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Coarse grain flour and preparation method thereof

A technology of flour and coarse grains, which is applied in food preparation, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of short storage period of pasta, extend the storage period, eliminate harmful substances and wastes, and increase the content Effect

Inactive Publication Date: 2015-11-04
薛宗洪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet the pasta that is made by the flour on the market mostly has the short storage period problem

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

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

[0015] Wheat 500, red rice 30, mung bean 30, brown rice 20, sweet potato 18, aloe pulp 8, burdock root 3, medlar 2, lotus leaf 4, plantago 2, tea polyphenols 3.5.

[0016] The preparation method of described coarse grain flour, comprises the following steps:

[0017] (1) Boil burdock root, medlar, lotus leaf, and plantain seed with 5-6 times the water for 40-50 minutes, filter to remove residue, and obtain the medicinal liquid;

[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 later use;

[0020] (4) Peel and cut the swee...

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PUM

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Abstract

The invention discloses coarse grain flour and a preparation method thereof. The coarse grain flour is prepared from the following raw materials in parts by weight: 500-510 parts of wheat, 30-35 parts of red rice, 30-35 parts of mung bean, 20-22 parts of brown rice, 18-21 parts of sweet potatoes, 8-9 parts of aloe flesh, 3-4 parts of burdock roots, 2-3 parts of Barbary wolfberry, 4-5 parts of lotus leaves, 2-3 parts of plantain seed and 3.5-3.6 parts of tea polyphenols. According to the coarse grain flour disclosed by the invention, the tea polyphenols which are added have the effect of restraining bacteria, so that the storage period of foods produced by the preparation method disclosed by the invention can be prolonged; besides, a part of wheat in the raw materials of the coarse grain flour is sprouted, and the sprouted wheat is ground into powder, so that the content of gamma-aminobutyric acid of the coarse grain flour can be increased, the sprouted wheat is treated through microwaves, the activity of alpha-amylase can be reduced, and the situation that the quality of wheat flour is influenced due to treatment of the sprouted wheat is avoided; besides, various coarse cereals are also added to the coarse grain flour, so that the content of cellulose in the coarse grain flour is increased, and the coarse cereals and traditional Chinese medicines are matched to have the effect of eliminating harmful substances and waste from bodies.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to flour, in particular to coarse grain flour and a preparation method thereof. Background technique [0002] Flour is a powder made from wheat, which can be made into various foods such as noodles, steamed buns, and cakes. Yet the pasta that is made by the flour on the market mostly has the short storage period problem. Tea polyphenols have a good antibacterial effect. Therefore, the application of tea polyphenols in flour to produce a kind of flour that can make pasta with a long storage period has broad market prospects. Contents of the invention [0003] The object of the invention is to provide a coarse grain flour and a preparation method thereof, which has the characteristics of nutrition, health and unique flavor. [0004] The technical scheme adopted in the present invention is: [0005] A coarse grain flour is characterized in that it is made from the fo...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/172A23L1/20A23L1/214A23L1/212A23L1/30A23L1/29A23L7/10A23L7/152A23L11/00A23L19/00A23L19/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 薛宗洪
Owner 薛宗洪