle and old age and pregnant woman etc.
To be further described the present invention by embodiment below:
Embodiment 1, prescription: water wheat 70%; Soybean 15%; Ipomoea batatas 15%;
The wheat peeling is stand-by;
Ipomoea batatas is cleaned, peeling, section, dry, pulverize stand-by;
Soybean is cleaned, with a stove two body distillation equipments of the water of ethanol that contains 2-5% respectively and PH4.5-5.5 with soybean place steamer under normal pressure earlier with the ethanol distillation of 2-5% 24 minutes, water with PH4.5-5.5 distilled 5 minutes again, took out dried for standby then;
Wear into standard flour after above-mentioned stand-by wheat, soybean, Ipomoea batatas mixed by prescription.This flour, meat egg breast, vegetable nutrient increase greatly, cook steamed bun, bread is better, if it is lower to cook noodles viscosity, color and luster is a bit dark.
Embodiment 2, prescription: wheat 90%, soybean 6%, Ipomoea batatas 4%;
Its manufacturing process is identical with embodiment 1, and with the flour that this method grinds, its nutrition has increased, the viscosity of cooking noodles has increased, but because of soybean, Ipomoea batatas content are few, promptly nutrient is complete and contain quantity not sufficient, has just lost the characteristic of full nutrient flour if the content of soybean and Ipomoea batatas is few again.
Embodiment 3, prescription: wheat 82%, soybean 10%, Ipomoea batatas 8%;
Its manufacturing process is identical with embodiment 1, and with the flour that this method grinds, it meets the custom of one jin of grain of China tradition science pantry, an egg, two jin of dishes, and to the comprehensive nutrition of needed by human body and equilibrium, this embodiment is a most preferred embodiment.
Claims (2)
1, a kind of preparation method of full nutrient flour, its feature is being made up of wheat, soybean and Ipomoea batatas, and its preparation method is as follows:
(1) prescription: wheat 70-90%, soybean 5-15%, Ipomoea batatas 4-15%,
(2) the wheat peeling is stand-by,
(3) Ipomoea batatas clean, peeling, section, dry, pulverize stand-by,
(4) soybean is cleaned, under normal pressure, distill, and earlier with the ethanol distillation that contains 2-5% 25 minutes, again with the water distillation of PH4.5-5.5 5 minutes, dried for standby then,
(5) after being mixed by prescription, above-mentioned stand-by wheat, soybean, Ipomoea batatas wear into standard flour,
2, the preparation method of a kind of full nutrient flour according to claim 1, the distillation that it is characterized in that described soybean are that the body distillation equipment is disposable finishes for a stove two with a water that contains 2-5% ethanol and PH4.5-5.5 respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95116526A CN1052614C (en) | 1995-10-04 | 1995-10-04 | Method for producing full nutrient flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95116526A CN1052614C (en) | 1995-10-04 | 1995-10-04 | Method for producing full nutrient flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1146857A true CN1146857A (en) | 1997-04-09 |
| CN1052614C CN1052614C (en) | 2000-05-24 |
Family
ID=5080932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95116526A Expired - Fee Related CN1052614C (en) | 1995-10-04 | 1995-10-04 | Method for producing full nutrient flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1052614C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085939C (en) * | 1997-08-29 | 2002-06-05 | 汤鸣 | Nutrient food containing rich protein content |
| CN101039593B (en) * | 2004-10-13 | 2011-01-19 | 罗蒂株式会社 | Method of processing wheat flour, processed wheat flour obtained by the method and food utilizing the processed wheat flour |
| CN102511746A (en) * | 2011-12-26 | 2012-06-27 | 广西南宁市康之豆食品科技有限责任公司 | Detoxification curing technology for whole-grain soybeans |
| CN107529766A (en) * | 2015-04-23 | 2018-01-02 | 创新食品设计Ifd股份公司 | Method |
| CN107788513A (en) * | 2016-08-29 | 2018-03-13 | 沈阳康利生物科技有限公司 | A kind of formula of vegetable protein full-nutrients wheat flour and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5840396A (en) * | 1981-09-04 | 1983-03-09 | 味の素株式会社 | Extraction of oils and fats |
| CN1021539C (en) * | 1990-10-04 | 1993-07-14 | 河南省医学科学研究所 | Mfg. process of strengthening fibre meals adding flour |
| CN1124092A (en) * | 1994-12-10 | 1996-06-12 | 王跃进 | Flour good for health |
-
1995
- 1995-10-04 CN CN95116526A patent/CN1052614C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085939C (en) * | 1997-08-29 | 2002-06-05 | 汤鸣 | Nutrient food containing rich protein content |
| CN101039593B (en) * | 2004-10-13 | 2011-01-19 | 罗蒂株式会社 | Method of processing wheat flour, processed wheat flour obtained by the method and food utilizing the processed wheat flour |
| CN102511746A (en) * | 2011-12-26 | 2012-06-27 | 广西南宁市康之豆食品科技有限责任公司 | Detoxification curing technology for whole-grain soybeans |
| CN102511746B (en) * | 2011-12-26 | 2013-06-05 | 广西南宁市康之豆食品科技有限责任公司 | Detoxification curing technology for whole-grain soybeans |
| CN107529766A (en) * | 2015-04-23 | 2018-01-02 | 创新食品设计Ifd股份公司 | Method |
| CN107788513A (en) * | 2016-08-29 | 2018-03-13 | 沈阳康利生物科技有限公司 | A kind of formula of vegetable protein full-nutrients wheat flour and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1052614C (en) | 2000-05-24 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |