Fruit nutritive flour and preparation method thereof

A technology for nutritious flour and fruit, applied in the field of food processing, can solve the problems of low vitamin content, unsafe, increase production cost, etc., and achieve the effect of high nutritional content

Inactive Publication Date: 2012-10-03
王桂琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the high processing precision, many vitamins in the flour are lost, resulting in extremely low vitamin content in the flour. With the improvement of people's living standards, the requirements for the nutrition and taste of flour are higher. At the same time, during the production of fruit flour, it is easy to cause The color of the f

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: Yellow peach nutritious flour is composed of 50% wheat, 25% wheat germ, 25% yellow peach juice, 1.2% refined salt, 0.3% edible alkali, 0.2% edible gum and 30% water.

[0017] The preparation method of yellow peach nutritious flour comprises the following steps:

[0018] (1) Take fresh yellow peaches, blanch them in boiling water for 3-5 minutes, after controlling the water, weigh the yellow peaches according to the raw materials, squeeze the juice, and pass through a 16-mesh sieve to obtain fruit juice;

[0019] (2) Wash the wheat and wheat germ, and moisten the wheat for 32-38 hours to make the water content 15.5-15.8%, then dry, sterilize, grind the wheat and wheat germ, and pass through a 60-120 sieve;

[0020] (3) Add the yellow peach juice in step (1) to a certain weight portion of wheat and wheat germ, and after pre-mixing for 5-10 minutes, add water, refined salt, edible alkali and edible gum according to the weight ratio of the raw materials. Mix at...

Embodiment 2

[0023] Example 2: Papaya nutritious flour is composed of 50% wheat, 25% wheat germ, 25% papaya juice, 1.2% refined salt, 0.3% edible alkali, 0.2% edible glue and 30% water.

[0024] The preparation method of papaya nutrient flour comprises the following steps:

[0025] (1) Take fresh papaya, put it into boiling water for 3-5 minutes, and after controlling the water, weigh the papaya according to the composition raw materials, squeeze the juice, and pass through a 16-mesh sieve to obtain fruit juice;

[0026] (2) Wash the wheat and wheat germ, and moisten the wheat for 32-38 hours to make the water content 15.5-15.8%, then dry, sterilize, grind the wheat and wheat germ, and pass through a 60-120 sieve;

[0027] (3) Add the papaya juice in step (1) to a certain weight of wheat and wheat germ, and after pre-mixing for 5-10 minutes, add water, refined salt, edible alkali and edible gum according to the weight ratio of the raw materials. Mix at a speed of -100rpm / min for 4-5min,...

Embodiment 3

[0030] Example 3: The apple nutritious flour is composed of 50% wheat, 25% wheat germ, 25% apple juice, 1.2% refined salt, 0.3% edible alkali, 0.2% edible gum and 30% water.

[0031] The preparation method of apple nutritious flour comprises the following steps:

[0032] (1) Take fresh apples, blanch them in boiling water for 3-5 minutes, after controlling the water, weigh the apples according to the raw materials, squeeze the juice, and pass through a 16-mesh sieve to obtain fruit juice;

[0033] (2) Wash the wheat and wheat germ, and moisten the wheat for 32-38 hours to make the water content 15.5-15.8%, then dry, sterilize, grind the wheat and wheat germ, and pass through a 60-120 sieve;

[0034] (3) Add the apple juice in step (1) to a certain weight portion of wheat and wheat germ, pre-mix for 5-10 minutes, add water, refined salt, edible alkali and edible gum according to the weight ratio of the raw materials, and first mix it at 90 Mix at a speed of -100rpm / min for 4...

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PUM

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Abstract

The invention discloses fruit nutritive flour and a preparation method thereof. The fruit nutritive flour is prepared mainly by the following steps of: firstly performing pretreatment of wheat, wheat germ and fruit; then uniformly mixing the pretreatment product with refined salt, edible alkali, water and food gum in certain weight percentage; and finally performing low-temperature low-humidity drying and the like. Through the invention, the produced flour basically maintains the original features of color and flavor of the fruit; and the product is rich in nutritional ingredients such as vitamins and the like, has excellent color and is natural food well received by people.

Description

technical field [0001] The invention relates to a fruit nutritious flour and a preparation method thereof, in particular to a flour production method capable of maintaining fruit color without adding any pigment, and belongs to the field of food processing. Background technique [0002] Fruits are not only rich in water-soluble and fat-soluble vitamins, but also rich in carotenoids and flavonoids. Protein, carbohydrates, and the application of fruit in flour production can achieve nutrient complementarity. [0003] Due to the high processing precision, many vitamins in the flour are lost, resulting in extremely low vitamin content in the flour. With the improvement of people's living standards, the requirements for the nutrition and taste of flour are higher. At the same time, during the production of fruit flour, it is easy to cause The color of the fruit changes, and the quality of sensory and flavor decreases. Although the addition of color-protecting agents or pigments ...

Claims

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Application Information

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IPC IPC(8): A21D2/38
Inventor 王桂琴
Owner 王桂琴
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