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Coarse food grain flour

A technology of flour and coarse grains, applied in the fields of application, food preparation, food science, etc., can solve the problems of incomplete nutrition and single variety of pasta and coarse grains, and achieve the effect of ensuring non-decomposition

Inactive Publication Date: 2015-09-23
扬州美瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many foods made of coarse grains on the market, but the variety of pasta coarse grain products is relatively single, contains many additives, and the nutritional content is not comprehensive

Method used

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Examples

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Embodiment Construction

[0013] The present invention comprises the following raw materials by weight:

[0014] (1) Miscellaneous grains: 60-70 parts of wheat, 2-4 parts of black rice, 3-5 parts of mung beans, 4-6 parts of corn, 4-6 parts of sorghum, 4-6 parts of barley and 5-15 parts of soybeans;

[0015] (2) Auxiliary raw materials: 0.2-1 part of walnut, 0.1-0.6 part of yam, 0.2-0.6 part of shiitake mushroom, 0.5-1 part of egg, 0.1-0.6 part of fungus, 0.2-1 part of peanut and 0.2-1 part of cassia seed.

[0016] Contains the following ingredients by weight:

[0017] (1) Miscellaneous grains: 65 parts of wheat, 4 parts of black rice, 5 parts of mung beans, 4 parts of corn, 4 parts of sorghum, 6 parts of barley, and 9 parts of soybeans;

[0018] (2) Auxiliary raw materials: 0.2 parts of walnuts, 0.6 parts of yams, 0.6 parts of shiitake mushrooms, 1 part of eggs, 0.3 parts of fungus, 0.2 parts of peanuts and 0.1 parts of cassia seeds.

[0019] Sweet potatoes are also included in the miscellane...

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Abstract

The invention discloses a coarse food grain flour having the advantages of simple processing and high nutritional value. The coarse food grain flour is composed of (1) coarse food grain and (2) auxiliary raw materials; wherein the coarse food grain (1) is composed of the following components in parts by weight: 60 to 70 parts of wheat, 2 to 4 parts of black rice, 3 to 5 parts of mung bean, 4 to 6 parts of corn, 4 to 6 parts of sorghum, 4 to 6 parts of barley, and 5 to 15 parts of soybean; and the auxiliary raw materials (2) are composed of the following components in parts by weight: 0.2 to 1 part of walnut, 0.1 to 0.6 part of Chinese yam, 0.2 to 0.6 part of mushroom, 0.5 to 1 part of egg, 0.1 to 0.6 part of agaric, 0.2 to 1 part of peanut, and 0.2 to 1 part of cassia seed. The coarse food grain flour comprises a plurality of coarse food grains, and is capable of guaranteeing the taste of noodles prepared from the provided flour.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a coarse grain flour. Background technique [0002] With the continuous improvement of people's living standards, people's dietary structure has been adjusted, and the demand for coarse grains is constantly expanding. Coarse grains are rich in plant fiber and vitamins; activate blood vessels, enhance cell activity, resist skin oxidation, promote appetite and digestion, and maintain the normal function of the nervous system. At present, there are many foods made of coarse grains on the market, but the varieties of pasta coarse grains are relatively single, contain many additives, and the nutritional content is not comprehensive. Contents of the invention [0003] Aiming at the above problems, the present invention provides a coarse grain flour with simple processing and high nutritional value. [0004] Technical scheme of the present invention is: comprise following raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L7/10
Inventor 王伟
Owner 扬州美瑞食品有限公司
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