High-calcium flour and preparation method thereof

A technology of flour and high calcium, which is applied in food preparation, food ingredients as viscosity modifiers, food ingredients as taste improvers, etc. It can solve the problems of not being boiled, poor chewiness of noodles, low protein content, etc., and achieve prevention The effect of osteoporosis

Inactive Publication Date: 2015-10-21
孙勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many flours sold in the market now have low protein content, and the noodles made from them have problems such as poor chewiness and no cooking resistance. market expectation

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A high-calcium flour is characterized in that it is made from the following raw materials in parts by weight (kg):

[0015] Wheat 500, Xanthan Gum 3.5, Chestnut 30, Shrimp Skin 32, Fish Bone Meal 18, Milk Powder 10, Drynaria Drynaria 2, Acanthopanax 2, Eucommia 4, Antler 1, Dog spine 2.

[0016] The preparation method of described high calcium flour, comprises the following steps:

[0017] (1) Add Drynaria rhizome, Acanthopanax, Eucommia ulmoides, velvet antler, and dog ridge with 5-6 times the water and boil for 40-50 minutes, filter and remove the residue to obtain the liquid medicine;

[0018] (2) Soak 10% of the wheat in water for 4 hours, remove and drain, place in a cool place, cover with wet gauze, keep it moist, dry the obtained material after 24 hours of wheat germination, and microwave for 140- 150s, then milling;

[0019] (3) Wet the remaining wheat with water for 32-38 hours to make the water content reach 15-16%, dry and grind for late...

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Abstract

The present invention discloses a high-calcium flour and a preparation method thereof. The high-calcium flour is characterized by being prepared from the following raw materials in parts by weight: wheat 500-510 parts, xanthan gum 3.5-4 parts, castanea mollissima 30-35 parts, dried small shrimps 32-37 parts, fish bone meal 18-20 parts, milk powder 10-12 parts, davallia mariesii 2-3 parts, eleutherococcus senticosus 2-3 parts, eucommia ulmoides 4-5 parts, pilose antler 1-2 parts and woodwardia japonica 2-3 parts. The added xanthan gum can increase the viscosity of the flour and enable the flour to be suitable for preparing noodles, and thus the prepared noodles are tougher, boil-resisting, resilient and chewy. At the same time, parts of the wheat in the raw material sprout and are ground into powder, which can increase gamma-aminobutyric acid content of the flour, and the microwave treatment of the sprouted wheat can reduce the activity of alpha-amylase, and avoid the influence of the wheat flour quality due to the sprouting process. In addition, the flour is rich in calcium and can play a role in preventing osteoporosis.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to flour, in particular to high-calcium flour and a preparation method thereof. Background technique [0002] Flour is a powder made from wheat. It is the staple food in most parts of northern China and can be made into noodles, steamed buns and other foods. Many flours sold on the market have low protein content, and the noodles produced by it have problems such as poor chewiness and intolerant to cooking. market expectation. Contents of the invention [0003] The purpose of the present invention is to provide a high-calcium flour and a preparation method thereof, which has the characteristics of nutrition and health and unique flavor. [0004] The technical scheme adopted in the present invention is: [0005] A high-calcium flour is characterized in that it is made from the following raw materials in parts by weight: [0006] Wheat 500-510, Xanthan Gum 3.5-4, Ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/185A23L1/025A23L1/054A23L1/30A23L5/30A23L7/10A23L7/20A23L29/269
CPCA23V2002/00A23V2200/14A23V2200/306A23V2200/244A23V2250/21A23V2250/5086
Inventor 孙勇
Owner 孙勇
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