Millet and pumpkin flour

A technology of pumpkin powder and millet powder, applied in application, food preparation, food science and other directions, can solve the problems of poor health care and disease prevention, affecting the function of digestion and absorption system, single nutrient composition, etc., to eliminate carcinogens, raw materials and other problems. Rich source, good taste effect

Inactive Publication Date: 2013-05-22
赵奋飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is the rice flour that broomcorn millet is made on the market at present, but this rice flour nutrient composition is single, and the function of health care and disease prevention is relatively poor, especially along with the raising of people's quality of life, t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0015] The millet pumpkin powder is boiled by adding water to the raw materials in the following weight ratios: 70 grams of millet powder, 10 grams of cornstarch, 15 grams of pumpkin powder, 3 grams of white cotton sugar, and 2 grams of sucrose ester.

[0016] Remove impurities from the millet and corn, peel the pumpkin, wash, dry, and crush the pumpkin to obtain pumpkin powder; weigh the raw materials according to the dosage ratio; mix the millet, corn and pumpkin powder, extrude and puff, and dry; The mixture is pulverized, then white soft sugar and sucrose ester are added and stirred evenly.

Embodiment ２

[0018] Millet pumpkin powder is boiled by adding water to raw materials in the following weight ratios: 65 grams of millet powder, 12 grams of corn starch, 16 grams of pumpkin powder, 5 grams of white cotton sugar, and 2 grams of sucrose ester. The preparation method is the same as in Example 1.

Embodiment ３

[0020] Millet pumpkin powder is boiled by adding water to the raw materials in the following weight ratios: 75 grams of millet powder, 8 grams of cornstarch, 13 grams of pumpkin powder, 2 grams of white cotton sugar, and 2 grams of sucrose ester. The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention provides a millet and pumpkin flour which tastes good, has the effect of reducing blood sugar and is easy to digest and absorb. The millet and pumpkin powder is prepared from the following raw materials by weight ratio: 65-75% of millet powder flour, 8-12% of corn starch, 13-16% of pumpkin flour, 2-5% of white soft sugar and 1.5-2.5% of sucrose ester. A method for preparing the millet and pumpkin flour comprises the following steps of: removing impurities in millet and corn, and removing husks; washing pumpkins, drying and smashing to obtain the pumpkin flour; weighing the raw materials according to weight ratio; mixing the millet four, the corn starch and the pumpkin flour, extruding, expanding and drying; smashing the obtained mixture; adding the white soft sugar and the sucrose ester; and stirring uniformly. The millet and pumpkin flour belongs to a natural nutritional food, dispenses with artificial pigments, flavors or preservatives and is simple in preparation method and process. The raw materials for preparing the millet and pumpkin flour are rich in sources and low in cost. The millet and pumpkin flour is a daily food which is easy to popularize, tastes good, has the effects of preventing and treating diabetes and lowering blood sugar and also has the effect of eliminating carcinogenic substances.

Description

technical field [0001] The invention relates to a coarse grain nutritious food, in particular to a powder made from millet, pumpkin and the like. Background technique [0002] Millet belongs to the genus Panicum of the family Poaceae, also known as broomcorn millet, millet, Heji or millet. Millet is sweet, flat, slightly cold, and non-toxic. It not only has high nutritional value, but also has certain medicinal value. There is the rice flour that broomcorn millet is made on the market at present, but this rice flour nutrient composition is single, and the function of health care and disease prevention is relatively poor, especially along with the raising of people's quality of life, the sickness rate of diabetes is more and more higher, for diabetics , the most important thing is to control the diet. Now the food that is suitable for diabetics has a poor taste, and long-term consumption will also affect the function of the digestive and absorption system. Contents of the ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/09A23L19/00
Inventor 赵奋飞
Owner 赵奋飞
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