A kind of dendrobium officinale flour and preparation method thereof

A Dendrobium candidum and flour technology, which is applied in the field of flour processing, can solve the problem of low nutritional value of flour and achieve the effect of preventing cancer

Inactive Publication Date: 2016-04-06
GUANGXI JIANBAO SHIHU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The flour on the market generally has low nutritional value and the effect is very ordinary. In this rapidly developing society, it cannot meet people's needs very well.

Method used

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  • A kind of dendrobium officinale flour and preparation method thereof
  • A kind of dendrobium officinale flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0034] A kind of preparation method of dendrobium officinale flour, is made by following steps:

[0035] Cleaning of raw materials: weighing each component of the flour according to the formula, and cleaning to remove impurities;

[0036] Drying: Put each material into the dryer, and control the temperature at 65-75°C for drying;

[0037] Pulverization: Pulverize each material until the powder fineness is 5-30 mesh powder, and pulverize with a supersonic airflow at a low temperature of -15~-5°C to obtain a fine powder with a powder fineness of 200-400 mesh;

[0038] Processing: Mix the fine powders evenly to make Dendrobium candidum flour.

[0039] Dendrobium officinale belongs to the herbaceous plant of the orchidaceae. It is recorded in "Compendium of Materia Medica" written by Li Shizhen in the Ming Dynasty: it eliminates numbness and lowers qi, nourishes the five viscera, only exhaustion, strengthens yin and improves essence, long-term use, thickens the stomach, nourishes...

Embodiment

[0044] According to the technical scheme of the present invention, the flour formula in the specific embodiment is as follows (Table 1).

[0045] Table I

[0046]

[0047] According to above-mentioned recipe requirement, the production method of above-mentioned flour is as follows:

[0048] Cleaning of raw materials: weighing each component of the flour according to the formula, and cleaning to remove impurities;

[0049] Drying: Put each material into the dryer, and control the temperature at 65-75°C for drying;

[0050] Pulverization: Pulverize each material until the powder fineness is 5-30 mesh powder, and pulverize with supersonic airflow at a low temperature of -15~-5°C to obtain a fine powder with a powder fineness of 200-400 mesh;

[0051] Processing: Mix the fine powders evenly to make Dendrobium candidum flour.

[0052] The experimental results are as follows (Table 2)

[0053] Table II

[0054]

[0055] It can be seen from the above that the above-mention...

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Abstract

The invention discloses dendrobium officinale flour and a preparing method for the dendrobium officinale flour, and belongs to the field of flour processing. The dendrobium officinale flour comprises, by weight, 3%-5% of dendrobium officinale, 0.5%-2% of cordyceps sinensis, 0.5%-2% of haws, 0.8%-3% of edible mushrooms and the balance wheat flour. According to the dendrobium officinale flour, nutrient substance of the human body can be supplemented in a balanced mode, the immunity of the human body is strengthened, and the dendrobium officinale flour is high-nutrition flour particularly suitable for being eaten by middle-aged and aged people.

Description

technical field [0001] The invention relates to the field of flour processing, in particular to dendrobium officinale flour and a preparation method thereof. Background technique [0002] Flour is divided into high-gluten flour, medium-gluten flour and low-gluten flour according to different purposes. The three types of flour are different in viscosity. High-gluten flour, protein content is 12-15%, wet gluten weight > 32%, because of strong gluten, it is mostly used for shrimp feed, high-grade puffed materials, etc. Medium-gluten flour is a kind of flour between high-gluten flour and low-gluten flour, with a protein content of 9-11% and a wet gluten weight of 24-32%. It is mostly used in mid-range puffed materials, high-grade granular fish feed, etc. The protein content of low-gluten flour is 7-9%, and the weight of wet gluten is less than 24%. Because of weak gluten, it is mostly used as materials to resist puffing, medium and low-grade granular fish feed, etc. [000...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36
Inventor 何忠海何雄鹏
Owner GUANGXI JIANBAO SHIHU
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