Nutrition strengthened wheat flour

Abstract

The invention discloses nutrition strengthened wheat flour and belongs to edible flour. The nutrition strengthened wheat flour is prepared by the following raw materials in ratio by weight: 50-65 percent of wheat flour, 13-22 percent of isomaltose hypgather, 20-25 percent of colored fruit and vegetable powder and 2-3 percent of stachyose. According to the nutrition strengthened wheat flour, natural vegetables and fruits are pulped and concentrated and are made into nutrition vegetable and fruit powder by spray drying, and then mixed with the isomaltose hypgather and natural nutrient in a certain ratio, and therefore the produced nutrition strengthened wheat flour is rich in various phytochemicals like calcium, iron, zinc, selenium, vitamin B, natural carotenoids, chlorophyll, lycopene, anthocyanin and phycocyanobilin. The nutrition strengthened wheat flour can be made into various colored flour capable of preventing and treating various metabolic diseases like obesity, hypertension, hyperlipidemia, diabetes and cardiovascular and capable of resisting aging.

Description

Technical field [0001] The invention relates to an edible flour, in particular to a nutritionally fortified wheat flour. Background technique [0002] The current wheat flour, whether it is refined strong gluten flour or ordinary steamed bread noodle flour, is processed by removing germ and skin from wheat. Chinese patent application 200910064289.2 discloses a "nutrition-enhanced wheat flour", which only adds 3%-25% of the total weight of wheat germ powder to the wheat flour. Therefore, its variety is single and its nutritional components are limited, which cannot meet the current needs of people. The requirement of pink scent cannot prevent and treat various metabolic diseases such as obesity, high blood pressure, hyperlipidemia, diabetes, and cardiovascular diseases caused by insufficient nutrients. Summary of the invention [0003] The purpose of the present invention is to provide a nutrient-fortified wheat flour with simple preparation process, rich nutrient components, and ...

AI Technical Summary

Problems solved by technology

my country's patent application 200910064289.2 discloses a "nutrition-enhanced wheat flour", which only adds wheat germ powder accounting for 3%-25% of the total weight in the wheat flour, so it has a single variety and limited nutritional components, which cannot meet the needs of people at present. The requirements of the pink fragrance of noodles cannot prevent and treat various metabolic diseases such as obesity, high blood pressure, high blood fat, diabetes, cardiovascular and so on caused by insufficient nutrients in the human body.