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Blood fat lowering nutritious flour

A nutritional flour and blood lipid-lowering technology, which is applied in the field of food processing, can solve the problems of destroying the flavor of flour, low vitamin content, and increasing production costs, and achieve the effects of enhancing gastrointestinal motility, enriching nutrition, and removing toxic substances

Inactive Publication Date: 2013-01-02
王桂琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

[0018] A kind of nutritional flour for reducing blood fat, it is made by following raw material of weight part:

[0019] Wheat 1000, wheat germ 30, oat bran 10, chickpea 10, garlic 4, cassia seed 3, fig 7, bamboo leaf 7, kudzu root 7, medlar 7, honey flower 6, pumpkin 6, sweet potato leaf 5, seaweed 7.

[0020] The preparation method of the nutritional flour for reducing blood fat comprises the following steps:

[0021] (1) Take garlic, figs, bamboo leaves, kudzu root, medlar, cassia, lemon balm, pumpkin, sweet potato leaves, and seaweed in parts by weight, mix them evenly, put them in a masher, and mash them into a thick slurry to obtain a nutrient thick slurry for later use;

[0022] (2) Take wheat, wheat germ, oat bran and chickpea in parts by weight, wash them, add water and moisten them for 35 hours, so that the water content reaches 15.7%, then mix the wheat and wheat germ, and grind them with water to obtain wheat slurry for later use;

[0023] (3) Add the nutrient thi...

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PUM

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Abstract

The invention discloses blood fat lowering nutritious flour, which is prepared from the following raw materials in parts by weight: 800-1000 parts of wheat, 20-30 parts of wheat sprout, 10-15 parts of oat bran, 5-10 parts of chickpea, 3-5 parts of semen cassia, 3-5 parts of garlic, 5-8 parts of fig, 5-8 parts of bamboo leaves, 5-8 parts of kudzu root, 5-8 parts of medlar, 5-8 parts of honey flower, 5-8 parts of pumpkin, 2-5 parts of sweet potato leaves and 5-8 parts of seaweed. The blood fat lowering nutritious flour is prepared through scientific nutrition-allocated proportion, fully achieves perfect combination of pumpkin, honey flower, various edible Chinese herbal medicinal ingredients and wheat nutrition, and has good food therapy and health care effects.

Description

technical field [0001] The invention belongs to the field of food processing, and is specifically a kind of nutritional flour for reducing blood fat. 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 kind of blood fat-lowering nutritious 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 invention adopts the following technical solu...

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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