CN1891057A - Special full-wheat flour for high protein nutrient enriched noodles - Google Patents
Special full-wheat flour for high protein nutrient enriched noodles Download PDFInfo
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- CN1891057A CN1891057A CN 200610059370 CN200610059370A CN1891057A CN 1891057 A CN1891057 A CN 1891057A CN 200610059370 CN200610059370 CN 200610059370 CN 200610059370 A CN200610059370 A CN 200610059370A CN 1891057 A CN1891057 A CN 1891057A
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- wheat
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- cobastab
- high protein
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Abstract
The present invention discloses a kind of special-purpose whole wheat flour for making high-protein nutrients-enriched hand-stretched noodles. Said whole wheat flour is made up by using wheat flour with high protein content as basic flour, adding active soybean protein flour, high-protein wheat bran powder and 7 kinds of nutrients necessary for human body through a certain mixing process.
Description
One, technical field
The invention belongs to a kind of edible wheat flour specially, particularly can satisfy the wheat flour specially of health nutrient balance.
Two, background technology
Along with the raising of people's living standard, the quality requirement of people's edible flour improves, the more and more refinement of the variety type of flour.The existing various wheat flour speciallies of making certain food that are exclusively used in are such as tailored flour for bread, dumpling tailored flour, dedicated to flour for steamed bread etc.
Patent ZL01111402.9 number flour dedicated for pulled noodles has unique stretching quality, and the mouthfeel characteristic is suitable for making " tie rod " wheaten food of Xinjiang flavour.But the production of above-mentioned various wheat flour speciallies mainly is to design from characteristic aspects such as the making processing of satisfying various characteristics food and mouthfeels, does not have more considerations to satisfy eater's nutritional need problem, and this is a significant deficiency.
Three, summary of the invention
In order to solve the defective that above-mentioned tailored flour exists, the invention provides the special-purpose wholewheat flour of a kind of high protein nutrient enriched noodles.Its technical scheme is: the protein content of the wheat breed of selecting for use is in the 15-16% scope, and respectively the flour strength of product grow wheat divide strong, in, weak dissimilar.Calcium, iron, zinc, Cobastab that high protein wheat bran flakes, active soyabean protein powder and human body lack have been increased in the composition of flour
1, B
2Reach niacin, seven kinds of nutrients of folic acid, employing is joined powder storehouse hybrid technology and is evenly cooperated.A prescription in the enforcement is: 26-8-6 spring wheat 20%, new winter No. 24 wheats 35%, C-100 spring wheat 35%, improvement Kui winter No. 5 wheats 10%, in this basic powder, add active soyabean protein powder 1-3%, selected bran flakes 3-6%, calcium 1600mg/kg, iron 20mg/kg,, zinc 25mg/kg, Cobastab
13.5mg/kg, Cobastab
23.5mg/kg, niacin 35mg/kg, folic acid 2mg/kg.
This special full-wheat flour for high protein nutrient enriched noodles improves than common flour dedicated for pulled noodles nutrient content comprehensively, protein, dietary fiber and seven kinds of micronutrient cellulose contents reach the human body requirements recommended intake, eat with meat, milk, egg, dish, fruit collocation, can reach nutrient balance, the diet structure of energy balance has possessed the performance indications of flour dedicated for pulled noodles simultaneously.
Four, specific embodiments
The Ministry of Public Health, the Department of Science and Technology, the State Statistics Bureau of State Council's issue united nutrition and the health survey result who carries out according on October 12nd, 2004, nutrient insufficiency of intakes such as vegetable protein, carbohydrate, calcium, iron, vitamin A exist the diet nutritional imbalance problem in China urban and rural residents meals.
Adopt high protein wheat finishing technology, then necessary bran flakes, active soyabean protein powder and seven kinds of nutrients are added, can reach the necessary nutrient ingestion standard of human body.Also to satisfy the requirement of the flour dedicated for pulled noodles of making the Xinjiang hand-pulled noodles simultaneously.Therefore, special full-wheat flour for high protein nutrient enriched noodles, select the wheat breed of protein content for use in the 15-16% scope, the biceps of these wheats has by force, in, weak dissimilar, in the composition of flour, increase the white bran flakes of high egg wheat, calcium, iron, zinc, Cobastab that active soyabean protein powder and human body lack
1, B
2, niacin, seven kinds of nutrients of folic acid.One of them Example formulations is: 26-8-6 spring wheat 20%, new winters 24 wheat 35%, C-100 spring wheat 35%, improvement Kui winter No. 5 wheats 10%, in this basic powder, add active soyabean protein powder 1-3%, selected bran flakes 3-6%, calcium 1600mg/kg, iron 20mg/kg, zinc 25mg/kg, Cobastab
13.5mg/kg, B
23.5mg/kg, niacin 35mg/kg, folic acid 2mg/kg.Evenly mix with joining powder storehouse hybrid technology by above-mentioned prescription, special full-wheat flour for high protein nutrient enriched noodles.
This tailored flour has improved nutrient content in the flour on quality, improved the nutrient balance level, solved in the diet structure, and the phytoprotein deficiency, dietary fiber is not enough and the problem of seven kinds of micronutrient deficiencies.On processing characteristics, reached the tailored flour quality requirements of making the Xinjiang hand-pulled noodles, it is thin that hand-pulled noodles draws, and that draws is even, and technology skilful person's 1000 gram flour can be moved the length more than 300 meters to.Eating mouth feel is good, gentle, tough, sliding, bite is arranged, wheat is aromatic strongly fragrant.
Claims (1)
1, special full-wheat flour for high protein nutrient enriched noodles is processed by the collocation of the wheat breed of Cultivars with Different Gluten, it is characterized in that: the wheat breed protein content of selecting for use is in the 15-16% scope, and respectively the biceps of product grow wheat divide strong, in, a little less than; Increased the bran flakes of high protein wheat in the composition of flour; Increased active soyabean protein powder; Calcium, iron, zinc, Cobastab that human body lacks have been increased
1, B
2, niacin, seven kinds of nutrients of folic acid; Employing is joined powder storehouse hybrid technology and is evenly mixed; A prescription of this tailored flour is a 26-8-6 spring wheat 20%, new winters 24 wheat 35%, C---100 spring wheat 35%, improvement Kui winter No. 5 wheats 10% add active soyabean protein powder 1-3%, selected bran flakes 3-6% in above-mentioned basic powder, calcium 1600mg/kg, iron 20mg/kg, zinc 25mg/kg, Cobastab
13.5mg/kg, Cobastab
23.5mg/kg, niacin 35mg/kg, folic acid 2mg/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610059370 CN1891057A (en) | 2006-03-14 | 2006-03-14 | Special full-wheat flour for high protein nutrient enriched noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610059370 CN1891057A (en) | 2006-03-14 | 2006-03-14 | Special full-wheat flour for high protein nutrient enriched noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1891057A true CN1891057A (en) | 2007-01-10 |
Family
ID=37596462
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610059370 Pending CN1891057A (en) | 2006-03-14 | 2006-03-14 | Special full-wheat flour for high protein nutrient enriched noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1891057A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938915A (en) * | 2015-06-09 | 2015-09-30 | 安徽正宇面粉有限公司 | Highly tough and chewy nutritive flour for hand-pulled noodles and stewed noodles and preparation method thereof |
| CN105124385A (en) * | 2015-09-07 | 2015-12-09 | 明光市双喜粮油食品有限公司 | Nutrient high-protein flour and processing and treating method thereof |
-
2006
- 2006-03-14 CN CN 200610059370 patent/CN1891057A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938915A (en) * | 2015-06-09 | 2015-09-30 | 安徽正宇面粉有限公司 | Highly tough and chewy nutritive flour for hand-pulled noodles and stewed noodles and preparation method thereof |
| CN105124385A (en) * | 2015-09-07 | 2015-12-09 | 明光市双喜粮油食品有限公司 | Nutrient high-protein flour and processing and treating method thereof |
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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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |