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Corn and lentinula edodes enriched flour and preparation method of enriched flour

A technology for nutritious flour and shiitake mushrooms, applied in the field of flour, can solve the problems of nutrient elements not meeting people's needs and low calorie, and achieve the effects of delaying aging, good taste, and easy digestion and absorption

Inactive Publication Date: 2013-10-02
WUHU XIANGRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Flour currently on the market is mainly wheat flour, which has low calories and nutritional elements that cannot meet people's needs. The present invention adds corn and shiitake mushrooms to buckwheat flour, and sprays and dries the Chinese medicine extract into powder and adds it to the flour, thereby improving the flour. nutritional value

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0019] A corn mushroom nutritional flour is made from the following raw materials in parts by weight (catties):

[0020] 50 buckwheat, 30 corn, 6 mushrooms, 4 peanuts, 2 white sesame, 2 dandelion, 1 chuanxiong, 1 chestnut leaf, 2 pumpkin leaf, 1 grape leaf, 2 gynostemma, 1 purslane, 2 rehmannia glutinosa, 1 codonopsis, Sea buckthorn 1, large thistle 1, ginger 1.

[0021] A preparation method of corn mushroom nutritious flour, comprising the following steps:

[0022] (1) Mince the ginger, add water and cook for 1 hour, filter to get the ginger water, wash the buckwheat, soak it in warm water for 8 hours, take it out and drain it, put it into a pot, add ginger water, fry it with a slow fire, cool and grind it, Cross 120 mesh sieves to obtain buckwheat flour;

[0023] (2) Soak the corn in warm water until it swells and has no hard core, heat and cook, crush and beat, filter to remove residue, dry the filtrate and grind it, pass through a 110-mesh sieve to obtain corn flour;

...

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PUM

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Abstract

The invention discloses a corn and lentinula edodes enriched flour which comprises the following raw materials in parts by weight: 50-60 parts of buckwheat, 30-40 parts of corn, 6-8 parts of lentinula edodes, 4-5 parts of peanut kernel, 2-3 parts of white sesame, 2-3 parts of dandelion, 1-2 parts of ligusticum wallichii, 1-2 parts of Chinese chestnut leaf, 2-3 parts of pumpkin leaf, 1-2 parts of grape leaf, 2-3 parts of gynostemma pentaphyllum, 1-2 parts of portulaca oleracea, 2-3 parts of prepared rehmannia root, 1-2 parts of codonopsis pilosula, 1-2 parts of sea buckthorn, 1-2 parts of cirsium japonicum, and 1-2 parts of ginger. The produced flour is high in tension, good in taste, comprehensive in nutrition, and easy to digest and absorb, is suitable for processing of various cooked wheaten food, and has the effects of spleen strengthening, stomach reinforcing, heat clearing, toxicity removing, hairdressing, skin caring, senescence delaying, blood tonifying, essence benefiting, blood cooling, hemostasis, gastric ulcer resistance, and cancer prevention and resistance.

Description

technical field [0001] The invention relates to a flour, in particular to a corn mushroom nutritional flour and a preparation method thereof. Background technique [0002] Flour currently on the market is mainly wheat flour, which has low calories and nutritional elements that cannot meet people's needs. The present invention adds corn and shiitake mushrooms to buckwheat flour, and sprays and dries the Chinese medicine extract into powder and adds it to the flour, thereby improving the flour. nutritional value. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides corn mushroom nutritional flour and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A corn mushroom nutritious flour is made from the following raw materials in parts by weight: [0006] Buckwheat 50-60, corn 30-40, mushroom 6-8, peanut 4-5, white sesame 2-3, dandelion 2-3, Chuanxio...

Claims

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Application Information

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IPC IPC(8): A21D2/36
Inventor 路坤
Owner WUHU XIANGRONG FOOD
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