Nutritional flour

A technology of nutritious flour and cassava flour, which is applied in the field of flour, can solve the problems of no improvement of diseases, single nutritional components, and outdated formulas, and achieve the effects of no rise in blood sugar, improvement of liver function, and reasonable content

Inactive Publication Date: 2012-08-29
陈庆忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing nutritional flour not only does not improve some diseases of the bod

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1

[0016] A nutritional flour made of the following raw materials in parts by weight: 20 parts of black tartary buckwheat flour, 12 parts of yam powder, 7 parts of white shouwu powder, 18 parts of wheat flour, 14 parts of cassava flour, 18 parts of xylitol, The above-mentioned raw materials are processed according to the production method of pasta products, and auxiliary materials are added to produce any pasta products, such as bread.

Example Embodiment

[0017] Example 2

[0018] A nutritional flour made of the following raw materials in parts by weight: 22 parts of black tartary buckwheat flour, 10 parts of yam powder, 8 parts of white shouwu powder, 16 parts of wheat flour, 13 parts of cassava flour, 12 parts of xylitol, The above-mentioned raw materials are processed in accordance with the production method of pasta products and the ingredients are added to produce any pasta products, such as Sachima.

Example Embodiment

[0019] Example 3

[0020] A nutritious flour made of the following raw materials by weight: 26 parts of black tartary buckwheat powder, 15 parts of yam powder, 10 parts of white shouwu powder, 19 parts of wheat flour, 12 parts of tapioca flour, and 10 parts of xylitol. The above-mentioned raw materials are processed according to the preparation method of pasta products, and by adding commonly-known ingredients, any pasta products, such as noodles, can be produced.

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PUM

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Abstract

The invention relates to the field of the flour, in particular to nutritional flour. The nutritional flour overcomes defects of the existing flour, and is made of the following raw materials in part by weight: 20 to 30 parts of black tartary buckwheat powder, 10 to 20 parts of yam flour, 5 to 10 parts of radix cynanchi bungei powder, 15 to 20 parts of wheat flour, 10 to 15 parts of tapioca flour and 7 to 20 parts of xylitol. A formulation of the nutritional flour is finally determined through the research experience of an inventor on the healthcare food and the debugging of the flour formulation for millions of times. According to the nutritional flour, the traditional flour is greatly reformed, the taste is good, the nutritional flour has actions of promoting digestion, increasing appetite, tonifying the spleen, nourishing the lung, reinforcing the kidney and improving vigor, the nutritional flour can enhance the immunity of the human body after being eaten for a long time, the nutritional flour has functions for protecting the liver, improving the diabetes symptom of a diabetes patient, detoxifying, prolonging the life and the like, can be used for producing different flour food such as sachima, mooncakes, noodles, biscuits and bread and is particularly suitable for being eaten by crowd with a high blood pressure, high blood glucose and high cholesterol family history.

Description

technical field [0001] The invention relates to the field of flour, in particular to nutritional flour. Background technique [0002] In daily life, the so-called "flour" refers to wheat flour. Along with the raising of living standard, people pay more and more attention to the reasonable collocation of nutrition, so, the flour of nutritional labeling appears in a large amount on the market, makes it while making pasta product and pasta product can supplement nutrition again. However, the existing nutritional flour not only has no effect on improving some diseases of the body, but also has the defects of old formula, single nutritional ingredient, bad taste and the like. Contents of the invention [0003] In order to make up for many defects existing in the existing flour, the present invention provides a nutritious flour. [0004] The present invention is realized through the following technical solutions: a nutritious flour, which is made of the following raw m...

Claims

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Application Information

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IPC IPC(8): A21D2/36
Inventor 陈庆忠
Owner 陈庆忠
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