Stomach-invigorating digestion-helping nutritious freeze-drying flour

Abstract

The invention discloses stomach-invigorating digestion-helping nutritious freeze-drying flour, which is prepared from the following raw materials in parts by weight: 400-600 parts of wheat, 20-30 parts of wheat sprout, 5-8 parts of maize, 10-15 parts of rice sprout, 3-5 parts of lily, 5-8 parts of hawthorn,5-8 parts of radish seed, 5-8 parts of Chinese yam, 5-8 parts of kudzu root, 5-8 parts of medlar, 5-8 parts of carrot, 5-8 parts of pumpkin, 2-3 parts of silybum marianum, 2-5 parts of mulberry leaf, and 5-8 parts of Chinese yam. The stomach-invigorating digestion-helping nutritious freeze-drying flour is prepared through scientific nutrition-allocated proportion, fully achieves perfect combination of pumpkin, carrot, various edible Chinese herbal medicinal ingredients and wheat, and has good food therapy and health care effects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a nutritious freeze-dried flour for invigorating the stomach and eliminating food. 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 purpose of the present invention is to provide a kind of nutrition freeze-dried flour for invigorating the stomach and eliminating food, which has the health care function of dietotherapy and partially destroys the original flavor of wheat flour. [0004] In order t...

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