High-protein fruit flour and preparation method thereof

A technology of high protein and corn gluten flour, applied in the field of flour, can solve the problems of single function, single composition, low nutritional and health care value, etc., and achieve the effect of rich fruity aroma and high nutritional value

Inactive Publication Date: 2014-04-30
DANGTU COUNTY KEHUI TRADING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Flour made from wheat flour is the most common food raw material. With the improvement of living standards, people have put forward new requirements for the flavor, characteristics and nutrition of flour. Howe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] A high-protein fruit-flavored flour is made from the following raw materials in kilograms:

[0019] Low-gluten flour 250, corn gluten powder 20, whey protein powder 30, pineapple 40, lemon 15, kiwi fruit 20, stevia leaf 15, male clove 2, coltsfoot flower 3, purple cabbage 3, wintergreen 2, elm white bark 2 , emblica 5, cistanche 3, basil 2, nutritional additive 5;

[0020] The nutritional additive is made of raw materials in the following weight ratio: sea cucumber: heterophylla: vegetable hibiscus flower: notoginseng powder = 1:1:3:6, and appropriate amount of wine.

[0021] A method for preparing high-protein fruit-flavored flour, comprising the following steps:

[0022] (1) Clean the sea cucumbers and heterophylla, drain them, put them into a pot, pour in an appropriate amount of wine, simmer on low heat until absorbed, take them out and mix them with the washed vegetable hibiscus, grind them, then put them in a steamer, and put them on high heat Steam for 20 minut...

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PUM

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Abstract

The invention discloses high-protein fruit flour. The high-protein fruit flour is prepared from the following raw materials in parts by weight: 200-250 parts of low-gluten flour, 15-20 parts of corn protein powder, 20-30 parts of whey protein powder, 30-40 parts of pineapple, 10-15 parts of lemon, 15-20 parts of kiwi fruit, 10-15 parts of stevia rebaudian leaf, 1-2 parts of flos caryophylli, 2-3 parts of common coltsfoot flower, 2-3 parts of purple cabbage, 1-2 parts of wintergreen, 1-2 parts of siberian elm bark, 3-5 parts of emblic leaf flower fruit, 2-3 parts of desertliving cistanche, 1-2 parts of sweet basil herb and 3-5 parts of nutrition additives. Due to the addition of the corn protein powder and the whey protein powder, the flour is rich in high proteins and high in nutritional value. Since three types of fruits are subjected to enzymolysis treatment, nutrients of the flour can be absorbed more easily by human bodies, and finished flour is strong in fruit flavor and fine and uniform. The high-protein fruit flour is suitable to be processed into various breakfast foods for supplying daily nutrients necessary for human bodies.

Description

[0001] technical field [0002] The invention relates to a flour, in particular to a high-protein fruit-flavored flour and a preparation method thereof. Background technique [0003] Flour made from wheat flour is the most common food raw material. With the improvement of living standards, people have put forward new requirements for the flavor, characteristics and nutrition of flour. However, the existing wheat flour has a single component. The function is single, the taste is single, and the value of nutrition and health care is not high, so the present invention provides a functional flour. Contents of the invention [0004] The invention overcomes the disadvantages of the prior art and provides a high-protein fruit-flavored flour and a preparation method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A high-protein fruit-flavored flour is made from the following raw materials in parts by weight: [0007] Low-g...

Claims

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Application Information

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IPC IPC(8): A21D2/36
Inventor 董良清
Owner DANGTU COUNTY KEHUI TRADING
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