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

Inactive Publication Date: 2014-11-05
凤阳县小岗村粮油食品发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many types of flour available in the market, but they are single in nutrition an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[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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PUM

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Abstract

The invention discloses a flos sophorae antihypertensive flour and a preparation method thereof, and is characterized in that the flour is prepared from the following raw materials in parts by weight: 500-520 parts of wheat, 10-15 parts of wheat germs, 13-15 parts of flos sophorae, 4-5 parts of rock candy, 40-42 parts of a towel gourd juice, 30-32 parts of millet, 3-4 parts of corn germ oil, 6-8 parts of acorn starch, 13-15 parts of red bean paste, 7-8 parts of red chilli, 4-5 parts of a fermented glutinous rice juice, 20-22 parts of preserved eggs, 2-3 parts of radix salviae miltiorrhizae, 3-4 parts of chrysanthemum, 1-2 parts of radix puerariae, 2-3 parts of corn stigma, 1-2 parts of folium cortex eucommiae, 2-3 parts of arthraxon hispidus, 1-2 parts of strobilus abietis sutchuensis, and 8-10 parts of a nutrition additive. The flour is fine and smooth in mouthfeel and rich in nutrition; because of the addition of flos sophorae, the flour is aromatic in taste, and is continuous in fragrance after being put in mouth; and with collocation of the added radix puerariae, corn stigma and other Chinese herbal medicines, the flour can reach the antihypertensive efficacy, and is suitable for long-term eating for hypertensive patients.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a kind of flour, in particular to a Sophora japonica depressurizing flour and a preparation method thereof. Background technique [0002] Flour is a powder made from wheat, which can be made into steamed buns, bread and other foods. At present, there are various types of flour supplied on the market, but they are single in nutrition and do not have the function of food therapy and health care, so they can no longer meet people's needs. Contents of the invention [0003] The purpose of the present invention is to provide a Sophora japonica antihypertensive flour and a preparation method thereof. The present invention has the characteristics of nutrition, health and unique flavor. [0004] The technical scheme adopted in the present invention is: [0005] A Sophora japonica antihypertensive flour is characterized in that it is made from the following raw materials...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A21D2/36A23L7/10
CPCA21D2/38A23L7/198A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 张玉奇
Owner 凤阳县小岗村粮油食品发展有限公司
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