Nutrition-enriched hpyerglycemic composite wheat flour

A technology for nutritional strengthening and wheat flour, applied in the field of food processing, can solve the problems of increasing production costs, destroying the flavor of flour, and low vitamin content, and achieving the effects of reducing content, preventing arteriosclerosis, and enriching nutrients.

Inactive Publication Date: 2012-10-10
ANHUI JINHE GRAIN OIL GROUP
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0002] 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 the flour are higher. At the same time, the addition of chemical reagents in the flour production process , not only destroys the original flavor of flour, increases production costs, but also may lead to unsafe factors

Method used

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Embodiment Construction

[0017] A nutritionally fortified hypoglycemic compound wheat flour, which is made from the following raw materials in parts by weight:

[0018] Wheat 1200, wheat germ 20, buckwheat flour 6, konjac flour 6, lily 4, bitter gourd 6, yam 6, tea pollen 6, pumpkin flower 6, Polygonum multiflorum 6, astragalus 6, pumpkin 6, ginseng extract 3.

[0019] The preparation method of the nutritionally fortified hypoglycemic compound wheat flour comprises the following steps:

[0020] (1) Take lily, bitter gourd, yam, camellia powder, pumpkin flower, fleece-flower root, astragalus, and pumpkin by weight and put them into boiling water for 5 minutes. After drying the thick slurry, grind it, and pass through a 100-mesh sieve to obtain the nutritional additive fine powder for later use;

[0021] (2) Take wheat and wheat germ in parts by weight, wash, moisten the wheat for 35 hours to make the water content reach 15.5%, then dry, sterilize, grind the wheat and wheat germ, and pass through a 100...

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PUM

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Abstract

The invention discloses nutrition-enriched hpyerglycemic composite wheat flour which is prepared from the following raw materials by weight: 1200 to 1500 parts of wheat, 20 to 30 parts of wheat germs, 5 to 10 parts of bucket wheat flour, 5 to 10 parts of konjaku flour, 3 to 5 parts of lily bulbs, 5 to 8 parts of balsam pears, 5 to 8 parts of Chinese yams, 5 to 8 parts of camellia pollen, 5 to 8 China squash flowers, 5 to 8 parts of fleece-flower roots, 5 to 8 parts of radix astragali, 5 to 8 parts of China squash, and 2 to 3 parts of a ginseng extract. The nutrition-enriched hpyerglycemic composite wheat flour of the invention is prepared by a scientific nutrition proportion, fully realizes the perfect combination of China squash, balsam pear and other edible traditional Chinese medicine components with wheat nutrition, and has good dietotherapy and health care effects.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to a nutrition-enhanced compound wheat flour for lowering blood sugar. Background technique [0002] 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 the flour are higher. At the same time, the addition of chemical reagents in the flour production process , not only destroys the original local flavor of flour, increases production cost, and may cause unsafe factors to produce. Contents of the invention [0003] The object of the present invention is to provide a nutritionally enhanced hypoglycemic compound wheat flour which has the health care function of dietotherapy and partially destroys the original flavor of wheat flour. [0004] In order to achieve the above object, the present inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38
Inventor 陈少金
Owner ANHUI JINHE GRAIN OIL GROUP
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