Maca flour and preparation method thereof

A technology of Maca and flour, which is applied in food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of poor chewiness, low protein content, and intolerance to cooking of noodles, and achieve the effect of delaying aging

Inactive Publication Date: 2015-11-18
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 fr...

Method used

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Embodiment Construction

[0014] A Maca 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, Maca 20, Sweet Potato 25, Sesame Oil 7, Kelp Powder 10, Polygonum Polygoni Multiflori 4, Polygonatum 3, Polygonatum Polygonatum 5, Poria 2, Epimedium 4.

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

[0017] (1) Boil Polygonum multiflorum, Polygonatum Polygonatum, Polygonatum Polygonatum, Poria Cocos, and Epimedium with 5-6 times of water for 40-50 minutes, filter to remove slag, and the obtained filtrate is spray-dried to make 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 milling;

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

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PUM

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Abstract

The present invention discloses a maca flour and a preparation method thereof. The maca 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, maca 20-22 parts, sweet potatoes 25-30 parts, sesame oil 7-8 parts, laminaria japonica powder 10-11 parts, fallopia multiflora 4-5 parts, polygonatum sibiricum 3-4 parts, polygonatum odoratum 5-6 parts, poria cocos 2-3 parts and epimedium brevicornum 4-5 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 added maca and sweet potatoes in the flour can remove human body free radicals, and the matched traditional Chinese medicines can prevent aging.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to flour, in particular to maca 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 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. Contents of the invention [0003] The purpose of the present invention is to provide a maca 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 Maca 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, Maca 20-22, Sweet potato 25-3...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/185A23L1/214A23L1/30A23L1/054A23L7/10A23L7/20A23L19/10A23L29/269
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 孙勇
Owner 孙勇
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