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Sleep-aiding flour and preparation method thereof

A flour and wheat technology, 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, and achieve the effects of prolonged storage period, rich wine aroma and increased content

Inactive Publication Date: 2015-11-11
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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Embodiment Construction

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

[0015] Wheat 500, spinach 24, kelp 22, corn oil 2, red wine 20, walnut kernel 18, night vine 2, Fushen 1, acacia bark 2, jujube seed 1, tea polyphenols 3.5.

[0016] The preparation method of described sleep aid flour, comprises the following steps:

[0017] (1) Add 5-6 times the amount of water to decoct Yejiaoteng, Fushen, Albizia Jujubi, and Suanzaoren for 40-50 minutes, filter and remove the residue to obtain the medicinal solution; mix spinach, kelp and the medicinal solution well, Steam over high heat for 20-25 minutes, then take out the spinach and kelp, add corn oil to make a puree, dry it and grind it into a powder;

[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 mil...

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Abstract

The invention discloses sleep-aiding flour and a preparation method thereof. The sleep-aiding flour is prepared from 500-550 parts by weight of wheat, 24-25 parts by weight of spinach, 22-23 parts by weight of sea-tangle, 2-3 parts by weight of corn oil, 20-21 parts by weight of red wine, 18-20 parts by weight of walnut kernel, 2-3 parts by weight of tuber fleeceflower stem, 1-2 parts by weight of poria with hostwood, 2-3 parts by weight of albizia bark, 1-2 parts by weight of spine date seed and 3.5-3.6 parts by weight of tea polyphenol. The tea polyphenol has bacteriostasis and can prolong a food storage period. A part of wheat in the raw materials sprouts and then is ground so that gamma-aminobutyric acid content is improved. Through microwave treatment on the germinant wheat, alpha-amylase activity is reduced so that it is avoided that wheat flour quality is influenced by wheat germination. Through use of the red wine, a thick wine fragrance is obtained. The traditional Chinese medicine components can promote sleep.

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 sleeping aid 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 purpose of the present invention is to provide a sleeping aid 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 sleep aid flour is characterized in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/212A23L1/36A23L1/025A23L1/30A23L5/30A23L7/10A23L19/00A23L25/00
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 薛宗洪
Owner 薛宗洪
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