Fruit nutrient 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
安徽雪莲面粉有限责任公司
View PDF5 Cites 4 Cited by
  • 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 fruit changes, and the quality of sensory and flavor decreases. Although the addition of color-protecting agents or pigments can effectively control the change of noodle color, the addition of chemical reagents will not only destroy the original flavor of the fruit flour, increase production costs, and may lead to unhealthy noodles. factor of safety

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses fruit nutrient flour and a preparation method of the fruit nutrient flour. The preparation method comprises the steps of: pretreating wheat, wheat germs and fruit; then uniformly mixing the pretreated wheat, wheat germs and fruit with refined salt, edible alkali, water and edible gum in certain weight percentage; and finally, obtaining the fruit nutrient flour through processes of low-temperature and low-humidity drying. The fruit nutrient flour prepared by the invention basically keeps the characteristics of original colors and flavors of fruit, is rich in nutritionalingredients such as vitamins and the like, has an excellent color and is a natural food popular with 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38
Inventor 宋飞宋孝海
Owner 安徽雪莲面粉有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap