Corn-lentinus edodes nutritive flour and preparation method thereof

A technology of nutritious flour and shiitake mushrooms, which is applied in the field of flour, can solve the problems of insufficient nutrients to meet people's needs and low calories, and achieve the effects of delaying aging, good taste, and easy digestion and absorption

Inactive Publication Date: 2013-10-30
JINCAIDI FOOD CO LTD
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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
Comparison scheme
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 corn-lentinus edodes nutritive flour and a preparation method of the corn-lentinus edodes nutritive flour. The flour comprises the following raw materials in parts by weight: 50-60 parts of buckwheat, 30-40 parts of corn, 6-8 parts of lentinus edodes, 4-5 parts of peanut kernels, 2-3 parts of white sesame seeds, 2-3 parts of dandelion, 1-2 parts of Szechuan lovage rhizome, 1-2 parts of Chinese chestnut leaves, 2-3 parts of pumpkin leaves, 1-2 parts of grape leaves, 2-3 parts of gynostemma pentaphylla, 1-2 parts of purslane, 2-3 parts of prepared rehmannia root, 1-2 parts of codonopsis pilosula, 1-2 parts of sea-buckthorn, 1-2 parts of root of Japanese thistle and 1-2 parts of fresh ginger. The flour produced by the method disclosed by the invention has high reinforcement, good taste and comprehensive nutrition, is easy to digest and absorb and is applicable to the processing of various flour food. Particularly, the flour has the effects of tonifying spleen and stomach, clearing away heat and toxic materials, skincare, delaying senescence, enriching blood and boosting essence, cooling and stopping blood, resisting gastric ulcer and preventing and resisting cancer.

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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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L33/105
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD
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