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Corn flour with coffee flavor and preparation method thereof

A technology of corn flour and coffee, which is applied in food preparation, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of single taste of corn flour, no health function, and can not satisfy consumers, etc., to achieve unique flavor , the effect of comprehensive and balanced nutrition

Inactive Publication Date: 2014-05-28
HEFEI KANGLING HEALTH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the corn flour sold on the market has a single taste, and most of them do not have health care functions, which can no longer meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A coffee corn flour is characterized in that it is made from the following raw materials in parts by weight (kg):

[0019] Corn kernels 450, Ganoderma lucidum 1.2, Mint leaves 0.8, Prunella vulgaris 1.4, Codonopsis 1.8, Salvia miltiorrhiza 2.2, Tianwangqi 0.9, black bean root 1.3, green vegetables 11, spinach 20, watermelon juice 35, dragon juice 33, salad dressing 3, egg liquid 5. Loach 100, cumin powder 11, coffee beans 33, grape seed oil 10, nutritional additives 8;

[0020] The nutritional additive is made of the following raw materials in parts by weight (kg): bergamot 1.2, cistanche 2, plum blossom 0.8, yam 15, sour plum 2, mango 2, pomelo peel 2, rice 35;

[0021] The preparation method is as follows: (1) decoct bergamot, cistanche, and plum blossom with 4-5 times the water for 25-30 minutes, filter to remove residue, and collect the filtrate; peel the yam, put it in a steamer and steam it for 20-30 minutes Take it out after 10 minutes, pound it into mud...

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PUM

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Abstract

The invention provides a corn flour with a coffee flavor and a preparation method thereof. The corn flour is characterized by being composed of the following raw materials in parts by weight: 450 to 460 parts of niblet, 1 to 1.2 parts of lucid ganoderma, 0.8 to 1 part of mint leaf, 1.2 to 1.4 parts of prunella vulgaris, 1.8 to 2 parts of radix codonopsis, 2 to 2.2 parts of red sage root, 0.9 to 1 part of triosteum himalayanum wall, 1.1 to 1.3 parts of black bean root, 10 to 11 parts of green vegetable, 18 to 20 parts of spinach, 30 to 35 parts of watermelon juice, 30 to 33 parts of dragon fruit juice, 3 to 4 parts of salad sauce, 3 to 5 parts of egg liquid, 100 to 110 parts of loach, 10 to 11 parts of cumin powder, 30 to 33 parts of coffee bean, 8 to 10 parts of grape seed oil, and 7 to 8 parts of nutritional additive. The coffee fragrance is emerged into the corn flour, at the same time the corn flavor and nutrients are preserved, thus the corn flour has a unique flavor; moreover loach, which is rich in protein, vitamins, and mineral substances, is added, thus the corn flour has comprehensive and balanced nutrients; furthermore, the corn flour also comprises a plurality of traditional Chinese herbals, so the corn flour has the functions of invigorating spleen, benefiting the stomach, tranquilizing, resolving depression, and promoting qi to activate blood.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to corn flour, in particular to coffee corn flour and a preparation method thereof. Background technique [0002] Corn flour is rich in nutrition and widely loved by consumers. At present, the corn flour sold on the market has a single taste, and most of them do not have health care functions, which cannot meet the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of coffee corn powder and its preparation method, and the present invention has the characteristics of fragrant, delicious, nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] A kind of coffee corn powder is characterized in that being made from the raw material of following weight part: [0006] Corn kernels 450-460, Ganoderma lucidum 1-1.2, Mint leaves 0.8-1, Prunella vulgaris 1.2-1.4, Codonopsis 1...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L33/105
CPCA23L33/10A23L7/198A23L33/105A23V2002/00A23V2200/30A23V2200/31A23V2200/32A23V2250/21A23V2250/2124
Inventor 陈杏爱
Owner HEFEI KANGLING HEALTH TECH