CN1171534C - Pmpkin flour - Google Patents
Pmpkin flour Download PDFInfo
- Publication number
- CN1171534C CN1171534C CNB021253021A CN02125302A CN1171534C CN 1171534 C CN1171534 C CN 1171534C CN B021253021 A CNB021253021 A CN B021253021A CN 02125302 A CN02125302 A CN 02125302A CN 1171534 C CN1171534 C CN 1171534C
- Authority
- CN
- China
- Prior art keywords
- flour
- pumpkin
- pumpkins
- dry
- cut
- 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.)
- Expired - Fee Related
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Classifications
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- Y02A40/948—
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- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a pumpkin flour which belongs to foodstuffs. Pumpkin flour and wheat flour are made into the pumpkin flour by mixing in the weight proportion of 4 to 6/6 to 8; the pumpkin flour and rice flour are made into pumpkin rice flour by mixing in the weight proportion of 4 to 6 /6 to 8. The present invention has the preparation process that pumpkins are cleaned, the pulp and the peel of the pumpkins are removed, the pumpkins are cut into filaments or slices and then are dried or baked, and the pumpkin flour is made by sieving after the pumpkins are pulverized by a pulverizing machine; or the pumpkins are cut into blocks which are arranged in a pounding machine for pounding into thick paste which is dried or baked, and the pumpkin flour is made by sieving after the pumpkins are pulverized by the pulverizing machine. The present invention has the advantages that the eating is very convenient, cakes are made after adding water for uniform stirring and can be decocted, fried, steamed and boiled, qi is replenished, blood lipid is reduced, blood sugar is reduced, and frequent eating is favorable for human health.
Description
Technical field
The present invention relates to a kind of Pmpkin flour, belong to food.
Background technology
Flour is the essential food, particularly northern area that people live, and the staple food of people's three meals in a day is based on wheaten food, and south is then based on rice.Raising along with people's living standard, people are early to pay attention to the nutritional labeling of food on the dining table, pumpkin is a kind of vegetables, and early there be the long history, particularly southern area of plantation pumpkin in China, thereby as a kind of vegetables, people are eating always, have also laid out dining table as the staple food pumpkin pie, but these eating methods all are that pumpkin is boiled, particularly pumpkin pie it be that pumpkin is boiled, mash with flour blending and be made.In the past, the edibility of pumpkin never causes people's attention, and modern science studies show that pumpkin is one of vegetable variety that a kind of nutritional labeling is very good, the adjusting bodily fuctions is strong, sells beyond example still and pumpkin is made powder shape food.
Summary of the invention
In order to remedy the market deficiency, pumpkin is made the powder shape mix with flour or ground rice, promote that people eat pumpkin food more, help the healthy of people.
Pmpkin flour of the present invention, wherein with pumpkin powder and wheat flour (4～6) by weight: (6～8) ratio is mixed into Pmpkin flour.
Squash rice-flour noodle of the present invention, wherein with pumpkin powder and rice meal (4～6) by weight: (6～8) ratio is mixed into squash rice-flour noodle.
The preparation method of the pumpkin powder in Pmpkin flour of the present invention or the squash rice-flour noodle is: pumpkin is cleaned removed flesh, and dry or dry after being cut into filament or thin slice, then with the pulverizer pulverizing, and sieve and form; Or pumpkin cleaned remove flesh, and be cut into bulk, place and dry or dry after smashing into thick slurry in the bruisher, then with the pulverizer pulverizing, and sieve and form.
Pmpkin flour of the present invention, squash rice-flour noodle eat very convenient, add and make cake after water is mixed well, and fry in shallow oil, explode, steam, all can boil.Pumpkin is warm in nature, flavor is sweet.It is edible to be suitable for hypertension, coronary heart disease, hyperlipemic patients; It is edible to be suitable for obese people, the elderly and constipation people; Suitable directly in patients with diabetes mellitus; The people who is suitable for contacting closely with toxic metals such as lead, mercury eats.
Specific implementation method
Pumpkin cleaned remove flesh, and dry or dry after being cut into filament or thin slice,, and sieve and form then with the pulverizer pulverizing; Or pumpkin cleaned remove flesh, and be cut into bulk, place and dry or dry after smashing into thick slurry in the bruisher, then with the pulverizer pulverizing, and sieve and form.When edible with pumpkin powder and wheat flour (4～6) by weight: (6～8) ratio adds water and mixes and make pumpkin bread after mixing well, and fries in shallow oil, explodes, steams, all can boil.Or with pumpkin powder and rice meal (4～6) by weight: (6～8) ratio adds water and mixes and make pumpkin rice cake after mixing well, and fries in shallow oil, explodes, steams, all can boil.
Claims (4)
1, a kind of Pmpkin flour is characterized in that: described Pmpkin flour is with pumpkin powder and wheat flour (4～6) by weight: (6～8) ratio is mixed into Pmpkin flour.
2, the preparation method of the pumpkin powder in the Pmpkin flour according to claim 1 is characterized in that described pumpkin powder is pumpkin to be cleaned remove flesh, and dries or dry after being cut into filament or thin slice, then with the pulverizer pulverizing, and sieves and forms; Or pumpkin cleaned remove flesh, and be cut into bulk, place and dry or dry after smashing into thick slurry in the bruisher, then with the pulverizer pulverizing, and sieve and form.
3, a kind of squash rice-flour noodle is characterized in that: described squash rice-flour noodle is with pumpkin powder and rice meal (4～6) by weight: (6～8) ratio is mixed into squash rice-flour noodle.
4, the preparation method of the pumpkin powder in the squash rice-flour noodle according to claim 3 is characterized in that described pumpkin powder is pumpkin to be cleaned remove flesh, and dries or dry after being cut into filament or thin slice, then with the pulverizer pulverizing, and sieves and forms; Or pumpkin cleaned remove flesh, and be cut into bulk, place and dry or dry after smashing into thick slurry in the bruisher, then with the pulverizer pulverizing, and sieve and form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021253021A CN1171534C (en) | 2002-07-23 | 2002-07-23 | Pmpkin flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021253021A CN1171534C (en) | 2002-07-23 | 2002-07-23 | Pmpkin flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1389123A CN1389123A (en) | 2003-01-08 |
| CN1171534C true CN1171534C (en) | 2004-10-20 |
Family
ID=4745516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021253021A Expired - Fee Related CN1171534C (en) | 2002-07-23 | 2002-07-23 | Pmpkin flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1171534C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1294837C (en) * | 2003-11-02 | 2007-01-17 | 张耀辉 | Pulled noodle prepared from flour riching in selenium |
| RU2524547C1 (en) * | 2013-03-01 | 2014-07-27 | Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) | Bakery improver preparation composition |
| CN103875752A (en) * | 2014-02-21 | 2014-06-25 | 朱奕 | Flour for middle aged and elderly people and preparation method of flour |
| CN103815310B (en) * | 2014-03-20 | 2015-06-17 | 宁波保税区攀峒信息科技有限公司 | Grain oil pumpkin and processing method |
| CN109907258A (en) * | 2019-02-28 | 2019-06-21 | 黄冈师范学院 | The compound vegetable food of eggplant and its processing method |
-
2002
- 2002-07-23 CN CNB021253021A patent/CN1171534C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1389123A (en) | 2003-01-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20041020 Termination date: 20130723 |