Cichorium intybus and corn flour and preparation method thereof

A technology of corn flour and chicory, which is applied in food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problems of nutrient loss and other problems, and achieve the effect of enriching nutrition

Inactive Publication Date: 2014-10-29
刘刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing and storage of wheat flour often results in the loss of some nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] A kind of chicory corn flour, made from the following raw materials by weight (catties): 90 barley flour, 8 dragon fruit, 6 mangosteen, 12 corn, 8 fresh chicory leaves, 6 green cabbage, 8 banana juice, 5 buckwheat superfine powder, 2 pine needles, 1 caragana flower, 2 loquat leaves, 2 bauhinia bark, 2 Cyperus cypress, 1 pineapple tea, 2 Acanthopanax leaves, 3 bellflowers.

[0016] The preparation method of described chicory corn flour, comprises the following steps:

[0017] (1) Rinse the fresh chicory leaves and cabbage, dry, crush and grind them into powder, mix them evenly with buckwheat superfine powder, stir-fry them in a pot with slow fire until they are fragrant, and get the chicory mixed powder;

[0018] (2) Wash and process pitaya and mangosteen to obtain pulp, combine with fresh and tender corn kernels, add banana juice to make a pulp, heat to 85°C and simmer for 45 minutes, freeze-dry and grind into powder to obtain corn fruit powder;

[0019] (3) Mix and...

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PUM

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Abstract

The invention discloses cichorium intybus and corn flour and a preparation method thereof. The cichorium intybus and corn flour is prepared from the following raw materials in parts by weight: 80-90 parts of barley flour, 6-8 parts of hylocereus undatus, 6-9 parts of garcinia mangostana, 8-14 parts of corns, 5-8 parts of fresh cichorium intybus leaves, 5-8 parts of sedum aizoon, 6-10 parts of banana juice, 4-6 parts of Chinese bulbous onion ultra-fine powder, 2-3 parts of pine needles, 1-2 parts of caragana microphylla flowers, 1-2 parts of eriobotrya japonica leaves, 1-2 parts of cercis chinensis bunge bark, 1-2 parts of cyperus rotundus, 1-2 parts of sunglo tea leaves, 2-3 parts of acanthopanax senticosus leaves and 2-3 parts of platycodon grandiflorum. The flour contains many fruit and vegetable ingredients, so that the taste is adjusted and the nutrition is abundant. The caragana microphylla flowers have the effects of nourishing yin and blood; the sunglo tea leaves have the effects of relieving dyspepsia and lowering blood pressure; the pine needles have the effects of resisting bacteria and lowering blood sugar level; therefore, the cichorium intybus and corn flour is good for human health.

Description

technical field [0001] The invention relates to a flour, in particular to a chicory corn flour and a preparation method thereof. Background technique [0002] Flour is a powder made from wheat and is one of the most common food ingredients. The processing and storage of wheat flour often results in the loss of some nutrients. With the improvement of living standards, people pay more and more attention to the diversity and health care functions of food nutrition, and the flour made from single wheat can no longer meet people's needs. The present invention adds raw materials such as fresh chicory leaves and corn to strengthen nutrition. structure, enhance health care efficacy, and meet market demands. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides chicory corn flour and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A chicory corn flou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L7/10
CPCA23L7/198A23L33/10A23L33/105A23V2002/00A23V2200/326A23V2200/30A23V2200/328A23V2250/21
Inventor 刘刚
Owner 刘刚
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