Flos sophorae antihypertensive flour and preparation method thereof
A technology of Sophora japonica and flour, which is applied in food preparation, dough processing, baking, etc., can solve the problems of lack of diet and health care functions, single nutrition, etc., and achieve the effect of aromatic taste, rich nutrition, and lingering fragrance
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[0019] A Sophora japonica antihypertensive flour is characterized in that it is made of the following raw materials in parts by weight (kg):
[0020] Wheat 520, Wheat germ 15, Sophora japonica 15, Rock sugar 4, Loofah juice 42, Millet 32, Corn germ oil 4, Acorn starch 6, Red bean paste 15, Small red pepper 8, Fermented glutinous rice juice 5, Preserved egg 22, Salvia 2 , chrysanthemum 4, kudzu root 2, corn silk 2, Eucommia leaves 2, weed grass 2, Pu Songshi 2, nutritional additives 10;
[0021] The nutritional additive is made of the following raw materials in parts by weight (kg): 12 blueberries, 13 longan, 7 shepherd's purse, 9 lotus seeds, 20 pork liver, 30 wine, 25 rice vinegar, 2 loofah, 3 hops, 2 pumpkin flowers, pomegranate leaf 5;
[0022] The preparation method is as follows: (1) Mix wine, rice vinegar, loofah, hops, pumpkin flowers, and pomegranate leaves into an iron pot, put a wire net on it, place pig liver on the net, cover the pot, and put it on a high heat...
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